Title: Butterscotch heath bar biscotti
 Categories: Breads
      Yield: 48 Servings
 
      6 tb Unsalted butter, melted
      6 tb Oil
    1/2 c  White sugar
    1/4 c  Light brown sugar
  1 1/2 ts Vanilla
      1 ts Butterscotch extract
      3    Eggs, lightly beaten
      3 c  Flour
  1 3/4 ts Baking powder
    1/4 ts Salt
  1 1/2 c  Heath Bar, coarsely chopped*
    1/2 c  Whole pecans
 
  Preheat oven to 350 degrees. Line a baking sheet with parchment
  paper. In a mixing bowl, cream the oil, butter, white and brown
  sugars together until well blended. Stir in vanilla and butterscotch
  extracts. Blend in eggs. Mix flour, baking powder and salt together
  and fold into batter. Fold in candy bar pieces and pecans.  Place
  batter on baking sheet (it will be thick and a little sticky) and
  form into two 8" x 3" logs, flouring hands as needed to shape dough.
  Bake until set, about 25 minutes. Cool for 15 minutes before
  transferring to a board. Slice in 3/4" diagonal strips and place back
  on baking sheet. Bake on one side about 12 minutes; turn over and
  bake other side about 5 minutes.  Cool well.
  
  * Any chocolate-covered brittle toffee bar may be used. Coarse pieces
  work better than "Heath Bar Chips," which are too small. Use Heath
  bar chunks, chopped Toblerone bars, Snickers, or any chocolate
  
  covered toffee bar for a decadent caramel-flavored treat. Yield: 36-48
  biscotti.
  
  Per serving: 500 Calories; 35g Fat (64% calories from fat); 23g
  Protein;
  
  22g Carbohydrate; 130mg Cholesterol; 1053mg Sodium