Shortbread
1/2 C butter
1 C flour
1/4 C brown sugar
Preheat oven to 350° Mix ingredients thoroughly and press firmly into a foil or parchment paper lined 8x8 pan. Make sure the foil or parchment paper is up the sides of the pan. This will make it easier to take out. Bake for 15 minutes until golden brown.
Filling
2 eggs
1 Tbsp flour
1/2 tsp baking powder
1/4 C brown sugar
1 C chopped walnuts
1/2 C shredded coconut
1 - 6 oz package butterscotch chips
Mix all of the ingredients together with a mixer. Spread on top of the hot shortbread and bake at 350° for 20 minutes. Let cool and lift from pan onto a wire rack
Frosting
2/3 cube softened butter (5.3 Tbsps)
1 C powdered sugar
2 Tbsp whipping cream
1/2 tsp vanilla extract
Slowly combine all the ingredients until sugar and butter are well mixed. Beat on high speed for 10 minutes and frost the squares.
Note - The frosting is very soft. Storing the frosted squares in the refrigerator will increase frosting stiffness. You can make these ahead and refrigerate for a week or freeze them for up to a month.
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