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Aunt Dorothy’s Old-Fashioned Butterscotch Squares

Course Dessert
Cuisine Canadian
Prep Time 20 minutes
Total Time 20 minutes
Servings 20 small squares
Author Dorothy Gowing


  • ½ cup butter plus extra for greasing the pan
  • ½ cup brown sugar
  • 1 beaten egg
  • 4 cups vanilla wafers chopped in pea size bits or graham crackers of Digestive Biscuits, lightly crushed
  • ¾ cup chopped nuts
  • ¾ cup butterscotch morsels
  • 1 teaspoon vanilla


  • Grease an 8 x 8 inch square pan with butter.
  • Melt the ½ cup butter in a large saucepan over medium heat.
  • Remove from heat and allow to cool slightly.
  • Add sugar and egg; stir to blend well.
  • Put the pan back on the burner and heat over moderate heat, stirring almost constantly until mixture boils.
  • Allow to boil for one minute, stirring constantly.
  • Remove from heat.
  • Stir in vanilla wafers, nuts, butterscotch morsels and vanilla.
  • Press the toffee-like rubble firmly into the buttered 8 x 8 inch pan.
  • Press in this toffee-like rubble into the pan firmly.
  • Refrigerate for several hours or overnight.
  • Remove from the fridge an hour or so before cutting. Cut in small pieces to serve. You should get about 20 squares from the pan.
  • Store leftovers (if there are any) in the fridge.
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