Bars – Nordy

Prep Time:

Yield

1

Shelf Life

2
  1. 1

    Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

  2. 2

    Over a double boiler, melt butter, butterscotch chips and brown sugar.

  3. 3

    Whisk together until thoroughly combined and smooth.

  4. 4

    Combine vanilla and eggs into a stainless-steel bowl.

  5. 5

    Whisk together until thoroughly combined and smooth.

  6. 6

    Fold melted butterscotch mixture into the egg mixture.

  7. 7

    Add flour, baking powder and salt.

  8. 8

    Whisk together until thoroughly combined and smooth.

  9. 9

    Fold in pecans, marshmallows and chocolate chips.

  10. 10

    Line *square baking pans with parchment paper. Lightly coat paper with non-stick spray, ensuring all corners are coated.

  11. 11

    Spread batter evenly into *one baking pan, ensuring all corners are covered and the height of the batter is even across the pan.

  12. 12

    Place into a preheated 350°F oven, low fan. Bake for 20 minutes.

  13. 13

    Carefully rotate the pans to ensure even cooking. Continue baking until golden brown, and a cake tester comes out clean when inserted into the center of the pan, about 15 minutes.

  14. 14

    Remove from the oven. Cool completely. Best practice is to cool overnight.

  15. 15

    Flip cooled nordy bars onto a large cutting board.

  16. 16

    Cut in half horizontally. Cut each horizontal half in half vertically, creating 4 equal squares.

  17. 17

    Cut each of the 4 squares in half horizontally, then vertically, creating sixteen 3" squares.

  18. 18

    SERVICE | Transfer to clean airtight food storage containers. Cover, label, date and store for service.

  19. 19

    FREEZING | Place nordy bars onto parchment lined sheet trays, ensuring they do not touch. Cover and freeze overnight.

  20. 20

    Transfer frozen nordy bars to clean airtight food storage containers. Cover, label, date and store frozen.

*1g of non-stick spray is an estimated amount. Use as needed. *A batch with 12 oz flour = ONE baking pan

Description

1

Serving Size

Shelf Life

2