Butterscotch Krispy Goody Bars Food

THE BEST BUTTERSCOTCH SQUARES (NO BAKE BUTTERSCOTCH BARS)

Steps:

• Line a 8x8 baking pan.
• In a saucepan over medium heat combine butter, peanut butter and butterscotch chips stirring frequently. Alternatively combine in a bowl and microwave in 30 second increments, reducing to 15 second increments until melted and combined stirring between.
• Allow to cool 5 minutes.
• Fold in miniature marshmallows and pour into lined pan.
• Refrigerate 1+ hours before cutting into squares and serving.

BUTTERSCOTCH KRISPY GOODY BARS

Steps:

• 1. Mix cookie base ingredients together and press firmly into a 9 x 13-inch pan. Bake at 350 degree oven for 10 to 15 minutes or until lightly browned. Remove from the oven.
• 2. Immediately cover cookie crust with mini-marshmallows and then return to the oven. Bake until the marshmallows are puffy and lightly browned. Remove from oven and cool completely.
• 3. Mix in a saucepan the butter, white Karo syrup, butterscotch chips, and peanut butter. Heat on medium heat, stirring until mixture is smooth. Remove from heat and add vanilla. Stir. Add Rice Krispies and nuts. Stir until well blended.
• 4. Spread butterscotch mixture onto marshmallow evenly. Let cool completely and cut into small squares. Serve and enjoy! Cut into mini squares for just a bite type of serving.
• 5. Variations: Use semi-sweet or milk chocolate chips instead of the butterscotch chips. If you really like chocolate, use chocolate Cocoa Krispies instead of the Rice Krispies. Use either smooth or crunchy peanut butter. I used a mix of almonds and peanuts and it is delicious! Salted mix nuts can be used.

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

MOMMA PAT'S GOODIE BARS

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and set aside.
• Stir together the graham cracker crumbs, melted butter and salt in a medium bowl until thoroughly combined. Press the crust mixture into the bottom of the prepared pan in an even layer.
• Sprinkle the dark chocolate chips, butterscotch chips, white chocolate chips, pecans and coconut over the crust. Pour the condensed milk evenly over the top, and spread with a spatula to make sure everything is even.
• Bake until the edges are golden brown and the middle is set, 25 to 30 minutes. Let cool completely before slicing.

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
• In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
• Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.

CHOCOLATE, BUTTERSCOTCH, PB RICE KRISPIES TREATS

Steps:

• Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
• Take mixture off the burner, and mix with Rice Krispies cereal.
• Spread mixture in 13 x 9 inch pan.
• Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
• Spread melted chips over Rice Krispie mixture.
• Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
• Cut into 2x2-inch squares. Enjoy!

PEANUT BUTTER CRISPY BROWNIES

Steps:

• Heat oven to 350. Make brownies as directed for a 9 x 13-inch pan. Cool completely.
• Melt butterscotch chips and peanut butter in a 1-quart saucepan or in a glass bowl in microwave (1 1/2 minutes on high) stirring frequently.
• Stir cereal into peanut putter butterscotch mixture.
• Pour cereal mixture over brownies. Spread evenly.
• Refrigerate about 30 minutes or until set before cutting.

BUTTERSCOTCH BARS

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.

BUTTERSCOTCH RICE KRISPIES TREATS

Steps:

• Before you start, lightly grease a 12 x 18 inch sheetcake pan and spatula, this will keep the marshmallows from sticking.
• Set a medium or large sized pot on the stove, and turn the stove on to medium - high.
• Add butter to the pot.
• Let the butter melt a little bit, just enough to cover the bottom of the pan so the marshmallows don't stick.
• Add marshmallows to the pot.
• Stir butter and marshmallows together in the pot with the spatula for about 3 minutes, you want to keep stirring constantly to make sure the mixture melts evenly and throughout.
• Add the butterscotch morsels and stir again for about another 2 minutes, or until the butter and marshmallows turn into a fluffy "goo", and the butterscotch is mixed evenly throughout.
• (These last few steps you will want to do very quickly, before the marshmallow mixture cools).
• Turn off the stove and mix the rice krispies into the marshmallow mixture.
• Add the mixture into the pan, and spread out evenly with the spatula.
• Let cool for about 20 minutes.
• Once cooled, with a knife, slice the rice krispie into small rectangles, about 2 x 3in, and ENJOY!
• For leftovers, keep the treats in the pan and cover the pan with saran wrap or foil.

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.