Chewy Butterscotch Walnut Bars Food

CHEWY BUTTERSCOTCH BARS

Steps:

• Cream brown sugar, melted butter, and maple flavoring in a mixing bowl. Beat in the eggs. Stir in dry ingredients and nuts.
• Pour batter into a greased 9" square pan.
• Bake at 350° for about 30 minutes or till toothpick comes out clean. Cool on a wire rack, then cut into bars.

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.

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 PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
• Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
• Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

OATMEAL BUTTERSCOTCH WALNUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10 inch by 15 inch by 1 inch jelly roll pan or line it with parchment (I line mine with parchment because my old pan is in bad shape).
• Measure and stir together flour, baking soda, cinnamon and salt in a small bowl.
• Cream butter with electric mixer until creamy, then add brown sugar, white sugar, eggs and vanilla extract and beat until very light and creamy.
• Blend in flour mixture. If using electric mixer, be careful not to overbeat.
• Stir in nuts, then oatmeal, and finally butterscotch chips. Stir just enough to mix together.
• Spread dough in pan. Bake at 375 degrees for 18-20 minutes or until light brown. Cool in pan, then cut into bars.

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.

CHEWY BUTTERSCOTCH-RAISIN BARS

Steps:

• Heat oven to 350 F degrees.
• Combine flour, baking powder and salt.
• Set aside.
• Beat together butter and brown sugar until light and fluffy.
• Beat in eggs one at a time.
• Add flour mixture and beat until smooth.
• Beat in melted butterscotch chips and vanilla.
• Stir in raisins.
• Spread mixture into a greased 9-inch square pan.
• Bake for 22 to 25 minutes or until golden brown and center is set.
• (Sides rise higher than center.) Cool completely; cut into bars.
• Drizzle melted chocolate chips over bars.

CHEWY BUTTERSCOTCH CASHEW BARS

Steps:

• CRUST: PREHEAT oven to 350F (180C).
• Grease a 13" X 9" cake pan.
• Combine all ingredients for crust, mixing until crumbly.
• Press firmly into prepared pan.
• Bake in centre of 350F oven for 15-18 minutes, or until light golden.
• TOPPING: Beat eggs, sugar, corn syrup and melted butter until blended.
• Stir in butterscotch chips and cashews.
• Pour evenly over crust.
• Bake for 30-35 minutes longer, or until set and golden.
• Cool completely in pan on rack then cut into bars.
• TIP: Chill for easy cutting.
• Store in refrigerator.
• Excellent for freezing.

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

BUTTERSCOTCH ALMOND BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour and baking powder.
• Melt butter and pour into mixing bowl. Blend in the sugar, then beat in the eggs and vanilla.
• Stir in the flour and baking powder.
• Spread in a greased 13 x 9 inch pan. Bake at 350 degrees for 20 minutes, then cool.
• For the topping melt the butter, add the remaining ingredients (except the almonds and chocolate) and boil for 4 minutes, stirring constantly.
• Take off the heat and stir in the almonds.
• Pour over the baked base.
• Melt the chocolate and drizzle over. Let cool completely.