Chocolate Butterscotch Squares Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

Steps:

• Place butterscotch chips and butter into a glass bowl. Heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. Set aside to cool until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. Combine the flour, baking powder, and salt; stir into the batter until evenly mixed. Mix in the brown sugar, chocolate chips, walnuts, and raisins. Spread the batter evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. Cut into squares while warm.

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.

Steps:

• In a medium bowl, combine cookie crumbs, melted butter, and chocolate extract.
• Press into bottom of lightly greased 13x9 pan.
• Sprinkle with coconut, grated chocolate, and butterscotch chips. Pour the condensed milk over the top.
• Bake at 350 degrees on center rack for 15 minutes.
• Sprinkle the pecans over the top and continue baking for 5-10 minutes, or until the edges are lightly browned.
• Cool in pan on a wire rack before cutting into 24 bars.

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.

Steps:

• In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares.

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.

Steps:

• Set aside 2 Tbsp of the butter for filling.
• Beat rest of butter and brown sugar with electric mixer.
• Beat in eggs and vanilla.
• Slowly add flour, baking soda and oats.
• Spread 2/3 of mixture into 9X13 baking pan.
• Melt reserved 2 Tbsp butter with sweetened condensed milk, butterscotch and chocolate chips.
• Stir over low heat until melted.
• Add 3/4 cup of nuts.
• Spread over top of oatmeal mixture.
• Sprinkle the other 1/3 of oatmeal mixture on top of chocolate-butterscotch mixture.
• Sprinkle remainder of nuts on top of oatmeal mixture.
• Bake at 350 for 25 minutes.

Steps:

• Melt butter in 9 X 13 pan & tilt to spread evenly.
• Sprinkle graham cracker crumbs on top of butter.
• Next,sprinkle peanut butter chips.
• Next, sprinkle chocolate chips.
• Next, sprinkle butterscotch chips.
• Next, sprinkle pecans.
• Than pour the condensed milk on top.
• Bake at 350 for 20 - 30 minutes.
• Cut into any size squares as you'd like.