Lolas Pecan Butterscotch Bars Recipes

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BUTTERSCOTCH PECAN DESSERT



Butterscotch Pecan Dessert image

Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 8

1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Steps:

  • Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

LOLA'S PECAN BUTTERSCOTCH BARS



Lola's Pecan Butterscotch Bars image

My mom used to make these when I was growing up. Every time I make them I get requests for the recipe, which is a bit embarrassing as they are so simple! I have hesitated to post the recipe, as now my secret will be out, but these are just too good to keep to myself. Enjoy!

Provided by mangomom

Categories     Bar Cookie

Time 35m

Yield 24-36 cookies, 12 serving(s)

Number Of Ingredients 8

1/2 lb softened butter (Smart Balance is fine)
1 cup packed brown sugar
1 beaten egg (egg white product works just as well)
1 teaspoon vanilla
2 cups flour
1 egg
1 cup brown sugar
1 cup chopped pecans

Steps:

  • Cream butter with brown sugar.
  • Add egg and vanilla.
  • Mix well, then gradually work in flour.
  • Spread mixture in ungreased 9"x13" pan.
  • Brush with 1 beaten egg or 1/4 cup egg beaters.
  • Sprinkle with 1 cup brown sugar and 1 cup chopped pecans. I have also made with walnuts and macadamias, but prefer pecans.
  • Bake at 350 degrees (or convection at 333 degrees) for 20-25 minutes, until well browned and set.

Nutrition Facts : Calories 425.7, Fat 22.9, SaturatedFat 10.6, Cholesterol 75.9, Sodium 135.4, Carbohydrate 53, Fiber 1.4, Sugar 35.8, Protein 4.2

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