These Butterscotch Bars with Almonds are the result of my first experimentation based on the book I had purchased. Yum! I will definitely make them again. They are rich, so you don’t need to eat much. Perfect for a potluck. They stay together with a wonderful consistency that will remind you of cooking with wheat flour.
To create this new recipe, I changed the flour, added starch and xanthan gum, and substituted butter for vegetable shortening. Also, the original recipe had called for placing all of the almonds on the top of the bars. That seemed a like a problem, where they would likely burn and not stick well. So, I blended most of the almonds into the batter, leaving enough on the top to make the bars pretty and crunchy.
Butterscotch Bars with Almonds
1/2 cup butter, softened
2 cups dark brown sugar, packed
1/2 teaspoon vanilla
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1/4 teaspoon salt
2 teaspoons baking powder
rounded 1/2 teaspoon xanthan gum
1 cup plus 1/3 cup sliced almonds (divided)
Preheat oven to 350 degrees. Grease 8 x 8 baking pan.
In a stand mixer or large bowl, beat butter and brown sugar. When mixed, beat in eggs, then vanilla.
In a separate bowl, whisk together sorghum flour, arrowroot starch, salt, baking powder, and xanthan gum. Add to wet ingredients. Blend in only 1 cup of the almonds. Spread in pan. Sprinkle remaining 1/3 cup almonds over top.
Bake 25-40 minutes at 350 degrees. Do not use convection oven. Bars are done with toothpick inserted in the center comes out clean. Yield: 16 – 25 bars. Freezes well.
Try one with hot coffee or tea, and you’ll be glad it’s so easy to create new recipes. And if you have a favorite, feel free to send it along. I’m always ready to try something new and delicious.