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 (120o to 130oF). 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 375oF 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.