Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
After years of being on mollusks, invertebrates, and insects to get her around town, Strawberry finally got a pony named Maple Stirrup. But this brings up a question: If a pony is the same size as a snail in Strawberryland, does that mean the pony is unusually small, or the snail unusually large? You can ponder such conundrums while having one of these blondies inspired by Maple Stirrup. They feature maple syrup instead of vanilla, and butterscotch morsels instead of chocolate ones, for a unique twist on the classic recipe.
Makes 16 bars
Ingredients[]
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup lightly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure maple syrup
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 cups chopped walnuts
- 11 ounces (1 3/8 cups) butterscotch morsels
Directions[]
- Preheat oven to 350°F.
- Grease a 8 x 11" baking pan with nonstick cooking spray.
- Cream together butter and sugars in a large bowl until fluffy.
- Stir in maple syrup, then eggs, one at a time, mixing well after each addition.
- Stir in baking soda, salt, and 1/2 cup of flour.
- Stir in remaining flour, 1/2 cup at a time, until it's all incorporated.
- Fold walnuts and butterscotch morsels into batter. (Batter will be very thick.)
- Spread evenly into prepared pan.
- Bake 30-35 minutes until top is golden; be careful not to overbake.
- Let cool completely, 45-60 minutes, before cutting and serving.