Chewy and buttery, these squares are a treat on their own, and are even better with a dollop of pumpkin pie topping.
Courtesy of Signe Langford.
ingredients
Butterscotch Squares
Pumpkin Pie Topping
directions
Pre-heat oven to 300F.
In a bowl, stir flour, baking powder and salt together. In a medium sized pot over low heat, melt butter and brown sugar together, stirring well. Take pot off the heat and gradually stir in the beaten egg. Stir quickly so you don’t make sweet scrambled eggs –now that would be scary!
Blend in dry ingredients, mixing well. Add vanilla and cherries. Pour into a greased and floured 8-inch square baking pan, in a slow oven for about 25 to 35 minutes. Squares will be soft when they come out of the oven, cut them now. Set aside in the pan to cool completely.
Start with room temperature cream cheese and butter. Blend all ingredients well in a stand mixer or with hand blender, until smooth and creamy. Serve on the side to dollop over the squares if desired. Garnish with Halloween candies.