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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
0.5 Cups of Butter
12.0 Ounces of Butterscotch Chips
0.5 Cups of Firmly Packed Brown Sugar
2.0 of Eggs
1.5 Cups of Flour
2.0 Teaspoons of Baking Powder
0.5 Teaspoons of Salt
2.0 Teaspoons of Vanilla
12.0 Ounces of Chocolate Chips
2.0 Cups of Mini Marshmallows
1.0 Cups of Chopped Pecans
Instructions
Preheat oven to 350 degrees. In a medium saucepan melt butter over medium heat. Add butterscotch chips and brown sugar, stirring until melted. Remove pan from heat and stir in eggs; add flour, baking powder, and salt. Stir in vanilla and set aside to cool. When cool stir in chocolate chips, marshmallows, and pecans. Spread into a greased 9 X 13 inch pan. Bake for 25 minutes. Remove from oven and let cool completely. Cut into squares.