Nutella Butterscotch 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.

NUTELLA BUTTERSCOTCH BARS

Steps:

• ---For Nutella Butterscotch Bars---.
• Preheat oven to 400°F.
• Using a rolling pan on a floured surface, roll the puff pastry to 1/8 inch thickness.
• Prick the dough several times with a fork, covering the surface of the pastry.
• Place the dough on a foil-lined cookie sheet& freeze for 15 minutes.
• Then, bake for 10 minutes, until dough is golden brown in color.
• Set aside to cool.
• ---Butterscotch Brittle----.
• Line another baking sheet with greased aluminum foil.
• In a 2 quart, heavy bottom saucepan, stir together the sugar, water and butter over medium heat until sugar is dissolved.
• Cover tightly with a lid and boil for 2 minutes.
• Increase the heat to high and cook until sugar mixture turns a deep golden color.
• Slowly stir in the baking soda and pour mixture onto the baking sheet.
• Allow the butterscotch mixture to cool completely, then break into 1 inch or smaller squares.
• In a medium bowl, stir Nutella, eggs, flour& mini chocolate chips.
• Stir in 1 up of the butterscotch brittle pieces (the remaining brittle are for snackin!).
• Spread the mixture onto the puff pastry leaving a 1 inch border.
• Turn the oven down to 350°F and bake the bars for 15 to 20 minutes.
• When the bars are done, the top will crack slightly and the center will have a creamy texture.
• Allow the bars to completely cool and cut with pizza wheel or sharp knife.

BUTTERSCOTCH NUT BARS

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine all the ingredients, mixing until crumbly.
• Press firmly into a greased 13" x 9" pan.
• Bake for 15 to 18 minutes or until light golden.
• For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
• Stir in the butterscotch chips and pecans.
• Pour evenly over the crust.
• Bake for 30 minutes or until set and golden.
• Cool completely and then cut into bars.

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 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.

RICH BUTTERSCOTCH BARS

Steps:

• Set oven to 325°F.
• Grease a 13x9-in baking pan.
• In a microwave-safe dish, heat the butterscotch chips and butter until melted about 1-1/2-2 mins, stirring occasionally, until smooth.
• Add the cracker crumbs to the melted butter and melted butterscotch chips; set aside 2/3 cup.
• Press the remaining crumb mixture into greased prepared pan.
• In a small bowl, beat cream cheese until smooth.
• Add the sweetened milk, egg and vanilla; mix well.
• Stir in pecans.
• Pour over the crust.
• Sprinkle with the reserved crumb mixture.
• Bake for 30-35 mins, or until bars tests for done.
• Cool, cut in bars.
• Store in the refrigerator.