Sew What’s Up Presents
The Sew What’s New Archive
This archived content is from Mary Wilkins’ sewing and
quilting message board “Sew What’s New,” which was
retired in August 2007. It is being provided by
“Sew What’s Up,”
which serves as the new home for many members of “Sew What’s New.”
From: NanCee
Date: 01-18-2005, 02:09 PM (1 of 3)
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Help Please! I have been trying to make said bar but havent found a recipe that turns out like the ones you can buy at the Saveon stores.I have put on so much weight munching on these trials that DH is threatening to throw out the stove. I just love my sweet treats.Guess who ate most of the shortbread! uh huh! 
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User: NanCee
Member since: 04-15-2004 Total posts: 76 |
From: jeawpg
Date: 02-14-2007, 10:30 AM (2 of 3)
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Found this today when I was also looking for this recipe. I bought this square at M & M shops and think this one is pretty close to it. Macaroon Madness Bars Comments: Easy to make shortbread bars. Servings: 64 bars Base: 1 cup [140 g] all-purpose flour 1/2 cup [125 mL] packed dark brown sugar 5 tablespoons [75 g] margarine or butter, softened Melted chocolate chips, to drizzle [optional] Filling: 2 large eggs 2/3 cup [160 mL] packed dark brown sugar 2 tablespoons [17.5 g] all-purpose flour 1 teaspoon [5 mL] vanilla extract 1/4 teaspoon [1 mL] salt 1 cup [250 mL] chopped pecans 1 cup [250 mL] sweetened coconut flakes 3/4 cup [190 mL] butterscotch chips Preheat oven to 375°F [190°C]. Grease a square 8 or 9-inch [20 or 23-cm] metal baking pan. Line pan with al foil; grease al foil. With your fingertips, mix together flour, brown sugar, and softened margarine or butter in prepared pan until soft. Firmly press dough over bottom of pan. Bake crust into preheated oven for 15 to 20 minutes, until lightly browned. Meanwhile, into a large bowl using a wire whisk or a fork, beat together eggs, brown sugar, flour, vanilla extract, and salt just until blended. Stir in chopped pecans, coconut flakes, and butterscotch chips. Evenly pour filling over warm crust. Bake for 20 to 25 minutes longer, until lightly browned around the edges and filling is set. Leave to cool completely in pan, onto a wire rack. If desired, drizzle with melted chocolate chips. Cover and refrigerate for at least 5 hours or overnight for easier cutting. When cold, transfer with foil to a cutting board. Cut into 64 bars |
User: jeawpg
Member since: 02-13-2007 Total posts: 1 |
From: MaryW
Date: 02-14-2007, 10:56 AM (3 of 3)
Hi and welcome to Sew Whats New. They sound so good, my mouth is watering. 
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542 
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