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
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