This is similar to the Hello Dolly recipe on this blog, but it has a little more umph to it with the added nuts and butterscotch.
Recipe from Milk and Cookies cookbook.
Prep Time: 20 minutes
Cook Time: 35 minutes
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 & 1/4 cups chopped peanuts
- 1 & 1/2 cups semisweet chocolate chips, divided
- 1/2 cup butterscotch chips
- 1/2 cup chopped pecans
- 1/2 cup coconut flakes
Preheat oven to 350°. Grease a 9-inch square baking pan. Line with parchment paper.
Whisk together flour, baking soda, and salt. Set aside.
Beat butter until light and fluffy. Add brown sugar and continue beating until creamy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, mixing until almost blended. Stir in peanuts and 1 cup chocolate chips.
Transfer dough to prepared pan and spread evenly. Sprinkle top with remaining chocolate chips, butterscotch chips, pecans, and coconut.
Bake for 30-35 minutes, or until edges are golden and topping is bubbly and lightly browned. Cool completely in pan before cutting into squares.