Crispy Peanut Butterscotch Layer Squares No Bake Recipes

THE BEST BUTTERSCOTCH SQUARES (NO BAKE BUTTERSCOTCH BARS)

Steps:

• Line a 8x8 baking pan.
• In a saucepan over medium heat combine butter, peanut butter and butterscotch chips stirring frequently. Alternatively combine in a bowl and microwave in 30 second increments, reducing to 15 second increments until melted and combined stirring between.
• Allow to cool 5 minutes.
• Fold in miniature marshmallows and pour into lined pan.
• Refrigerate 1+ hours before cutting into squares and serving.

NO BAKE BARS

Steps:

• Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
• Cool at least 45 minutes, or until firm. Cut into bars.

NO COOK PEANUT BUTTER BUTTERSCOTCH SQUARES

Steps:

• Butter a 9 x 9-inch baking pan.
• In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth.
• Add remaining ingredients; mix to combine.
• Transfer mixture to prepared baking pan; smooth out with back of spoon.
• Cool in the refrigerator.
• Cut into bars.

NO-OVEN PEANUT BUTTER SQUARES

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add sugar, graham crumbs and peanut butter; mix well. Spread onto bottom of prepared pan; cover with chocolate.
• Make shallow cuts in top of dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares following scored lines on dessert.

NO BAKE CRISPY PEANUT BUTTER SQUARES

Steps:

• Over low heat stir in a saucepan, together peanut butter, butter, brown sugar and corn syrup until blended and smooth.
• Remove from heat.
• Add vanilla and salt and mix.
• Using a large bowl, mix together the cereals.
• Add the peanut butter mixture and mix well.
• Press evenly into a lightly greased, 8 inch cake pan.
• Chill for 6 hours or until firm.
• Cut into squares.

NO-BAKE PEANUT BUTTER SQUARES

Steps:

• Line a 9 inch square pan with aluminum foil.
• Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed.
• Stir in graham cracker crumbs and peanuts (mixture will be stiff).
• Press into pan.
• Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth.
• Spread over bars.
• Refrigerate about 1 hour or until chocolate is firm.
• Remove from pan, using foil to lift; fold back.
• foil.
• Cut into 6 rows by 6 rows.
• Refrigerate about 2 hours or until firm.
• Store covered in refrigerator.

BUTTERSCOTCH PEANUT SQUARES

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.

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.

CRISPY PEANUT BUTTERSCOTCH LAYER SQUARES (NO BAKE)

Steps:

• For crust:.
• Grease a 13 x 9-inch OR a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.
• Melt the butter over low heat in a medium heavy duty saucepan.
• Add in the marshmallows and peanut butter; stir until melted.
• Add in the rice cereal; stir until coated.
• Press into bottom of a prepared baking pan, using a greased rubber spatula (or greased fingers if desired); set aside.
• For butterscotch layer:.
• In a medium heavy-duty saucepan, combine sugar, evaporated milk, 2 Tbsp margarine (if using) and salt; bring to a full rolling boil over medium heat, stirring constantly, boil and stir constantly for 4-5 minutes.
• Remove from heat.
• Stir in the marshmallows, butterscotch chips, peanut butter and vanilla; stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.
• Pour over the rice cereal crust in the baking pan.
• Sprinkle with chopped peanuts.
• Refrigerate until set.
• Cut into squares.