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
PINEAPPLE-BUTTERSCOTCH BARS
Although the pineapple-butterscotch combination may seem odd initially, these moist, chewy bars will prove to you just how delicious these two unique flavors are together!
Provided by hannahactually
Categories Bar Cookie
Time 50m
Yield 1 13x9
Number Of Ingredients 9
Steps:
- Cream shortening and sugar; add eggs and vanilla, beat well.
- Combine all dry ingredients and sift.
- Add dry ingredients to creamed mixture.
- Stir in crushed pineapple.
- Add butterscotch, and fold in .
- Spread into greased 13 x 9" pan.
- Bake at 350°F for 30-40 minutes or until golden-brown (test using toothpick; bars are ready when toothpick comes out clean).
Nutrition Facts : Calories 3521.9, Fat 146.7, SaturatedFat 75.2, Cholesterol 423, Sodium 2423.2, Carbohydrate 508.1, Fiber 8.7, Sugar 313.5, Protein 44.5
BUTTERSCOTCH ICE CREAM SANDWICHES WITH MOLASSES COOKIES AND CARAMELIZED PINEAPPLE
Provided by Food Network
Categories dessert
Time 9h45m
Yield 6 generous servings
Number Of Ingredients 28
Steps:
- For the butterscotch ice cream base: Combine the butter and 5 tablespoons brown sugar in a medium saucepan over medium heat. Cook, stirring frequently with a heatproof rubber spatula, until the mixture is thick and bubbly and darkens slightly in color. Carefully and slowly, pour in the milk and cream. Increase the heat to medium-high and cook, stirring occasionally, until the caramel is dissolved and the mixture is scalding hot. Turn off the heat.
- Whisk together the egg yolks, salt and remaining 5 tablespoons brown sugar in a bowl until well combined. Slowly ladle in about one-third of the hot milk mixture, whisking constantly. Pour the tempered yolk mixture back into the saucepan. Reduce the heat to medium-low and heat slowly, stirring constantly with a rubber spatula or wooden spoon, until the custard reaches 175 degrees F and has thickened slightly. Do not allow to boil or the mixture will curdle. Set the pan into a larger container half-filled with ice and water and stir occasionally until completely chilled. Stir in the vanilla extract. If the custard is not totally smooth, strain through a fine-mesh strainer or blend until smooth with a handheld immersion blender.
- Process in an ice cream machine according to the manufacturer's directions. Store in the freezer until firm, at least 4 hours.
- For the sorghum molasses cookies: Add the butter and granulated sugar to the bowl of a stand mixer (or a large bowl, if using a handheld mixer). Using the paddle attachment (for the stand mixer), beat on medium speed until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds to ensure a homogeneous mixture. Add the egg and beat until incorporated. Add the molasses and beat again until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds.
- Combine the flour blend, baking soda, cinnamon, chia seed, ginger, salt and nutmeg in a medium bowl with a whisk. Add the dry mixture to the stand mixer bowl and stir on low speed until the dry ingredients are moistened. Increase the speed to medium and beat until smooth, about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds. (For easier shaping, chill the dough for several hours until firm.)
- Preheat the oven to 350 degrees F (if using a convection oven, preheat to 325 degrees F.) Line 2 baking sheets with parchment. Using a small ice cream scoop, shape 1-ounce balls of dough (2 tablespoons in size) and roll them lightly in turbinado sugar. Place on the prepared baking sheets 4 inches apart and flatten slightly with your hands to a 1/2-inch thickness.
- Bake, rotating the pans once from front to back and from the bottom rack to the top rack during baking, until rich golden brown all over and puffed in the center, about 18 minutes. They will spread quite a bit and feel just set. Allow to cool completely, then freeze until ready to assemble the sandwiches.
- To assemble the sandwiches: Remove the ice cream from the freezer. If it is too firm to scoop easily, allow to soften for 5 to 10 minutes.
- Remove the cookies from the freezer. Place 6 cookies face-down on a baking sheet. Top each cookie with a generous scoop of butterscotch ice cream, then top each with another cookie, face-up. Press down gently with the palm of your hand until the ice cream spreads to the edges of cookies. Place the sandwiches in the freezer until ready to serve.
- For the pineapple: Toss the pineapple with the brown sugar, rum, vanilla and salt in a medium bowl. Let marinate, stirring once or twice, until the sugar has dissolved and the pineapple releases its juices, 20 to 30 minutes. Drain the pineapple, reserving the marinade.
- Heat a large cast-iron skillet over medium heat. When the pan is quite hot, add the butter and swirl to coat the bottom of the pan. Add the pineapple to the pan, spreading the pieces out in a single layer and taking care not to crowd the pan. When the pan has recovered its heat, pour in the marinade and allow to reduce until thickened and bubbly. Turn over the pineapple pieces and cook, stirring occasionally, until the liquid is all but evaporated and the pineapple is nicely browned all over. Remove the pineapple from the skillet.
