Reindeer Bars

Vintage Restaurant Pastry Chef Marge Radtke has once again created a delicious holiday treat that will have everyone reaching for more. Serve with Stone Hill Winery Cream Sherry.
 
Preheat oven to 350º 

Ingredients:
2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 Tbsp. vanilla extract
1 Tbsp. Stone Hill Cream Sherry
2 large eggs
1 2/3 cups (11-oz. pkg.) butterscotch-flavored morsels, chopped
1 cup chopped walnuts
1 cup toffee bits

Combine flour, baking powder and salt in a medium bowl. Beat butter, sugar, vanilla extract and Cream Sherry in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chopped morsels, nuts and toffee bits. Spread into ungreased 13 x 9-inch baking pan.

Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Drizzle with your favorite brand of butterscotch sauce before serving.

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