Choco Chewy Scotch Bars Recipe 46

CHOCO-CHEWY SCOTCH BARS RECIPE - (4.6/5)

Steps:

• 1 Preheat oven to 350°. 2 In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally. 3 Set aside. 4 In another saucepan, melt 1 cup of butter. 5 Remove from heat and beat in brown sugar and eggs. 6 Stir in all remaining ingredients. 7 Spread half of mixture in an ungreased 15x10 jellyroll pan. 8 Drizzle chocolate mixture over dough in pan, and spread evenly. 9 Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble. 10 Bake 35 minutes or until golden brown. 11 Cool and cut into bars.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

CHOCOLATE SCOTCHEROO BARS

Steps:

• Butter a 9x13 inch baking pan.
• In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
• In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

CHOCOLATE-CHEWY SCOTCH BARS

Steps:

• Preheat oven to 350°.
• In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally.
• Set aside.
• In another saucepan, melt 1 cup of butter.
• Remove from heat and beat in brown sugar and eggs.
• Stir in all remaining ingredients.
• Spread half of mixture in an ungreased 15x10 jellyroll pan.
• Drizzle chocolate mixture over dough in pan, and spread evenly.
• Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble.
• Bake 35 minutes or until golden brown.
• Cool and cut into bars.

HOPPIN' HOT SCOTCH

Steps:

• In an Irish coffee mug, add schnapps followed by hot chocolate. Garnish with a dollop of whipped cream. Top off with a sprinkle of chocolate shavings.

CHEWY CHIP BARS

Steps:

• In a large bowl, combine the first seven ingredients. Stir in chips. , Press into a greased 13-in. x 9-in. baking pan. Bake at 325° for 18-22 minutes or until golden brown. Cool on a wire rack for 10 minutes; cut into bars. Cool completely in the pan.

CONGO BARS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Sift flour, baking powder and salt in a large bowl and set aside.
• In another bowl combine butter and brown sugar using a mixer until blended.
• Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
• Add vanilla and mix well.
• Add in the flour mixture and mix until combined, then fold in chips and pecans.
• Lightly spray a 9 x 13 inch pan with non-stick cooking spray and spread batter evenly into dish.
• Bake for 30 minutes or until top is golden brown.
• Do not over bake.

CHEWY SCOTCH BARS

Steps:

• Microwave first 4 ingredients in microwave safe bowl at HIGH 1 1/2 minutes or until butter and chocolate melt- stirring twice- mixture will be smooth and thick.
• Stir together 1 cup melted butter and brown sugar, add eggs and vanilla until well blended; stir in chocolate mixture, flour and salt until smooth and stir in pecans.
• Pour into greased 13x9-inch pan and bake at 350°F for 35-40 minutes until toothpick inserted near center comes out clean--do not overbake.
• Cool on wire rack before cutting into bars; serve with ice cream if desired.
• Store well wrapped at room temperature or chilled for a couple of days or freeze for longer storage.

NO BAKE SCOTCHEROOS RECIPE

Steps:

• Place Rice Krispies cereal into a large mixing bowl; set aside.
• Combine sugar and corn syrup in a saucepan over medium heat. Stir frequently until sugar dissolves and mixture begins to boil.
• Remove from heat as soon as it starts to boil and mix in peanut butter until well combined.
• Pour peanut butter mixture over cereal and gently stir until well coated.
• Press cereal mixture into a 9 x 13 inch pan sprayed with cooking spray or lined with parchment or waxed paper; set aside.
• Combine chocolate and butterscotch chips together in a microwave-safe bowl.
• Microwave for 2 minutes then stir until smooth.
• Spread in an even layer over cereal mixture.
• Let cool until firm.
• Cut into bars and serve.