Peanut Butter Butterscotch Bars Food

PEANUT BUTTER BUTTERSCOTCH BARS (NO BAKE)

Steps:

• Butter a 9" X 13" baking pan.
• Combine eggs, sugars, and butter in a large, heavy saucepan.
• Bring to a boil and cook over low for about 2 minutes, stirring constantly.
• Remove from heat and add the Graham crumbs, marshmallows and coconut.
• Spread mixture on bottom of prepared pan.
• Melt butterscotch chips and peanut butter together.
• Spread over the top of the bars.
• Chill for at least 6 hours before cutting into squares.

BUTTERSCOTCH PEANUT BUTTER BARS/SQUARES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream brown sugar and melted butter.
• Add vanilla and eggs 1 at a time.
• In a separate bowl, sift flour, powder, and salt.
• Add dry mixture into wet mixture.
• Spread into a greased glass baking dish (9x9 or 11x7).
• Cook in oven until golden, 15-18 minutes.
• In a microwave safe bowl, heat peanut butter and cream on low heat.
• Stir until smooth, and spread over baked bars.
• Cool slightly and cut into bars.

PEANUT BUTTER INCREDIBLES

Steps:

• Grease a 13-by-9-inch baking dish with butter.
• Melt the butter in a medium saucepan over low heat. Stir in the peanut butter until smooth. Add the sugar, then the graham cracker crumbs, and stir well to blend. Press the mixture over the bottom of the prepared baking dish.
• Melt the butterscotch chips and chocolate chips in separate bowls in the microwave on high in 30-second increments, stirring each time, until the mixtures are melted and smooth, about 2 1/2 minutes total. Pour the melted chocolate over the crust and spread evenly. Dollop the melted butterscotch evenly over the chocolate and drag a butter knife or skewer through it to make a marbled effect. Refrigerate until the topping has set, 20 minutes. Slice into bars and store at room temperature.

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.

CRISPY BUTTERSCOTCH, PEANUT, CHOCOLATE BARS

Steps:

• 1. Melt butterscotch chips and peanut butter in sauce pan over low heat. Be careful not to scorch.
• 2. Put rice cereal in a large bowl.
• 3. Scoop melted butterscotch mixture onto cereal and stir to combine. Try not to break the cereal up too much.
• 4. Press half of the cereal mixture into a lightly buttered 9x13 glass pan. And chill.
• 5. Melt Chocolate chips. butter and powdered sugar over low heat, again being careful of scorching. I added a little bit of oil because mine seemed to be getting really dry.
• 6. Put the chocolate mixture on top of the chilled cereal in pan. Spread as well as you can. A butter knife dipped in hot water helps with the spreading.
• 7. Put the rest of the cereal on top of the chocolate and press down. I found a wet spatula worked great!
• 8. Chill for 1 1/2 hours and cut. You can sample now but they will be really crumbly!
• 9. Chill at least 4 hours for a good set on the bars...enjoy! (try to eat only one!)

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

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.

PEANUT BUTTER, CHOCOLATE & BUTTERSCOTCH CHIPS SQUARES COOKIE

Steps:

• Melt butter in 9 X 13 pan & tilt to spread evenly.
• Sprinkle graham cracker crumbs on top of butter.
• Next,sprinkle peanut butter chips.
• Next, sprinkle chocolate chips.
• Next, sprinkle butterscotch chips.
• Next, sprinkle pecans.
• Than pour the condensed milk on top.
• Bake at 350 for 20 - 30 minutes.
• Cut into any size squares as you'd like.

BUTTERSCOTCH PEANUT BARS

Steps:

• Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.

BUTTERSCOTCH SALTED PEANUT BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 15 x 10-inch baking sheet with parchment paper.
• Combine all crust ingredients, and press into bottom of the pan.
• Bake for 10-12 minutes (do not over bake).
• Remove from oven then sprinkle the peanuts evenly over crust.
• In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
• Pour the hot mixture over the nuts, and return to oven.
• Bake for 15 minutes or until until golden.
• Cool completely before cutting into bars.