Butterscotch Caramel Walnut Bars Food

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.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS

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.

BUTTERSCOTCH-WALNUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

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.

CHEWY BUTTERSCOTCH-WALNUT BARS

Steps:

• Heat oven to 375°F.
• Melt 1/3 cup butter; mix with graham crumbs and 1/4 cup sugar until blended. Press onto bottom of 9-inch square pan sprayed with cooking spray. Bake 8 min. Remove from oven; set aside. Reduce oven temperature to 350°F.
• Melt remaining butter. Beat eggs and remaining sugar in medium bowl with mixer on high speed until thickened and lemon colored. Blend in butter. Add dry pudding mix and flour; beat until blended. Stir in nuts and chopped chocolate; pour over crust.
• Bake 30 min. Cool completely before cutting 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.

BETTER BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350 degrees F. In a large saucepan, melt butter over low heat. Remove from heat; stir in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir together flour and baking powder, and the 1/4 tsp salt. Add to brown sugar mixture with coconut and nuts; mix well. Spread in greased 15 1/2- X 10 1/2-inch baking pan. Bake for about 30 minutes. Cut into bars while warm; remove from pan when cool.

BROWNED BUTTER CARAMEL AND BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
• Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan; this process takes approximately 2 to 4 minutes, give or take. During the process whisk frequently or nearly continuously and keep an extremely watchful eye on the butter. Brown it long enough to see browned bits and specks, but don't burn it. Butter can go from browned and nutty-smelling to burnt and inedible in less than one minute.Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds or so. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
• To the melted butter, add the brown sugar and whisk to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the butterscotch chips. Ppour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
• Bake for 15 to 20 minutes, or until bars are about 90 to 95% done. The center should just barely be setting up and edges will be slightly pulling away from sides of pan. Remove pan from oven and evenly sprinkle caramel pieces over the bars. Lightly and carefully break the surface of the bars with the caramel pieces, poking them in past the surface layer and pressing down lightly; use caution so you don't burn your fingers. Return pan to oven for 3 to 6 minutes, or until caramels melt and turn into puddles and top surface of bars is set. Allow bars to cool for at least 2 hours before slicing and serving. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
• To keep gluten-free, use your favorite gluten-free flour blend.

BUTTERSCOTCH NUT BARS

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine all the ingredients, mixing until crumbly.
• Press firmly into a greased 13" x 9" pan.
• Bake for 15 to 18 minutes or until light golden.
• For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
• Stir in the butterscotch chips and pecans.
• Pour evenly over the crust.
• Bake for 30 minutes or until set and golden.
• Cool completely and then cut into bars.

GOOEY BUTTERSCOTCH BARS

Steps:

• In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until set., In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. , Cool completely. Cut into bars. Store in an airtight container.

EASY BROWN SUGAR WALNUT BARS

Steps:

• Cut into 2-inch bars; cool in pan. The recipe makes about 16 walnut bars.

BUTTERSCOTCH BLONDIE BARS WITH PEANUT-PRETZEL CARAMEL

Steps:

• For blondie:
• Preheat oven to 350°F. Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.
• Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on a wire rack.
• For peanut-pretzel caramel:
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside.
• Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.
• Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars. DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving.