Butterscotch Bars with Dried Mangoes

I "borrowed" the idea of butterscotch bars with dried mango from a Filipino snack with the same name. The package says it's from Iloilo; they're very good, somewhat chewy, and not overly sweet too. I adapted the Butterscotch Bars recipe from Betty Crocker cookbook using only half cup of sugar instead of one whole and substituting chopped dried mangoes for the nuts. I love these copycat bars. Delicious!  

Butterscotch Bars with Dried Mangoes
6 tablespoons salted butter
½ cup fine raw or golden brown sugar
1 egg
½ teaspoon vanilla
¾ cup all-purpose flour, sifted
½ teaspoon baking powder
¾ teaspoon fine sea salt
¾ cup chopped dried Philippine mangoes

• Preheat oven to 350°. 
• Melt butter in a medium saucepan. Remove from heat and add sugar, egg, and vanilla. Beat with a rubber spatula until well blended. In a small bowl, whisk together flour, baking powder, and salt; add to the sugar mixture and stir until well combined. Blend in dried mangoes. 
• Spread batter in a greased and floured 8-inch square pan. Bake for 25 to 30 minutes. Let cool in pan for 10 minutes. Cut into bars.