1/2 c Oil

1/2 c White sugar

1/4 c Light brown sugar; packed

1 1/2 ts Vanilla extract

1 ts Butterscotch extract

3 Eggs; lightly beaten

3 c Flour

1 3/4 ts Baking powder

Pinch salt 1 1/2 c Heath bars

(coarsely chopped) 1/2 c Whole pecans

Recipe by: SUSAN ARGYELAN This twice-baked cookie almost needs no introduction. It has become the classic coffee-house treat. You can use Heath Bar chunks, or try Skor bars, Toblerone - you name it. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a mixing bowl, cream the oil, 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 then fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 min. Cool very thoroughly. Baker's Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350-degree

oven first on one side, about 12 minutes, then turn over and bake other side about 5 min. Cool well. Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than "Heath Bar Chips", which are too small. (36 to 48 biscotti) Happy biscotti baking! Susan Argyelan -----