If you’re already anxious like I am for the flavors of Fall, use your dehydrated apples while you await the harvest.  Here is a delicious recipe that combines the sweetness of apples with creamy richness of butterscotch.  With my conversions, you can use whole wheat flour and applesauce to boost the nutrition and lower fat.  And, you can use dehydrated apples from your food storage to save the time of washing, peeling and chopping.

butterscotch chips

BUTTERSCOTCH APPLE SNACK SQUARES

2 cups sugar

2 eggs (or 2 Tbsp. powdered eggs + 1/4 cup water)

3/4 cup oil (I halve this measurement with applesauce)

2 1/2 cups self-rising flour *

1 tsp. ground cinnamon

3 cups diced peeled tart apples (I used 3 cups dehydrated apples and rehydrated them in 1 1/2 cups hot water.  Squeeze any excess water out well after soaking.)

1 cup chopped walnuts

3/4 cup butterscotch chips

Combine sugar, eggs, and oil (and applesauce if using).  Stir in flour and cinnamon to make a thick batter.  Stir in apples and nuts.  Spread batter in a greased 13″ x 9″ baking pan and sprinkle with butterscotch chips. Bake at 350 degrees for 35-40 minutes or until golden (a toothpick inserted near the center should come out clean).  Cool before cutting.

* Notes:  If you don’t have self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to equal 1 cup.  I use whole wheat pastry flour and made mine 100% whole wheat.  This recipe would also work well with half all-purpose flour and half white wheat flour (with baking powder and salt added to make them self-rising).

My favorite butterscotch chips are made by Guittard.  They are rich and creamy and you can taste the difference in their quality in your baked goods.  I have linked to pricing so you can find them in bulk.

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