Light Butterscotch Bars Food

BUTTERSCOTCH BLONDIES

Steps:

• Preheat oven to 350 degrees F.
• Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth.
• Add egg and vanilla and mix well.
• Add flour and baking powder and stir until combined.
• Fold in butterscotch chips (keep a small handful to sprinkle on top).
• Spread into a greased square (8 or 9 inch) baking pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
• Allow to cool for at least 20 minutes before cutting into bars.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°.
• Cream sugars and margarine at medium speed until well-blended (about 4 minutes.) Add egg whites and vanilla; beat well.
• Lightly spoon flour into measuring cups; level with a knife.
• Combine flour, baking powder and salt; stir well with a whisk.
• Add flour mixture to butter mixture; beat at low speed just until blended.
• Spread batter evenly in an 8" square pan that has been sprayed with cooking spray.
• Sprinkle evenly with butterscotch morsels.
• Bake at 350° for 28-30 minutes or until a wooden pick inserted in the center comes out clean.
• Cool and cut 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.

LIGHT BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°.
• Beat sugars and butter with a mixer at medium speed until well-blended (about 4.
• minutes).
• Add egg whites and vanilla; beat well.
• Lightly spoon flour into dry.
• measuring cups, and level with a knife.
• Combine flour, baking powder, and salt; stir.
• well with a whisk.
• Add flour mixture to sugar mixture; beat at low speed just until blended.
• Stir in morsels.
• Spread batter evenly into an 8-inch square baking pan coated with cooking spray.
• Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack.

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.

FUDGY BUTTERSCOTCH BARS

Steps:

• Preheat oven to 180 degrees celcius.
• Grease pan.
• In a saucepan, melt chocolate chips with the 2 tablespoons of margarine and condensed milk.
• Stir constantly and set aside when mixture is well blended and looks smooth.
• In another saucepan, melt 1 cup of margarine over low heat.
• Remove from heat and add brown sugar and eggs.
• Blend well.
• Add the rest of the ingredients (flour, coconut, vanilla, salt, etc) and mix well.
• Spread half of this batter into the pan then layer the chocolate mixture by tablespoonfuls over the batter.
• Now spread the remaining batter over this chocolate layer.
• With the tip of a knife, swirl slightly to create a marble appearance.
• Bake for 30- 35 minutes or until slight golden brown and center comes out clean when a toothpick is inserted.
• Cool for at least 45 minutes.
• 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.

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.