Butterscotch Apple Squares Recipes

APPLE BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
• Grease 13x9-inch pan with shortening; lightly flour. In large bowl, stir together brown sugar, melted butter, eggs and vanilla. Stir in flour, baking powder and salt until blended. Stir in apples and toasted pecans. Spread in even layer in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

APPLE-BUTTERSCOTCH BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside.
• Whisk the flour, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top.
• Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces.

APPLE BUTTERSCOTCH BARS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
• Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
• Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
• Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.

APPLE BUTTERSCOTCH BARS

Steps:

• Combine sugar, oil, eggs and vanilla in large bowl.
• Mix in flour, baking powder, soda, salt and cinnamon and mix well. Stir in apples and nuts.
• Spread in a lightly greased 13"x9" pan; sprinkle with butterscotch chips.
• Bake at 350 degrees 40-45 minutes.
• Makes about 3 dozen depending upon how big you cut them.

APPLE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
• In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
• Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

BUTTERSCOTCH APPLE PEAR SQUARES

Steps:

• Preheat oven 350°F.
• Peel, core and dice up the apple and pear. Place in a fryin pan on med high heat, add in 1 tbsp brown sugar, cinnamon, and 1 tbsp butter. Once the apple/pears goes soft, turn down the stove to medium heat and simmer for 10 minutes. Add in nuts.
• Meanwhile in a bowl, blend flour, baking soda, and salt. Cut in butter with pastry blender until mixture resembles course crumbs. Stir in brown sugar and oats. Do not over mix. Mixture should stay crumbly.
• Press half of crumb mixture over bottom of a 8x8-inch pan to form bottom crust.
• Turn off the stove and stir in the butterscotch chips to the apple/pear filling. Gently spread apple/pear filling over bottom crust. Sprinkle remaining oat mixture over apple/pear filling. Lightly pat with palm of hand to even out.
• Bake for 25 minutes at 350F or until crust is golden brown. Cool completely and cut into squares.

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

BUTTERSCOTCH SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
• With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
• Bake the crust 15 to 20 minutes until golden brown.
• Cool the crust in the dish on a wire rack.
• While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
• In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
• With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
• Reserve the remaining whipped cream for the topping.
• In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
• Spread the pudding over the cream cheese layer.
• Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
• Refrigerate until firm, about 4 hours.