Butterscotch Bar Cookies Recipes

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.

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.

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 COOKIE BARS

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, cream together the butter and sugar.
• Add the vanilla and eggs. Mix well.
• Add the flour, baking powder and salt.
• Mix well.
• Fold in the butterscotch chips.
• Spread the batter in a well-greased 9x13 pan.
• Bake for 30-35 minutes or until the bars are set in the middle.
• Cut while the bars are still warm.
• Store any leftovers in an airtight container.

GOOEY BUTTERSCOTCH BARS

Steps:

• In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until set., In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. , Cool completely. Cut into bars. Store in an airtight container.

BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap.
• Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture.
• Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.

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.