1 part pecan sandy + 1 part cheesecake = 1 whole Scotch Square
These little gems might be my new favorite cookie bar. They’re the perfect balance of buttery, nutty, cheesecakey goodness. Bring them to your next party or a work event and people will be so excited that these are outside of the normal cookie rotation!
1/3 cup butter or margarine
1/3 cup brown sugar, packed
1 cup flour
1/2 cup chopped nuts
1/4 cup granulated sugar
1 8-oz package cream cheese
2 Tbsp milk
1 Tbsp lemon juice
1/2 tsp vanilla
Preheat oven to 350 degrees.
Combine butter and brown sugar and cream until smooth. Add flour and nuts and mix until crumbly. Measure 1 cup topping and set aside. Press remaining mixture into an 8″ x 8″ pan and bake 15 minutes.
While the crust is baking, mix granulated sugar and cream cheese in mixer until smooth. (Don’t stop early as you can’t fix it easily later.) Then add egg, milk, lemon juice and vanilla and beat until smooth.
Remove crust from the oven. While the crust is hot spread cream cheese mixture over baked crust and sprinkle reserved topping over the top. Bake at 350 degrees for 25 minutes.
Cool and cut into squares. Makes 16 2-inch squares
Cream the butter and sugar. Then add the flour and pecans. It’ll look crumbly just like this.
Reserve one cup and pat the remainder into the pan.
Cream the cream cheese until it is smooth.
Add the egg, vanilla, milk and lemon.
Mix it over med-low until it is smooth. (You do not want to go on high and have a bunch of bubbles in there.)
After its been baked it is ready for the cream cheese filling.
And the crumble topping.
Back in the oven!
Let it cool before cutting and serving
Are you more a pecan sandy fan, cheesecake fan, or scotch square fan?