BUTTERSCOTCH PEANUT BARS
Steps:
- Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, 3-5 minutes or until smooth. Cool 5 minutes.
- Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch square pan. Cover; refrigerate 30 minutes or until set.
- Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted. Drizzle over bars. Cover; refrigerate until chocolate is set .
- Cut into bars. Store covered in refrigerator.
Nutrition Facts : Calories 100 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 60 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
BUTTERSCOTCH PEANUT BARS
This sweet, chewy cookie bar has a butter cookie base topped with butterscotch and roasted peanuts.
Provided by Wendy Sondov
Categories Dessert
Time 52m
Number Of Ingredients 9
Steps:
- Line a 9" x 13" baking pan with parchment or non-stick aluminum foil. Preheat oven to 350° F.
- In a medium mixing bowl, stir together melted butter and brown sugar.
- Add flour and salt and mix well.
- Press the dough evenly onto the bottom of the pan.
- Bake at 350° for 10 minutes.
- Remove from the oven, and sprinkle with peanuts. Press the peanuts gently onto the crust.
- In a large saucepan, add the chips, corn syrup, butter and water.
- Cook over medium heat, stirring continually, just until chips and butter are completely melted.
- Pour the topping over the prepared crust and gently spread the topping with a spatula. Don't worry about covering every tiny spot, as the topping will fill in while baking.
- Bake for 11-12 minutes or until topping is bubbly around the edges. Remove from the oven.
- Cool completely in the pan.
- Remove from the pan onto a cutting board. Cut into bars.
- Store at room temperature in an airtight container for up to one week.
Nutrition Facts : Carbohydrate 17 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 129 mg, Fiber 2 g, Sugar 12 g, Calories 196 kcal, UnsaturatedFat 8 g, ServingSize 1 serving
BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERSCOTCH BARS
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
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
BUTTERSCOTCH PEANUT BARS
Easy-to-make bars from Margery Richmond in Fort Collins, Colorado are perfect family reunion fare! They hold up in hot weather, stack well and are easy to pick up and eat. With lots of peanuts and butterscotch flavor plus a rich, buttery crust, "Boy, are they good," says Margery.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
Nutrition Facts :
BUTTERSCOTCH SALTED PEANUT BARS
This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a 15 x 10-inch baking sheet with parchment paper.
- Combine all crust ingredients, and press into bottom of the pan.
- Bake for 10-12 minutes (do not over bake).
- Remove from oven then sprinkle the peanuts evenly over crust.
- In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
- Pour the hot mixture over the nuts, and return to oven.
- Bake for 15 minutes or until until golden.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1
BUTTERSCOTCH PEANUT SQUARES
These bars, which our family refers to as peanut butter brownies, are delicious! They slice and pack easily making them ideal for road trips and bake sales. I always double the recipe because a single batch is never enough! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER BUTTERSCOTCH BARS (NO BAKE)
Make and share this Peanut Butter Butterscotch Bars (No Bake) recipe from Food.com.
Provided by Mirj2338
Categories Bar Cookie
Time 20m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Butter a 9" X 13" baking pan.
- Combine eggs, sugars, and butter in a large, heavy saucepan.
- Bring to a boil and cook over low for about 2 minutes, stirring constantly.
- Remove from heat and add the Graham crumbs, marshmallows and coconut.
- Spread mixture on bottom of prepared pan.
- Melt butterscotch chips and peanut butter together.
- Spread over the top of the bars.
- Chill for at least 6 hours before cutting into squares.
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