CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
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.
CHOCOLATE BUTTERSCOTCH SQUARES
This recipe is so easy - just mix and bake.
Provided by Sandra
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch square pan with aluminum foil and grease generously.
- In a medium bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips and walnuts until well blended. Press mixture into very well greased 9 inch square pan.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Cool for 45 minutes, remove from pan, peel off foil and cut into 1-1/2 inch squares.
Nutrition Facts : Calories 361 calories, Carbohydrate 45.1 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 8.6 g, Sodium 121.9 mg, Sugar 38 g
CHOCOLATE BUTTERSCOTCH BARS
If you do not have (or cannot find) chocolate extract, vanilla extract can be substituted. One could even play with other flavored extracts for a new taste sensation :)
Provided by iewe7726
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 8
Steps:
- In a medium bowl, combine cookie crumbs, melted butter, and chocolate extract.
- Press into bottom of lightly greased 13x9 pan.
- Sprinkle with coconut, grated chocolate, and butterscotch chips. Pour the condensed milk over the top.
- Bake at 350 degrees on center rack for 15 minutes.
- Sprinkle the pecans over the top and continue baking for 5-10 minutes, or until the edges are lightly browned.
- Cool in pan on a wire rack before cutting into 24 bars.
Nutrition Facts : Calories 225.6, Fat 13.4, SaturatedFat 7.6, Cholesterol 10.9, Sodium 118.2, Carbohydrate 26.1, Fiber 1.9, Sugar 18.7, Protein 3.5
BUTTERSCOTCH BARS
I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE MARSHMALLOW CANDY SQUARES
Children of all ages will enjoy these tall squares of marshmallow and peanut packed candies.-Mrs. Kris Lehman, Jackson, Tennessee
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares.
Nutrition Facts :
WHITE CHOCOLATE BUTTERSCOTCH BARS
Chopped white chocolate and dry-roasted nuts boost the scrumptious factor on these already-luscious butterscotch bars.
Provided by My Food and Family
Categories Dairy
Time 1h33m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Chop 4 oz. chocolate. Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually beat in flour mixture. Stir in chopped chocolate and nuts. Press onto bottom of prepared pan.
- Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
- Use foil handles to remove dessert from pan before cutting into bars. Melt remaining chocolate as directed on package; drizzle over bars.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 14 g, Protein 2 g
CHOCOLATE, BUTTERSCOTCH AND COCONUT GRUTCH BARS
These decadent bars are full of so many layers of goodness they're bound to be a hit with your friends and family this holiday season.
Provided by CaliGirl Cooking
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit (325 degrees Fahrenheit if using a glass pan.)
- Melt butter in a 9-by-13 inch baking dish and sprinkle on graham cracker crumbs. Press down lightly to form a crust.
- Sprinkle, in layers, the coconut, nuts, butterscotch chips and chocolate chips.
- Drizzle condensed milk evenly over the top, trying your best to avoid getting any on the inside of the pan.
- Place in preheated oven and bake for 25-30 minutes.
- Cool completely before cutting into bars. You may want to refrigerate the bars once they have cooled slightly to speed the process along and prevent the bars from becoming too crumbly.
- Keep in a resealable container either at room temperature (if it's not too warm wherever you are) or in the refrigerator.
Nutrition Facts : Calories 321 kcal, ServingSize 1 serving
CHOCOLATE BUTTERSCOTCH OATMEAL SQUARES
Make and share this Chocolate Butterscotch Oatmeal Squares recipe from Food.com.
Provided by Just Call Me Martha
Categories Bar Cookie
Time 45m
Yield 30 squares, 30 serving(s)
Number Of Ingredients 11
Steps:
- Set aside 2 Tbsp of the butter for filling.
- Beat rest of butter and brown sugar with electric mixer.
- Beat in eggs and vanilla.
- Slowly add flour, baking soda and oats.
- Spread 2/3 of mixture into 9X13 baking pan.
- Melt reserved 2 Tbsp butter with sweetened condensed milk, butterscotch and chocolate chips.
- Stir over low heat until melted.
- Add 3/4 cup of nuts.
- Spread over top of oatmeal mixture.
- Sprinkle the other 1/3 of oatmeal mixture on top of chocolate-butterscotch mixture.
- Sprinkle remainder of nuts on top of oatmeal mixture.
- Bake at 350 for 25 minutes.
Nutrition Facts : Calories 340.4, Fat 15.3, SaturatedFat 8.2, Cholesterol 36.4, Sodium 164.2, Carbohydrate 47.1, Fiber 1.9, Sugar 32.1, Protein 5.6
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- Preheat oven to 350 degrees and line a 9x9 baking dish with non-stick foil (or spray with baking spray).
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- Preheat the oven to 350 degrees. Spray a 9 x 9, 8 x 10, or 9 x 13-inch baking dish with baking spray. (Or you can line with aluminum foil.)***Note: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.Mix together the flour, oats, brown sugar, baking powder, and salt.
- Sprinkle the mixture into the pan and pat lightly to pack it slightly.Bake until light golden brown on top and done in the middle, about 30 to 35 minutes, watching to make sure it doesn't burn.
- Remove from the oven and allow to cool for 15 minutes.Spoon the dulce de leche into a microwave safe bowl and nuke it for 45 seconds, just to slightly soften it.
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- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until mixture resembles damp sand. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
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- Preheat oven to 350F. Grease a 9x13 pan. If desired, cut a length of parchment paper to size - so that it fits the length of the pan and overhangs the sides by at least a few inches - and then grease the parchment.
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- Now, either add the brown sugar to the microwaved butter in the bowl or pull out your medium sized mixing bowl and whisk the butter and brown sugar together until smooth.
- One at a time, add the eggs, the vanilla, the salt, and the baking power and, using a large spoon, mix each one in until well combined.
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