Butterscotch Pecan Bars

There are a certain number of foodstuffs beloved in the U.S. and widely misunderstood everywhere else in the world. The disregard foreign lands show towards peanut butter, for example, never ceases to confound me. Dipping French fries in vanilla shakes has also earned me no end of ridicule. Butterscotch, too, is grossly underestimated worldwide (besides the English).

Butterscotch syrup would be my ice cream topping of preference, butterscotch cream makes for a darn good icing, and butterscotch pancakes are quite simply the best. pancakes. ever.

My mother makes the best butterscotch pecan bars ever. They are very simple to make and quite attractive in a home-baking kind of way, with chocolate and butterscotch chips marbled on top.

My mom’s Butterscotch Pecan Bars

1 cup flour
½ cup firmly packed brown sugar
1 cup coconut flakes
½ cup butter, softened
1 cup pecan halves

½ cup butter
½ cup brown sugar
½ cup butterscotch chips
½ cup semi-sweet chocolate chips

1. Preheat oven to 350 F.
2. In a mixing bowl, combine flour, brown sugar, butter, and coconut flakes. Mix until smooth and pasty. If too dry, add a Tbsp of water.
3. Press mixture firmly into an ungreased 9x13 baking pan. Press pecans into crust.
4. In a saucepan, combine sugar and butter. Cook over medium hear, stirring constantly, until mixture is bubbling (3-4 minutes). Pour over pecans and crust.
5. Bake for 18-20 minutes, until filling is bubbly.
6. Sprinkle butterscotch and chocolate chips immediately on top. Allow to melt slightly, stirring lightly as they melt for a marbled effect. Do not spread all the pieces—leave about half of the pieces whole.
7. Cool completely before cutting into bars.