Peanut Butter Butterscotch Bars Recipes

BUTTERSCOTCH PEANUT BARS

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.

PEANUT BUTTER BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
• Bars - To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, butter, sugars, and beat on medium-high speed to cream, about 3 minutes.
• Stop and scrape down the sides of the bowl and add the egg, vanilla, and beat on medium-high speed until mixture is light and fluffy, about 3 minutes.
• Stop and scrape down the sides of the bowl and add the flour, oats, optional salt, and beat on low speed until just combined, about 1 minute; don't overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle with butterscotch chips.
• Bake for about 25 minutes, or until edges are slightly firm and the center has just set. It's a little tricky to tell if the bars are done because the surface is covered in semi-melted butterscotch chips, but a toothpick inserted in the center (if you can find a bare patch to test) should come out clean or with a few moist crumbs, but no batter. While bars bake, make the frosting.
• Frosting - To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, confectioners' sugar, cream, and beat on medium-high speed until smooth, satiny, and creamy, about 3 minutes. Stop to scrape down the sides of the bowl, cover bowl with plastic wrap; set aside.
• As soon as you pull bars from the oven, add the frosting (don't wait for them to cool). Smooth the top lightly with a spatula or knife, and allow bars to cool completely in pan before slicing and serving. Bars will keep airtight at room temperature for up to 5 days.

PEANUT BUTTER BUTTERSCOTCH MARSHMALLOWS BARS (AKA CONFETTI BARS)

Steps:

• In a large non-stick skillet (or saucepan) on medium heat, add the butter, peanut butter, and butterscotch chips (in that order) to the pan, whisking frequently until the mixture is completely melted and uniform in texture.
• Remove from heat and let it cool for at least 30 minutes* (see first note). It should be cool enough for you to be able to place your hand on the bottom of the skillet.
• After the peanut butter mixture is cooled, stir in three cups of marshmallows, making sure to thoroughly coat the marshmallows with the mixture.
• Grease and line a 8-inch square pan with parchment paper. Then pour the mixture into the pan. Top with the remaining marshmallows, pressing down lightly so that comes in contact with the sticky peanut butter mixture.
• Cover and chill in the refrigerator for at least 2 hours or until firm. Cut into pieces and enjoy.

PEANUT BUTTER BUTTERSCOTCH BARS (NO BAKE)

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.

BUTTERSCOTCH SALTED PEANUT BARS

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.

BUTTERSCOTCH PEANUT BUTTER BARS/SQUARES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream brown sugar and melted butter.
• Add vanilla and eggs 1 at a time.
• In a separate bowl, sift flour, powder, and salt.
• Add dry mixture into wet mixture.
• Spread into a greased glass baking dish (9x9 or 11x7).
• Cook in oven until golden, 15-18 minutes.
• In a microwave safe bowl, heat peanut butter and cream on low heat.
• Stir until smooth, and spread over baked bars.
• Cool slightly and cut into bars.

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.

CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS

Steps:

• In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.