CHOCOLATE RIBBON BARS
No one will be able to eat just one of Gail Wiese's yummy Chocolate Ribbon Bars, full of butterscotch, peanut butter and chocolate flavor. Unlike similar crispy cereal treats, these aren't sticky! "Over the years I've accumulated quite a few recipes from my co-workers, and this one is easy to prepare," writes Gail from her home in Athens, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 7
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. ,
Nutrition Facts : Calories 260 calories, Fat 15g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
BUTTERSCOTCH COOKIE BARS
These cookie bars are simply heavenly. Easy to make and delicious.
Provided by SERENDIPITYX637
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 35m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 32.1 g, Cholesterol 27.4 mg, Fat 10.9 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 6 g, Sodium 158.1 mg, Sugar 25.9 g
BUTTERSCOTCH BARS I
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
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
CHOCOLATE RIBBON BARS
I found this yummy, no-cook recipe in a Taste of Home magazine. I've been cooking for 25 years but I've never done a rice krispie recipe until I found this one. The reason? I don't like messing with all that stickiness but this recipe is for non-sticky bars! Tasty, crunchy and good chocolatey flavor. Reduced fat peanut butter is not recommended for this recipe.
Provided by Hey Jude
Categories Dessert
Time 25m
Yield 24 bars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266.7, Fat 15.5, SaturatedFat 8, Cholesterol 5.1, Sodium 147.4, Carbohydrate 31.6, Fiber 1.6, Sugar 21.8, Protein 4.2
RICH BUTTERSCOTCH BARS
From Jefferson, Wisconsin, Kathryn Roth notes, "My husband works second shift, so I spend a few nights a week baking just for fun. He takes half of my sweets to his co-workers, who frequently ask for these tasty bars."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a microwave, melt chips and butter; stir until smooth. Add cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13x9-in. baking pan., In a small bowl, beat cream cheese until smooth. Beat in milk, egg and vanilla. Stir in pecans. , Pour over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 167 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE RIBBON BARS RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 7
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 CHOCOLATE RIBBON BARS
This is a TOH recipe that I changed a bit and have made many times. Its got peanut butter, butterscotch chips and chocolate held together with rice Krispies, what else do you need?
Provided by Margie99
Categories Bar Cookie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, melt the butterscotch chips and peanut butter in the microwave, stir until smooth. Stir in the cereal until it is well coated. Put half of the mixture into a greased 9x13 pan.
- In another large bowl microwave the cholate chips and butter. When its melted stir in 2 T of the water. Add the powdered sugar slowly while blending. Add more water as needed to keep the mixture spreadable. Spread this over the cereal mixture.
- Refrigerate this for about 10 minutes or so until its hard enough to put the rest of the cereal on top.
- Spread the remaining cereal on top, sometimes I will have to microwave it for a few seconds to get it loose enough to spread again.
- Refrigerate for a while until they are firm enough to cut. Sometimes I skip this step and just eat them a little gooey. :-).
- You can cut into squares, wrap tightly then freeze. They keep well for a least a few weeks, mine have never lasted any longer.
Nutrition Facts : Calories 560.8, Fat 30.9, SaturatedFat 15.9, Cholesterol 10.2, Sodium 294.8, Carbohydrate 70.3, Fiber 3.1, Sugar 50.8, Protein 8.4
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