Nutella Butterscotch Bars Recipes

BUTTERSCOTCH COOKIE BARS

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, cream together the butter and sugar.
• Add the vanilla and eggs. Mix well.
• Add the flour, baking powder and salt.
• Mix well.
• Fold in the butterscotch chips.
• Spread the batter in a well-greased 9x13 pan.
• Bake for 30-35 minutes or until the bars are set in the middle.
• Cut while the bars are still warm.
• Store any leftovers in an airtight container.

NUTELLA® COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
• Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
• Remove cookies from the oven and serve immediately or allow to cool.

NUTELLA BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave safe bowl add butterscotch chips and chocolate chips.
• Microwave on high for 1 minute.
• Stir chips together and heat on high, stirring every 50 seconds, until melted. (For me, It took around 1 1/2 minutes with a 1,000 watt oven).
• Remove chips mixture from oven and add Nutella.
• Stir to blend.
• To chips mixture, add chow mein noodles and nuts, if desired, and stir to coat and combine.
• Line cookie sheets with waxed or parchment paper and drop mixture by well rounded spoonfuls onto waxed paper.
• Place cookie sheets in refrigerator for 30 minutes.
• Transfer haystacks to a tightly covered container and store in refrigerator.
• Yield is approximate depending on how large or small you make them.
• Cook time is chill time.

BUTTERSCOTCH BARS

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

NUTELLA BUTTERSCOTCH BARS

Steps:

• ---For Nutella Butterscotch Bars---.
• Preheat oven to 400°F.
• Using a rolling pan on a floured surface, roll the puff pastry to 1/8 inch thickness.
• Prick the dough several times with a fork, covering the surface of the pastry.
• Place the dough on a foil-lined cookie sheet& freeze for 15 minutes.
• Then, bake for 10 minutes, until dough is golden brown in color.
• Set aside to cool.
• ---Butterscotch Brittle----.
• Line another baking sheet with greased aluminum foil.
• In a 2 quart, heavy bottom saucepan, stir together the sugar, water and butter over medium heat until sugar is dissolved.
• Cover tightly with a lid and boil for 2 minutes.
• Increase the heat to high and cook until sugar mixture turns a deep golden color.
• Slowly stir in the baking soda and pour mixture onto the baking sheet.
• Allow the butterscotch mixture to cool completely, then break into 1 inch or smaller squares.
• In a medium bowl, stir Nutella, eggs, flour& mini chocolate chips.
• Stir in 1 up of the butterscotch brittle pieces (the remaining brittle are for snackin!).
• Spread the mixture onto the puff pastry leaving a 1 inch border.
• Turn the oven down to 350°F and bake the bars for 15 to 20 minutes.
• When the bars are done, the top will crack slightly and the center will have a creamy texture.
• Allow the bars to completely cool and cut with pizza wheel or sharp knife.