Butterscotch Lover Bark Easy Recipes

Steps:

• Preheat oven to 350.
• Spread pecans and coconut on a baking sheet.
• Bake until coconut is golden- about 5 minutes.
• Cool.
• Toss mixture with chocolate chips.
• In a mixing bowl, whip the butter and sugar together until creamy.
• Spread the mixture generously and evenly on the graham cracker squares.
• Line a 10 X 15 rimmed baking sheet with foil.
• Line with the buttered graham cracker squares to fit in the pan in a single layer.
• Bake until bubbly- about 10 minutes.
• Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
• Cool and break into cookie size pieces.

Steps:

• Line 13x 9 pan with aluminum foil.
• In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
• Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.

Steps:

• Butter a large cooked sheet and line with wax paper.
• Melt 6 oz of the chips in a double boiler.
• When chips are melted completely, remove top pan from bottom pan of double boiler.
• Add the remaining chips and melt until smooth and melted.
• Add the hard crumbled candy with a wooden spoon and stir until completely coated.
• Pour into prepared pan and spread to 1/2" thickness.You don't have to spread to the edges of the pan.
• Let bark set up at room temperature for 1 hour or in the refrigerator for about 1 hour.
• Grab edges of cooled bark and peel off wax paper.
• Break with hands into irregular pieces, about 2" each.
• Store in an airtight container for up to 1 month.
• NOTE: To crumble hard candy; place in a plastic bag and hit with a heavy pot.
• VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots for hard candy -- Chocolate Cookie Butterscotch Bark-Substitute 3/4 cup roughly chopped Oreos for the hard candy -- Halloween Butterscotch Bark-Substitute 3/4 cup whole candy corn for the hard candy.