Time 1h45m Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan. Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla. Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook’s Note). Mix well. Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack. To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner’s sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!
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.
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.
Time 1h55m Yield 16 Number Of Ingredients 5 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap. Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture. Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.
Time 1h Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pour melted margarine into a 9x13-inch pan. Sprinkle the graham cracker crumbs evenly over the margarine. Place the chopped nuts over the crumbs, and scatter the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes, then cut into desired sized bars.
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.
Time 45m Yield 3 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 325°. In a microwave, melt chips and butter; stir until smooth. Add cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13x9-in. baking pan., In a small bowl, beat cream cheese until smooth. Beat in milk, egg and vanilla. Stir in pecans. , Pour over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Time 50m Yield 18 Number Of Ingredients 7 Steps:
Preheat the oven to 325 degrees F (165 degrees C). In a medium saucepan over medium heat, melt butter and butterscotch chips. Stir frequently until smooth then stir one cup of the sugar, remove from heat and stir in the vanilla. Set aside. Grease a 9x13 inch pan. In a medium bowl, whip eggs with remaining 1 cup of sugar until thick and pale, about 3 minutes. Slowly add the butterscotch mixture to the eggs while mixing. Combine the flour and salt; fold into the batter until absorbed. Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 30 minutes, or until firm. Allow to cool completely before cutting into squares.
Time 45m Yield 2 doz bars Number Of Ingredients 8 Steps:
Set oven to 325°F. Grease a 13x9-in baking pan. In a microwave-safe dish, heat the butterscotch chips and butter until melted about 1-1/2-2 mins, stirring occasionally, until smooth. Add the cracker crumbs to the melted butter and melted butterscotch chips; set aside 2/3 cup. Press the remaining crumb mixture into greased prepared pan. In a small bowl, beat cream cheese until smooth. Add the sweetened milk, egg and vanilla; mix well. Stir in pecans. Pour over the crust. Sprinkle with the reserved crumb mixture. Bake for 30-35 mins, or until bars tests for done. Cool, cut in bars. Store in the refrigerator.
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.
More about “butterscotch bars ii recipes”
Time 1h Yield 24 pieces Number Of Ingredients 9 Steps:
—For Nutella Butterscotch Bars—. Preheat oven to 400°F. Using a rolling pan on a floured surface, roll the puff pastry to 1/8 inch thickness. Prick the dough several times with a fork, covering the surface of the pastry. Place the dough on a foil-lined cookie sheet& freeze for 15 minutes. Then, bake for 10 minutes, until dough is golden brown in color. Set aside to cool. —Butterscotch Brittle—-. Line another baking sheet with greased aluminum foil. In a 2 quart, heavy bottom saucepan, stir together the sugar, water and butter over medium heat until sugar is dissolved. Cover tightly with a lid and boil for 2 minutes. Increase the heat to high and cook until sugar mixture turns a deep golden color. Slowly stir in the baking soda and pour mixture onto the baking sheet. Allow the butterscotch mixture to cool completely, then break into 1 inch or smaller squares. In a medium bowl, stir Nutella, eggs, flour& mini chocolate chips. Stir in 1 up of the butterscotch brittle pieces (the remaining brittle are for snackin!). Spread the mixture onto the puff pastry leaving a 1 inch border. Turn the oven down to 350°F and bake the bars for 15 to 20 minutes. When the bars are done, the top will crack slightly and the center will have a creamy texture. Allow the bars to completely cool and cut with pizza wheel or sharp knife.
