Butterscotch Bran Nut Squares

These old-fashioned bar cookies get their butterscotch flavor entirely from brown sugar creamed with shortening. No butterscotch chips or extract needed. That brown sugar does all the work, caramelizing during baking into a chewy, toffee-like base with crisp edges.

Bran mixed into the batter adds a subtle nuttiness and a slightly hearty texture that keeps these from being one-note sweet. Combined with chopped nuts, every bite has some crunch and depth.

Rolling the warm squares in confectioner’s sugar while they’re still slightly tacky gives them a sweet, snowy coating that sticks. It also balances the deep caramel flavor of the brown sugar with powdery sweetness on the outside.

Kitchen Tips

• Cream the shortening and brown sugar until truly smooth and fluffy. This is where the texture comes from; under-creaming makes the bars dense and flat.
• Spread the batter thin and even in the pan. Thick spots stay gooey in the center while thin spots overbake.
• Cut into squares while still warm. They firm up as they cool and trying to cut them cold makes them crack and crumble.
• Roll in powdered sugar while warm so it adheres, then dust again once cooled for a thicker coating.

Variations

• Use pecans or walnuts for the nuts, or try toasted almonds for a different flavor.
• Add a teaspoon of vanilla extract to the batter for extra warmth.
• Stir in a handful of chocolate chips for a butterscotch-chocolate combo.