Bellas Butterscotch Fingers Recipes

BUTTERSCOTCH COOKIE BARS

Steps:

• Place butterscotch chips and butter into a glass bowl. Heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. Set aside to cool until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. Combine the flour, baking powder, and salt; stir into the batter until evenly mixed. Mix in the brown sugar, chocolate chips, walnuts, and raisins. Spread the batter evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. Cut into squares while warm.

BUTTERFINGER™ LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

BELLA'S BUTTERSCOTCH FINGERS

Steps:

• On waxed paper, combine flour, baking powder and salt.
• In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
• Shape dough into a 12" by 3 3/4" by 1" brick.
• Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
• Or place brick in freezer about 2 hours.
• Preheat oven to 350°.
• Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
• Bake cookies 12-14 minutes or until lightly browned around edges.
• Transfer cookies to wire rack to cool.

BUTTERSCOTCH BLISS

Steps:

• In a cocktail shaker with ice add Irish Cream, butterscotch liqueur, anise liqueur, schnapps and half-and-half. Zest lemon over shaker. Shake and set aside. Sugar the rim of a martini glass by dipping glass into a saucer of water, followed by a saucer of raw sugar. Strain drink into glass. Garnish with a pinch of cinnamon.

TAN FINGERS

Steps:

• Line the bottom and sides of a 9x13x 2 inch pan with buttered parchment or foil.
• Set a rack in the lowest level of the oven and preheat to 350 degrees.
• For the dough, beat the butter, sugar and salt with an electric mixer that has a paddle attachment, on medium speed, until soft and light, about 2-3 minutes.
• Beat in the vanilla and then on lowest speed add the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth.
• Scrape 3/4 of the dough into the prepared pan.
• Use the palm of your hands to press the dough down evenly, without compressing it any more than necessary.
• Chill the dough lined pan, and reserve the remaining dough at room temperature.
• For the filling, bring the butter, corn syrup, and sweetened condensed milk to a simmer in a medium saucepan, stirring occasionally.
• Allow the mixture to boil gently until it starts to thicken and becomes a very light caramel color.
• Pour the filling into a stainless steel bowl and let it cool for 5 minutes.
• Remove the dough lined pan from refrigerator and scrape the filling onto the dough, spreading it out evenly to cover the dough.
• Use the remaining dough to make a crumbly topping. Using your fingertips separate the dough into medium crumbs and evenly scatter them on the caramel filling.
• Bake until the filling is a deep caramel color and the dough amd crumb topping are baked through, about 30 minutes.
• Cool for about 10 minutes in the pan on a wire rack, then lift the slab of baked dough out of pan to a cutting board, before it has cooled completely.
• Cut the slab into 24, 2 inch squares, store at room temperature, and serve within a couple of days.

BUTTERSCOTCH BARS I

Steps:

• In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.
• In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze. Combine the remainder with the dry mixture and mix well.
• Spread batter into one 8 inch square buttered baking pan. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator.