Butterscotch Cashew Bars Recipes

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BUTTERSCOTCH BARS



Butterscotch Bars image

Enjoy the wonderful butterscotch flavor and satisfying crunch of pecans in these Butterscotch Bars, cleverly made with Duncan Hines French Vanilla Cake Mix. It's easy, tasty and fun to share.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h

Yield 20

Number Of Ingredients 7

1 package Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
2 large eggs
1 cup butter or margarine, melted
¾ cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 (12 ounce) package butterscotch chips
1 ½ cups chopped pecans

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.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.5 g, Cholesterol 43 mg, Fat 22.5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 30.6 g

CHEWY BUTTERSCOTCH CASHEW BARS



Chewy Butterscotch Cashew Bars image

Many requests for the recipe came after making these for hubby's office for Xmas. There are other similiar recipes on Zaar but none are exactly made like these are. Hubby and I could not stop eating the second batch I made until they were all gone. This is from Homemade Favorites 2004, Robin Hood pamphlet.

Provided by Cher Jewhurst

Categories     Bar Cookie

Time 1h13m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

2 cups Robin Hood all-purpose flour or 2 cups whole wheat flour
1/2 cup granulated sugar
3/4 cup butter, softened
4 eggs
1 cup granulated sugar
1 cup corn syrup
1/4 cup butter, melted
1 (300 g) package butterscotch chips
1 1/3 cups halved cashews

Steps:

  • CRUST: PREHEAT oven to 350F (180C).
  • Grease a 13" X 9" cake pan.
  • Combine all ingredients for crust, mixing until crumbly.
  • Press firmly into prepared pan.
  • Bake in centre of 350F oven for 15-18 minutes, or until light golden.
  • TOPPING: Beat eggs, sugar, corn syrup and melted butter until blended.
  • Stir in butterscotch chips and cashews.
  • Pour evenly over crust.
  • Bake for 30-35 minutes longer, or until set and golden.
  • Cool completely in pan on rack then cut into bars.
  • TIP: Chill for easy cutting.
  • Store in refrigerator.
  • Excellent for freezing.

BUTTERSCOTCH AND CASHEW BARS



Butterscotch and Cashew Bars image

The original of this slightly tweaked recipe was found in the Betty Crocker Special Edition Fall Baking, 2004. Preparation time does not include the hour needed to cool the baked bars.

Provided by Sydney Mike

Categories     Bar Cookie

Time 30m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 9

1 cup brown sugar, packed
1/2 cup unsalted butter
1 cup butterscotch chips, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup cashews, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
  • Stir in flour & baking powder until well mixed.
  • Stir in cashews, then spread in an ungreased 13"x9" baking pan.
  • Bake 22 to 25 minutes or until set & edges are dry.
  • Cool completely on a wire rack, about 1 hour, before cutting into bars.

Nutrition Facts : Calories 174.6, Fat 9, SaturatedFat 4.8, Cholesterol 27.8, Sodium 116.5, Carbohydrate 21.6, Fiber 0.4, Sugar 13.9, Protein 2.4

BUTTERSCOTCH CASHEW BARS



Butterscotch Cashew Bars image

I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 10

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt
TOPPING:
1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERSCOTCH BARS I



Butterscotch Bars I image

No-bake brownie-like bars with the richness of butterscotch.

Provided by Nan

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 30

Number Of Ingredients 7

3 cups zwieback cracker crumbs
2 cups miniature marshmallows
1 cup chopped pecans
⅔ cup packed brown sugar
1 cup evaporated milk
2 cups butterscotch chips
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 20.2 g, Cholesterol 2.4 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 74.4 mg, Sugar 15 g

BUTTERSCOTCH BARS



Butterscotch Bars image

I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 1-1/2 dozen.

Number Of Ingredients 16

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1 package (10 ounces) butterscotch chips
1 cup chopped pecans
FILLING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

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