Spicy Butterscotch Bars Recipes

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.

Steps:

• Preheat oven to 400°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Combine next 7 ingredients; add wings and toss to coat., Line a 15x10-in. pan with foil; grease with cooking spray. Bake wings in prepared pan 10 minutes; reduce heat to 350° and bake until juices run clear, 12-15 minutes. Remove from oven; keep warm., Meanwhile, in a small skillet, spread sugar; cook, without stirring, over medium heat until it begins to melt. Gently drag melted sugar to center of pan so it melts evenly. Cook, without stirring, until melted sugar turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm., In a large skillet over medium heat, melt butter; add bread crumbs, 1 green onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside., To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced peppers, if desired. Serve hot.

Steps:

• Heat oven to 350°F Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until well mixed. (Mixture will be crumbly.).
• Press crust mixture onto bottom of ungreased 13x9 inch baking pan. Bake for 12 to 15 minutes or until edges are lightly browned.
• Meanwhile, combine all filling ingredients in medium bowl. Spoon over hot, partially baked crust. Bake for 25 to 30 minutes or until toothpick inserted in cneter comes out clean. Cool completely.
• Meanwhile, melt 3 tablespoons butter in heavy 1 quart saucepan over medium high heat, stirring occasionally, until butter just begins to brown, be careful you do not BURN the butter. (3 to 5 minutes) Cool 5 minutes. Combine browned butter and all remaining glaze ingredients except water in small bowl. Beat at medium speed, adding enough hot water for desired glazing consistency. spread glaze over cooked bars. Let stand 5 minutes. Cut into bars. Top each bar with pecan half, if desired.

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.

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.