California Raisin Mango Butterscotch

AuthorCalifornia Raisins
Rating

ARVIN JAMES L. CHUA
Butterscotch bars are a famous food souvenir when travelling to the islands of Negros and Panay. Aside from the combined flavors of the caramel and butter, the natural sweetness coming from the California Raisins makes this bar the perfect treat. Each slice is packed with energy,rich in fiber and a great source of vitamins and minerals.

California Raisin Mango Butterscotch
Yields1 Serving
Makes 1 tray
BATTER
 110 g California Raisins (A)Bakers% - 32.6
 168.75 g Unsalted Butter, meltedBakers% - 50.0
 112.50 g Sugar, dark brownBakers% - 33.3
 150 g Sugar, white refinedBakers% - 44.4
 1.25 g Salt, iodizedBakers% - 0.4
 60 g GlucoseBakers% - 17.8
 75 g Whole EggsBakers% - 22.2
 75 g Egg YolksBakers% - 22.2
 300 g Condensed MilkBakers% - 88.9
 337.50 All-Purpose FlourBakers% - 100.0
 1.50 g Baking SodaBakers% - 0.4
 1.50 g Baking PowderBakers% - 0.4
 50 g Cashew Nuts (A), choppedBakers% - 14.8
 40 g Dried Mangoes, choppedBakers% - 11.9
TOPPING
 110 g California Raisins (B)
 100 g Cashew Nuts (B), chopped
METHOD
1

Preheat oven to 150 ̊C. Line one (1) 9-inch square baking pan with parchment paper.

2

In a stand mixer fitted with a paddle attachment, combine butter, brown sugar, white sugar, salt and glucose. Mix until well blended.

3

Gradually, add whole eggs and egg yolks and beat until mixture is fluffy.

4

Add condensed milk, all-purpose flour, baking soda and baking powder. Mix thoroughly.

5

Fold in California Raisins (A), cashew nuts (A) and dried mangoes. Do not overmix.

6

Pour batter into prepared baking pan.

7

Sprinkle California Raisins (B) and the cashew nuts (B) on top.

8

Bake for 25 minutes or until firm to touch and golden brown.

9

Remove from baking pan and let it cool completely on a wire rack.

10

Cut into bars according to desired serving size.

CategoryCooking Method

Ingredients

Makes 1 tray
BATTER
 110 g California Raisins (A)Bakers% - 32.6
 168.75 g Unsalted Butter, meltedBakers% - 50.0
 112.50 g Sugar, dark brownBakers% - 33.3
 150 g Sugar, white refinedBakers% - 44.4
 1.25 g Salt, iodizedBakers% - 0.4
 60 g GlucoseBakers% - 17.8
 75 g Whole EggsBakers% - 22.2
 75 g Egg YolksBakers% - 22.2
 300 g Condensed MilkBakers% - 88.9
 337.50 All-Purpose FlourBakers% - 100.0
 1.50 g Baking SodaBakers% - 0.4
 1.50 g Baking PowderBakers% - 0.4
 50 g Cashew Nuts (A), choppedBakers% - 14.8
 40 g Dried Mangoes, choppedBakers% - 11.9
TOPPING
 110 g California Raisins (B)
 100 g Cashew Nuts (B), chopped

Directions

METHOD
1

Preheat oven to 150 ̊C. Line one (1) 9-inch square baking pan with parchment paper.

2

In a stand mixer fitted with a paddle attachment, combine butter, brown sugar, white sugar, salt and glucose. Mix until well blended.

3

Gradually, add whole eggs and egg yolks and beat until mixture is fluffy.

4

Add condensed milk, all-purpose flour, baking soda and baking powder. Mix thoroughly.

5

Fold in California Raisins (A), cashew nuts (A) and dried mangoes. Do not overmix.

6

Pour batter into prepared baking pan.

7

Sprinkle California Raisins (B) and the cashew nuts (B) on top.

8

Bake for 25 minutes or until firm to touch and golden brown.

9

Remove from baking pan and let it cool completely on a wire rack.

10

Cut into bars according to desired serving size.

California Raisin Mango