Butterscotch Pear Fection Bars Food

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 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 PEAR-FECTION BARS

Steps:

• Preparation Time: Approximately 20 minutes Cook Time: Approximately 40 minutes Preparation: Heat oven to 350°F. Grease a 9x13-inch baking pan with non-stick cooking spray. Press cookie dough evenly into bottom of pan. Bake until firm to the touch and browned at the edges, about 15 minutes. Meanwhile, beat eggs until creamy. Beat in condensed milk and lime juice. In another bowl mix pears, peaches, pecans, coconut, brown sugar and butter, crumbling the sugar with your fingers. With a rubber spatula, spoon egg mixture onto cookie crust and spread almost to the edges. Sprinkle pear-peach mixture evenly over top. Bake until egg mixture is set, about 25 minutes. Cool on a wire rack for 15 minutes. Place butterscotch chips and cream in a medium, microwave-safe bowl. Microwave on high for 30 to 40 seconds; stir until smooth; pour over cookies. Let cookies cool to room temperature. Refrigerate until solid. Cut into 32 bars to serve. Nutritional Information Per Serving: Calories 210; Total fat 10g; Saturated fat 5g; Cholesterol 20mg; Sodium 80mg; Carbohydrate 28g; Fiber 1g; Protein 3g; Vitamin A 2%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 2%DV * Daily Value

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.

LOLA'S PECAN BUTTERSCOTCH BARS

Steps:

• Cream butter with brown sugar.
• Add egg and vanilla.
• Mix well, then gradually work in flour.
• Spread mixture in ungreased 9"x13" pan.
• Brush with 1 beaten egg or 1/4 cup egg beaters.
• Sprinkle with 1 cup brown sugar and 1 cup chopped pecans. I have also made with walnuts and macadamias, but prefer pecans.
• Bake at 350 degrees (or convection at 333 degrees) for 20-25 minutes, until well browned and set.

BUTTERSCOTCH PEARS

Steps:

• Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve 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.