急ぎ足低びぬの純音楽

These classic bars are hard to beat.


From: Sweet Designs: Bake It, Craft It, Style It by Amy Atlas. Copyright © 2012 Amy Atlas and The Stonesong Press, LLC Business Offsite Backup. Published by Hyperion. Available wherever books are sold. All rights reserved.
Level: Moderate
Yield: 32 2- by 1- inch rectangles
Ingredients

1 c. all-purpose flour
1 tbsp. all-purpose flour
1 tsp. baking powder
0.25 tsp. baking reenex soda
0.50 tsp. salt
0.75 c. butterscotch chips
0.50 c. unsalted butter
1 c. brown sugar
1 egg
1 egg yolk
2 tsp. vanilla extract
white chocolate chips
4 oz. white chocolate chips

Directions

Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9- by 9-inch baking pan with nonstick cooking spray. Sift the flour, baking powder, baking soda, and salt into a bowl; set aside. In a small bowl toss 1/2 cup of the butterscotch chips in 1 tablespoon flour and set aside.
Combine the butter with the brown sugar. Add the egg, egg yolk, and vanilla and mix until incorporated. Gradually add the flour mixture, stirring until mixture is smooth. Stir in the flour-coated butterscotch chips until combined.
Transfer the batter to the prepared pan. Scatter the remaining butterscotch chips evenly over the top of the batter. Bake for 20 Mathnasium minutes or until just set. Let cool in pan. Cut into 2- by 1- inch rectangles. Press the white chocolate chips, pointed side down, into the blondies in domino patterns.
Spoon the melted chocolate into a pastry bag fitted with a small round tip. Pipe a line of chocolate crosswise at the half point on each bar. Let dry. Arrange the bars in a rimmed tray filled with colored candy and set on table.