Instructions: 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.

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