Let’s just say they’re utterly rich and sugary and if that’s not enough, they’re topped with a whiskey buttermilk butterscotch sauce. Yum!
Make the squares: Preheat your oven to 350 degrees. Butter a 9 x 13-inch baking dish. Using a hand or stand mixer, cream the butter and sugars on medium-high speed for 2 minutes until nice and fluffy. Beat in the eggs one at a time, then add the vanilla, beating until smooth. Reduce the mixer speed to medium-low and add the flour, baking powder and salt. Stir in the pecans. Pour the batter into the baking dish. Bake for 30 minutes or until tests done. Let the cake cool in its pan for 15 minutes. Cut into squares and serve with a spoonful of the sauce.
Make the sauce: Combine sugar, buttermilk, butter and corn syrup in a small saucepan over medium heat. Cook, stirring constantly and simmer until the butter has melted and the mixture is smooth. Stir in the whiskey and nuts.
Serve warm or at room temperature. Cover and keep refrigerated.
for the squares
1 cup (2 sticks) butter, softened
2 cups firmly packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
1 cup chopped pecans
for the whiskey buttermilk butterscotch sauce
1 cup granulated sugar
½ cup low-fat buttermilk
½ cup (1 stick) butter
2 tablespoons corn syrup
2 tablespoons whiskey
1 cup toasted chopped pecans, optional
Whipped cream, for serving.
Makes 16 squares.
From My Tiny Alaskan Oven, By LaDonna Gundersen – www.ladonnarose.com