Butterscotch Fudge Bars Recipes

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended. Stir in chips., Spread into a greased 9-in. square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.

Steps:

• Preheat oven to 180 degrees celcius.
• Grease pan.
• In a saucepan, melt chocolate chips with the 2 tablespoons of margarine and condensed milk.
• Stir constantly and set aside when mixture is well blended and looks smooth.
• In another saucepan, melt 1 cup of margarine over low heat.
• Remove from heat and add brown sugar and eggs.
• Blend well.
• Add the rest of the ingredients (flour, coconut, vanilla, salt, etc) and mix well.
• Spread half of this batter into the pan then layer the chocolate mixture by tablespoonfuls over the batter.
• Now spread the remaining batter over this chocolate layer.
• With the tip of a knife, swirl slightly to create a marble appearance.
• Bake for 30- 35 minutes or until slight golden brown and center comes out clean when a toothpick is inserted.
• Cool for at least 45 minutes.
• Cut into bars.

Steps:

• In a microwave, melt butter & chocolate, then stir until totally melted & blended.
• Stir in brown sugar until dissolved, then cool to lukewarm, before stirring in the egg & vanilla.
• Preheat oven to 350 degrees F, then grease a 9" square baking pan.
• In another bowl, whisk together the flour, baking powder & salt, then stir this mixture into the chocolate mixture until blended.
• Stir in the butterscotch chips before spreading the entire mixture into the prepared baking pan.
• Bake 22 to 27 minutes or until a toothpick comes out with moist crumbs.
• Cool in the pan on a wire rack before cutting & serving.

Steps:

• In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.
• In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze. Combine the remainder with the dry mixture and mix well.
• Spread batter into one 8 inch square buttered baking pan. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator.

Steps:

• In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
• Remove from heat and stir in rum extract and butter extract.
• Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
• Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.