Butterscotch Heath Bar Biscotti Recipe

• 6 Tbsp. Unsalted butter, melted
• 6 Tbsp. Oil
• 1/2 c. White sugar
• 1/4 c. Light brown sugar
• 1 1/2 tsp Vanilla
• 1 tsp Butterscotch extract
• 3 x Large eggs, lightly beaten
• 3 c. Flour
• 1 3/4 tsp Baking pwdr
• 1/4 tsp Salt
• 1 1/2 c. Heath Bar, coarsely minced*
• 1/2 c. Whole pecans

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, cream the oil, butter, white and brown sugars together till well blended.
4. Stir in vanilla and butterscotch extracts.
5. Blend in Large eggs.
6. Mix flour, baking pwdr and salt together and fold into batter.
7. Mix in candy bar pcs and pecans.
8. Place batter on baking sheet (it will be thick and a little sticky) and form into two 8" x 3" logs, flouring hands as needed to shape dough.
9. Bake till set, about 25 min.
10. Cold for 15 min before transferring to a board.
11. Slice in 3/4" diagonal strips and place back on baking sheet.
12. Bake on one side about 12 min; turn over and bake other side about 5 min.
13. Cold well.
14. * Any chocolate-covered brittle toffee bar may be used.
15. Coarse pcs work better than "Heath Bar Chips," that are too small.
16. Use Heath bar chunks, minced Toblerone bars, Snickers, or possibly any chocolate
17. covered toffee bar for a decadent caramel-flavored treat.
18. Yield: 36-48biscotti.

unsalted butter, oil, white sugar, light brown sugar, vanilla, butterscotch, eggs, flour, baking pwdr, salt, bar, pecans

Taken from cookeatshare.com/recipes/butterscotch-heath-bar-biscotti-96437 (may not work)