Butterscotch Chocolate Ribbon Bars Recipes

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
• In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
• Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
• Chill before cutting.

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

CHOCOLATE BUTTERSCOTCH BARS

Steps:

• In a medium bowl, combine cookie crumbs, melted butter, and chocolate extract.
• Press into bottom of lightly greased 13x9 pan.
• Sprinkle with coconut, grated chocolate, and butterscotch chips. Pour the condensed milk over the top.
• Bake at 350 degrees on center rack for 15 minutes.
• Sprinkle the pecans over the top and continue baking for 5-10 minutes, or until the edges are lightly browned.
• Cool in pan on a wire rack before cutting into 24 bars.

FANTASTIC FUDGY BUTTERSCOTCH BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13x9-inch baking pan.
• In a medium saucepan (can make in the microwave also), combine the chocolate chips, 2 Tbsp butter and sweetened condensed milk; cook over low heat until chocolate is melted, and the mixture is smooth (stirring constantly); set aside.
• In a large saucepan, melt 1 cup butter over low heat; remove from heat.
• Add in the brown sugar and eggs; whisk/blend well.
• Add in all the remaining ingredients (not the melted chocolate mixture) mix well.
• Spread half of the batter into the greased pan, just spread with hands, as the batter is a bit thick.
• Drizzle/pour the chocolate mixture over the batter in the pan; carefully spread to cover.
• Drop the remaining batter by tablespoonfuls over the chocolate mixture (it does not have to cover completely).
• With a tip of a knife, swirl slightly to marble the mixture.
• Bake for 25-30 minutes, or until light and golden brown, and the center is set (don't overbake!).
• Cool 1 hour until completey cooled.
• Cut into bars-- delicious!

CHOCOLATE RIBBON BARS RECIPE - (4.4/5)

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside. In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth. Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. Yield: 2 dozen.

BUTTERSCOTCH BARS

Steps:

• 1. Preheat oven to 350. Grease and flour a 9x9 baking pan. Cream the sugar, eggs, and vanilla in a medium bowl until smooth. Add the cooled butter and mix until well blended. Measure the flour, salt and baking powder and sift directly into the batter. Gently mix the batter until well combined and no traces of flour remain. Stir in the butterscotch and chocolate chips. Spread batter into prepared baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with crumbs. Cool for 1 hour. Cut into 12 or 16 squares.

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.