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Ingredients

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Directions

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  • Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

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  • In a 2-quart saucepan heat butterscotch pieces and the 1/4 cup butter over low heat, stirring constantly, until melted and smooth. Remove saucepan from heat. Add the powdered sugar, almond brickle pieces, and milk; stir until well combined. Pat butterscotch mixture into the prepared pan.

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  • In a small saucepan heat vanilla-flavored confectioners coating over low heat, stirring constantly, until melted and smooth. Carefully pour the melted coating over the butterscotch layer; sprinkle with almonds.

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  • Chill about 1 hour or until firm. When firm, use foil to lift candy out of pan; cut candy into 1-inch squares. Store tightly covered. Makes 64 pieces.

Tips

Up to 1 week ahead prepare squares. Store in the refrigerator in a tightly covered container.

Nutrition Facts

57 calories; 3 g total fat; 2 g saturated fat; 2 mg cholesterol; 11 mg sodium. 8 g carbohydrates; 0 g fiber; 0 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

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