- To serve: Cut each ice cream sandwich in half and plate with the warm, caramelized pineapple. Add a drizzle of caramel sauce and garnish with a bright edible flower and a sprinkle of powdered sugar. Enjoy!
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.
GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES
Really good treat on a hot day! If pineapple is not in season I use canned pineapple.
Provided by Libbie Remmel
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
- Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
- Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 51.9 g, Cholesterol 63.7 mg, Fat 21 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 13.1 g, Sodium 131.2 mg, Sugar 43.3 g
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 BARS
Easy-to-make bars from Margery Richmond in Fort Collins, Colorado are perfect family reunion fare! They hold up in hot weather, stack well and are easy to pick up and eat. With lots of peanuts and butterscotch flavor plus a rich, buttery crust, "Boy, are they good," says Margery.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
Nutrition Facts :
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
More about "pineapple butterscotch bars recipes"
PINEAPPLE BARS | EASY HAWAIIAN SQUARES - THIS DELICIOUS …
From thisdelicioushouse.com
Ratings 8Category DessertCuisine AmericanTotal Time 50 mins
BUTTERSCOTCH BARS - PINOY COOKING RECIPES
From pinoycookingrecipes.com
PINKY'S GOODIES BUTTERSCOTCH BARS W/ CASHEW NUTS (12 PCS)
From amazon.com
Reviews 5
PINEAPPLE BUTTERSCOTCH SQUARES - RECIPELINK.COM - FIND LOST …
From recipelink.com
Category Desserts-Cookies, Brownies, BarsReply to RecipeFrom Betsy at Recipelink.com, 01-16-2007
BAKERY STYLE BUTTERSCOTCH BARS - DESIGN EAT REPEAT
From designeatrepeat.com
CHOCOLATE BUTTERSCOTCH BARS | RECIPE - KELLOGG'S
From kelloggs.ca
COCONUT BUTTERSCOTCH CHOCOLATE CHIP GOOEY BARS - MOM ON …
From momontimeout.com
RECIPES WITH BUTTERSCOTCH SCHNAPPS AND PINEAPPLE JUICE (PAGE 1 ...
From foodferret.com
47 OF THE BEST DESSERT BAR RECIPES - PILLSBURY.COM
From pillsbury.com
PINEAPPLE COCONUT BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PINEAPPLE BARS - HOLLY'S CHEAT DAY
From hollyscheatday.com
PINEAPPLE BARS - ONLY 5 INGREDIENTS! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
OUR MOST DECADENT BAR COOKIE RECIPES TO MAKE WHENEVER YOU …
From southernliving.com
PINEAPPLE OATMEAL SCOTCHIES - SIMPLY STACIE
From simplystacie.net
PG PINEAPPLE BUTTERSCOTCH BARS (216 G) DELIVERY OR PICKUP NEAR ME ...
From instacart.com
BEST BUTTERSCOTCH BARS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PINKYSGOODIES.COM
From pinkysgoodies.com
10 BEST PINEAPPLE BARS RECIPES | YUMMLY
From yummly.com
10 BEST BUTTERSCOTCH CHIP BARS RECIPES - YUMMLY
From yummly.com
BEST BUTTERSCOTCH-PRETZEL BARS RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
PEANUT BUTTER BUTTERSCOTCH BARS - AVERIE COOKS
From averiecooks.com
BEST PINEAPPLE BARS (EASY NO FAIL DESSERT BARS) - BAKE IT …
From bakeitwithlove.com
GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES FOOD- WIKIFOODHUB
From wikifoodhub.com
OUR BEST BARS AND SQUARES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
PINKY’S GOODIES - PINEAPPLE BUTTERSCOTCH BARS CALORIES, CARBS ...
From myfitnesspal.com
PINEAPPLE COCONUT BARS • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
AMAZING CHEWY BUTTERSCOTCH BARS - CREATIONS BY KARA
From creationsbykara.com
SPICY BUTTERSCOTCH BARS RECIPE | LAND O’LAKES
From landolakes.com
THE ULTIMATE BUTTERSCOTCH BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
22 DELICIOUS DESSERT BAR RECIPES - THE SPRUCE EATS
From thespruceeats.com
PINEAPPLE AND COCONUT BARS | RICARDO
From ricardocuisine.com
BUTTERSCOTCH COOKIE BARS - TASTES OF LIZZY T
From tastesoflizzyt.com
SCOTCHEROO BARS - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
33 BEST PINEAPPLE CREAM CHEESE BARS IDEAS - PINTEREST
From pinterest.ca
PINEAPPLE CREAM CHEESE BARS WITH COCONUT AND PECANS RECIPE
From thespruceeats.com
BUTTERY PINEAPPLE CRUMBLE BARS | SOUTHERN LIVING
From southernliving.com
DELICIOUS PINEAPPLE BARS RECIPE - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #fruit #easy #cookies-and-brownies #bar-cookies #dietary
You'll also love