CHOCO-CHEWY SCOTCH BARS RECIPE - (4.6/5)
Provided by rmulleni
Number Of Ingredients 11
Steps:
- 1 Preheat oven to 350°. 2 In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally. 3 Set aside. 4 In another saucepan, melt 1 cup of butter. 5 Remove from heat and beat in brown sugar and eggs. 6 Stir in all remaining ingredients. 7 Spread half of mixture in an ungreased 15x10 jellyroll pan. 8 Drizzle chocolate mixture over dough in pan, and spread evenly. 9 Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble. 10 Bake 35 minutes or until golden brown. 11 Cool and cut into bars.
CHOCOLATE-CHEWY SCOTCH BARS
This recipe is from the 1973 Pillsbury Family Cookbook. Even though I've had this cookbook since the 70's, this is the first time I've made this recipe. Chocolatey, chewy, buttery, and sweet enough to make your teeth revolve - if that sounds like something you'd like, then these are for you. Oh, and easy, too!
Provided by KeyWee
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally.
- Set aside.
- In another saucepan, melt 1 cup of butter.
- Remove from heat and beat in brown sugar and eggs.
- Stir in all remaining ingredients.
- Spread half of mixture in an ungreased 15x10 jellyroll pan.
- Drizzle chocolate mixture over dough in pan, and spread evenly.
- Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble.
- Bake 35 minutes or until golden brown.
- Cool and cut into bars.
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.
CHOCO CHEWY SCOTCH BARS
Provided by Food Network
Yield 48 servings
Number Of Ingredients 10
Steps:
- In a microwavable bowl or double broiler, melt together chocolate chips, sweetened condensed milk and two tablespoons butter. Set aside.
- To make dough, in a two-quart saucepan over medium heat combine melted butter and brown sugar. Mix until brown sugar is dissolved and remove from heat. Add to saucepan flour, salt, vanilla, chopped nuts, flaked coconut and eggs. Mix well. Spread half of dough mixture in a 15 x 10-inch jelly roll pan greased with non-stick spray. Drizzle melted chocolate mixture over dough in pan. Dot top of chocolate mixture with remaining dough.
- Bake at 350 F for 30-40 minutes or until golden brown and set in the middle. Cool well on a wire rack for one or two hours. Cut into 48 bars. Store tightly covered.
CHEWY BUTTERSCOTCH-WALNUT BARS
A graham cracker crust is topped with a filling of butterscotch pudding mix, crunchy walnuts and chopped chocolate then baked into chewy bar cookies.
Provided by My Food and Family
Categories Dairy
Time 53m
Yield 18 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
NO BAKE BARS
Chewy, crispy peanut butter bars are spread with chocolate and butterscotch for a new family favorite treat.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
- Pour into greased 13x9-inch pan and pat into place.
- Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
- Cool at least 45 minutes, or until firm. Cut into bars.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Fat 9.6 g, Fiber 1.1 g, Protein 13.5 g, SaturatedFat 4.2 g, Sodium 126.1 mg, Sugar 21.9 g
CHEWY CHIP BARS
"These sweet granola bars are chock-full of butterscotch and chocolate chips," reports Eileen Sears of Eagle, Wisconsin. "The bars freeze well, so they make a quick snack or dessert that's easily portable and handy."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Stir in chips. , Press into a greased 13-in. x 9-in. baking pan. Bake at 325° for 18-22 minutes or until golden brown. Cool on a wire rack for 10 minutes; cut into bars. Cool completely in the pan.
Nutrition Facts : Calories 160 calories, Fat 7g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 76mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY SCOTCH BARS
A variation of a Pillsbury recipe I've seen on 'Zaar. This one is adapted from Southern Living November '98 and results in a sweet, fudgy chewy brownie-like bar. I reduced the sugar a bit and added the coffee. I inadvertently doubled the chocolate chips so I am posting it that way. The original called for 15x10 jelly roll pan but I used a 13x9 and increased baking time by a few minutes- the result is a thicker bar but feel free to bake it in the larger pan- just reduce the baking time by 5-8 minutes.
Provided by nadia murray
Categories Bar Cookie
Time 1h5m
Yield 24-30 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Microwave first 4 ingredients in microwave safe bowl at HIGH 1 1/2 minutes or until butter and chocolate melt- stirring twice- mixture will be smooth and thick.
- Stir together 1 cup melted butter and brown sugar, add eggs and vanilla until well blended; stir in chocolate mixture, flour and salt until smooth and stir in pecans.
- Pour into greased 13x9-inch pan and bake at 350°F for 35-40 minutes until toothpick inserted near center comes out clean--do not overbake.
- Cool on wire rack before cutting into bars; serve with ice cream if desired.
- Store well wrapped at room temperature or chilled for a couple of days or freeze for longer storage.
NO BAKE SCOTCHEROOS RECIPE
With a chewy peanut butter Rice Krispie base and chocolate butterscotch topping, you can't go wrong!
Yield 24
Number Of Ingredients 6
Steps:
- Place Rice Krispies cereal into a large mixing bowl; set aside.
- Combine sugar and corn syrup in a saucepan over medium heat. Stir frequently until sugar dissolves and mixture begins to boil.
- Remove from heat as soon as it starts to boil and mix in peanut butter until well combined.
- Pour peanut butter mixture over cereal and gently stir until well coated.
- Press cereal mixture into a 9 x 13 inch pan sprayed with cooking spray or lined with parchment or waxed paper; set aside.
- Combine chocolate and butterscotch chips together in a microwave-safe bowl.
- Microwave for 2 minutes then stir until smooth.
- Spread in an even layer over cereal mixture.
- Let cool until firm.
- Cut into bars and serve.
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 SCOTCHEROO BARS
A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.
Provided by Debbie
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 6
Steps:
- Butter a 9x13 inch baking pan.
- In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
- In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 18 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 59.8 mg, Sugar 10.9 g
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