INGREDIENTS

• 1 cup (4 oz.) pecans (or walnuts, I guess), toasted
• 1 1/2 cups (7.5 oz.) AP flour
• 1 tsp baking powder
• 1/2 tsp sea salt, plus extra to sprinkle on top before baking
• 1 1/2 sticks (12 tbsp) unsalted butter, melted and cooled
• 1 1/2 cups packed light brown sugar
• 2 large eggs, lightly beaten
• 4 tsp vanilla extract
• 3 oz. white chocolate chips
• 3 oz. butterscotch chips

DIRECTIONS

1. Preheat the oven to 350°F, with one rack in the middle position.  Spread the pecans onto a cookie sheet and spread into one layer and bake them in the preheated oven for 10-15 minutes or until a light/golden brown

   

2. While the nuts toast, prepare a 9×13 baking pan either with a foil sling or by using Baker’s Joy/butter and a dusting of flour.
3. Whisk the flour, baking soda, and 1/2 teaspoon of salt together in a medium bowl and set aside.
4. Whisk the melted butter and brown sugar together until fully combined and then add both eggs and the vanilla, combing well after adding.
5. Using a rubber spatula, fold dry ingredient mixture by hand into wet ingredients until just combined.
6. After dry ingredients are combined, add the white chocolate, butterscotch, and toasted pecans, also folding in by hand.
7. Turn the batter into the prepared 9×13 pan, smoothing over the top with the spatula.  Sprinkle liberally with additional sea salt – probably an additional 1/4-1/2 teaspoon, depending on how much you want to use.  I erred on the lighter side, as salt is a fickle mistress.

   

8. Bake for 22-25 minutes, rotating halfway through, until the top is shiny and light golden brown.  Allow to cool until room temperature on a cooling rack, and then remove from the pan (either with your foil sling or by turning out onto a cutting board) to cut into bars and cool further back on the cooling rack.

   

9. Enjoy thoroughly and then gloat when people are like “omg how long did these take you they’re amaaaazing”.