Butterscotch Bars Cookies From A Cake Mix Food

BUTTERSCOTCH BARS

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.

BUTTERSCOTCH BARS

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.

BUTTERSCOTCH CAKE-MIX COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Mix ingredients, folding in chips and nuts (if using) last.
• Drop by tablespoonfuls onto parchment paper. Bake 14 minutes or until golden on the edges, being careful not to overbake. Cool for a minute then transfer to wire racks to cool.

CARAMEL COOKIE BARS FROM A CAKE MIX

Steps:

• 1. Preheat oven to 325. Grease a 9 x13 cake pan.
• 2. In a medium bowl cream eggs, butter, and caramel flavoring.
• 3. Sift cake mix into a large bowl.
• 4. Pour cake mix over butter and eggs.
• 5. Stir to moisten. (This will be very thick.)
• 6. Next stir in candy and nuts.
• 7. Spread over greased cake pan evenly.
• 8. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
• 9. While mixture is baking melt caramels in a pan over boiling water. You may need to add a little cream or butter to thin caramel.
• 10. Stir until caramels are melted and it's thin enough to spread.
• 11. Cover and keep just warm enough to spread.
• 12. Remove cake from oven and cool for 10 minutes.
• 13. Then pour warm caramel over the top of the cake and spread evenly. Allow to cool completely.
• 14. When the cake is cool and caramel is set, spread frosting over the top of the caramel.
• 15. Decorate as desired or leave plain. Cut into 24 equal pieces.

BUTTERSCOTCH BARS

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.

CAKE MIX BUTTERSCOTCH BARS

Steps:

• Heat oven to 350ºF. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
• Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
• Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.

BUTTERSCOTCH BARS (COOKIES FROM A CAKE MIX)

Steps:

• Preheeat oven to 350 deegrees F. Have ready an ungreased 9- x 13-inch baking pan.
• Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of the ungreased baking pan. Bake for 10 minutes in preheated oven.
• Pour caramel topping over baked crust; sprinkle with reserved cake mixture. Bake an additional 20-25 minutes until lightly golden; cool completely. Cut into bars.

BUTTERSCOTCH COOKIE BARS

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.

BUTTERSCOTCH BARS

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.

EASY CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
• Drop dough by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
• Remove to wire rack to cool completely.