BUTTERSCOTCH SQUARES
This is a recipe I acquired when I was a teen, from a neighbor. It is always well accepted when I take it to a potluck.
Provided by Graymare47 252632
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients.
- Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
- Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.
Nutrition Facts : Calories 170.3, Fat 7.5, SaturatedFat 2.9, Cholesterol 25.7, Sodium 123.8, Carbohydrate 24.8, Fiber 0.5, Sugar 18, Protein 2.1
BUTTERSCOTCH SQUARES
Make and share this Butterscotch Squares recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 5h30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
- With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
- Bake the crust 15 to 20 minutes until golden brown.
- Cool the crust in the dish on a wire rack.
- While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
- In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
- With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
- Reserve the remaining whipped cream for the topping.
- In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
- Spread the pudding over the cream cheese layer.
- Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
- Refrigerate until firm, about 4 hours.
Nutrition Facts : Calories 351.9, Fat 28.2, SaturatedFat 13.1, Cholesterol 66.9, Sodium 153.7, Carbohydrate 20.5, Fiber 0.9, Sugar 9.4, Protein 5.7
BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERSCOTCH COCONUT SQUARES
My former boss used to prepare these sweet morsels for her staff at Christmas. When I got the recipe, I was thrilled to discover they're not hard to make.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 62mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERSCOTCH MARSHMALLOW SQUARES
These squares are so simple with only 4 ingredients. No baking, just mix together and refrigerate, how much simpler do you want it??
Provided by Chef mariajane
Categories Bar Cookie
Time 10m
Yield 24 squares
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter and butterscotch chips. Mix 1 package of miniature marshmallows with melted mixture.
- Press in an 8-inch square pan.
- Refrigerate.
- Cut in squares.
Nutrition Facts : Calories 216.7, Fat 13.9, SaturatedFat 8.7, Cholesterol 15.2, Sodium 90.5, Carbohydrate 22.1, Fiber 0.3, Sugar 19.1, Protein 2
CLOUD NINE BUTTERSCOTCH SQUARES
Butterscotch cookie squares with chips.
Provided by Mary Adams Hogan
Categories Desserts Cookies Bar Cookie Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix the butter or margarine, instant pudding mix, eggs, and vanilla. Stir well. Mix in the flour, baking powder, milk, oats and chocolate chips.
- Bake in 9 inch pan for 20 to 25 minutes at 350 degrees F (175 degrees C). Frost with chocolate icing.
Nutrition Facts : Calories 490.4 calories, Carbohydrate 58.7 g, Cholesterol 104.3 mg, Fat 26.9 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 15.6 g, Sodium 473.8 mg, Sugar 28.1 g
BUTTERSCOTCH CONFETTI SQUARE
Make and share this Butterscotch Confetti Square recipe from Food.com.
Provided by laursy
Categories Bar Cookie
Time 14m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Heat the butterscotch chips, peanut butter, and butter.
- Stir until smooth. Watch it; peanut butter burns quickly!
- Cool a wee bit.
- Stir in marshmallows.
- Pat into a greased 8x8-inch pan and chill.
- Cut into squares.
BUTTERSCOTCH BARS
Enjoy the wonderful butterscotch flavor and satisfying crunch of pecans in these Butterscotch Bars, cleverly made with Duncan Hines French Vanilla Cake Mix. It's easy, tasty and fun to share.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
- Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
- Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.5 g, Cholesterol 43 mg, Fat 22.5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 30.6 g
BUTTERSCOTCH BARS
Wonderfully chewy snacks for outdoor days and picnics
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Lunch, Snack, Supper, Treat
Time 50m
Yield Makes 12 bars
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
- Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BUTTERSCOTCH BARS
I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERSCOTCH PEANUT SQUARES
These bars, which our family refers to as peanut butter brownies, are delicious! They slice and pack easily making them ideal for road trips and bake sales. I always double the recipe because a single batch is never enough! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH BARS
Make and share this Butterscotch Bars recipe from Food.com.
Provided by cuisinebymae
Categories Bar Cookie
Time 40m
Yield 25 bars
Number Of Ingredients 7
Steps:
- In a medium-sized pot, over low heat, melt butter and sugar together. Cool.
- Beat in the egg.
- Stir in remaining ingredients.
- Spread in a greased and floured 8 x 8" square pan.
- Bake in a preheated 325°F oven for 20-25 minutes.
- Cool. Cut into bars.
Nutrition Facts : Calories 72.2, Fat 2.7, SaturatedFat 1.6, Cholesterol 13.9, Sodium 41.5, Carbohydrate 11.6, Fiber 0.1, Sugar 8.6, Protein 0.7
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