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 ½ 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.