These Butterscotchy Bars are packed with chocolate, nuts and raisins, making them ideal for food on the move. They’re a favourite treat for harvest workers on the farm, hence the name, but you can tuck them in your rucksack for a long walk, pack into lunch boxes or put them in a pretty tin and take them on a picnic.
This recipe is based on Celia’s original at Fig Jam and Lime Cordial, which she describes as “… a family standby. It is almost universally loved and yet so very easy to throw together.”
250g soft butter
200g soft brown sugar
2 teasp vanilla extract
300g plain flour
½ teasp baking powder
200g chocolate chips – milk and/or plain
140g roughly chopped nuts – such as pecans, walnuts, almonds
Beat the butter and sugar until pale and then add the egg and vanilla, beating until well mixed.
Add the flour and baking powder, beating just enough to make sure they’re incorporated and then quickly mix in the remaining ingredients.
Spread the mixture evenly in a baking parchment lined baking tray approximately 30 x 21cms.and cook for about 45 minutes at 150C fan oven for firm bars or ten minutes less if you want squidgy bars.
Leave to cool in the tin and then cut into bars or squares.