Butterscotch Bars

1-3/4 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup evaporated milk
1/2 cup butter or margarine
1 egg yolk
1 (11-ounce) package butterscotch morsels
1/2 cup sugar
1 teaspoon ground cinnamon


In a large bowl, combine 1 / 2 cup flour, 2 tablespoons sugar,
undissolved yeast, and salt. Heat water, milk, and butter until
very warm (120° to 130°F). Gradually add to dry ingredients.
Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg yolk and ˝ cup flour. Beat 2 minutes at
high speed. Stir in remaining flour to make a stiff batter.
Cover tightly with plastic wrap; refrigerate 2 hours.

Remove dough from refrigerator. Combine 1-1/4 cup butterscotch
morsels, 1 / 2 cup sugar, and cinnamon. Roll dough to 8 x 8-inch
square using 1 / 4 cup of sugar mixture (instead of flour) on
surface. Sprinkle with 1 / 4 cup sugar mixture; fold ends over
center (like folding a letter). Repeat rolling, sprinkling, and
folding procedure twice more using remaining sugar mixture. Roll
to 8 x 8-inch square; pat in 8 x 8-inch square baking pan lined
with parchment or wax paper. Let rest 10 minutes.

Bake at 375°F for 25 to 30 minutes or until done. Remove from
pan; cool thoroughly on wire rack.* Drizzle with remaining
butterscotch morsels, melted. Cut into bars to serve.

* If baking one day in advance, store in large airtight
container or freezer bag. When ready to use, remove from
freezer; bring to room temperature (about 2 hours). Proceed
with icing and cutting.

Makes 24 bars
____________________________________________________________

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Fleischmann's.