If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Macadamia Butterscotch Bars

More days this winter have kept us locked up in the house than I can remember.   This week there was a day that was so cold, you had to go back 10 in years in New York to find a matching temperature.  Being stuck in the house isn’t necessarily the worst thing that can happen.  Especially if you take upon yourself to lift everyone’s spirits with a rich, gooey treat.  These Macadamia Butterscotch Bars fit the bill perfectly. 
John Barricelli

The recipe comes to us by way of John Barricelli.  A regular on Martha Stewart’s television show in the past and the host of “Everyday Baking from Everyday Food, another Martha Stewart Omnimedia production, I’m sure he’ll show up on her new half hour “Martha Bakes” series starting January 31st on the Hallmark Channel. (Martha wrote the foreword to the SoNo book.)


About five years ago, John, a graduate of the Culinary Institute of America and a third generation baker, opened the SoNo Baking Company and Café in South Norwalk CT…hence the “So No”.  Andrew loves his recipes because Barricelli is a born teacher and that comes across in every recipe in his SoNo Baking Company Cookbook (Clarkson Potter 2009).  There are any number of recipes worth cooking for both savory and sweet treats.   Near the top of the list is his recipe for Macadamia  Butterscotch Bars;   Rich and chewy and sweet, these bars owe something to the Blondie.  But they are loaded, not just with chocolate chunks but with dried cherries and nuts. And they’re big.  If you cut the pan contents into 15 bars, they’ll measure about 2 1/2 by 3 inches. If you insist on the calorie count, it’s 290 calories. And that’s not bad if you can control yourself and just eat one. If you put them into an  airtight container, you’ll be able to enjoy them for a week.  I apologize for not having a photo of the finished bar itself. 
My new camera was not at work when we shot this story.  Nevertheless, it’s a keeper. Here’s the recipe: 



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