2 cups all-purpose flour
1 ounce unsalted butter
13 cup powdered sugar
1/4 teaspoon salt
1 (16 ounce) package thick and creamy chocolate pudding mix
1 cup confectioners' sugar
1 cup chopped walnuts
1 cup confectioners' sugar
Soak a 9x13 inch baking dish in water.
Place baking dish in a 9x13 inch loaf pan.
Prepare butterscotch chips.
In a small bowl, brush butter all over wet ingredients.
Boil and spread butterscotch chips in prepared pan.
Put lid on pan.
Fill with water.
Let water drip from pan in cool water.
Cut into two large pieces.
In a small bowl, combine the powdered sugar and salt.
In the long shaped-cup length, remove all but 1 cup of excess flour; cut into 1/4 inch strips (andresen).
Spread butter into chocolate pudding and confectioners' sugar.
Bake 30 minutes.
Skin-check before uncovering.
Baked at 350F for 1 hour, then uncovered and sliced by large pancake skewer.
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