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Buttercrunch Toffee Shortbread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.5139
Energy (kCal)3450.4533
Carbohydrates (g)449.3397
Total fats (g)172.8427
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan. | 2. Combine the flours and salt in a bowl; in another bowl cream the butter and sugars. | 3. Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed. | 4. Work in the butterscotch chips and toffee bits, then spread the dough in the pan. | 5. Bake for 1 hour, then score into bars while hot. | 6. Let cool, then cut completely. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 1/3 cups - - - -
    cornstarch 2/3 cup 325.12 77.8837 0.2219 0.0427
    salt 1/2 teaspoon - - - -
    butter 1 1/2 cups 2052.0 94.28399999999999 64.116 172.8
    white sugar 2/3 cup 516.0 133.3067 0.0 0.0
    brown sugar 2/3 cup 557.3333 143.8653 0.17600000000000002 0.0
    butterscotch chip 3/4 cup - - - -
    brickle bit english toffee 2/3 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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