Butterscotch Bark Cake Recipes

BUTTERSCOTCH BARK

Steps:

• Line 13x 9 pan with aluminum foil.
• In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
• Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.

BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

BUTTERSCOTCH BARK

Steps:

• Preheat oven to 350.
• Spread pecans and coconut on a baking sheet.
• Bake until coconut is golden- about 5 minutes.
• Cool.
• Toss mixture with chocolate chips.
• In a mixing bowl, whip the butter and sugar together until creamy.
• Spread the mixture generously and evenly on the graham cracker squares.
• Line a 10 X 15 rimmed baking sheet with foil.
• Line with the buttered graham cracker squares to fit in the pan in a single layer.
• Bake until bubbly- about 10 minutes.
• Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
• Cool and break into cookie size pieces.

BUTTERSCOTCH BARK

Steps:

• 1. Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet and bake until toasted, about 5 minutes. Remove from oven to cool.
• 2. Generously grease 10" x 15" baking sheet (jelly roll pan) with butter. Break graham crackers in half (squares) and line pan with them in a single layer.
• 3. Sprinkle crackers with nuts, coconut and chips.
• 4. In sauce pan, melt butter and brown sugar over medium heat until dissolved and smooth. DO NOT BOIL! Evenly pour mixture over crackers. Using back of spoon gently move mixture so that it completely covers all the crackers.
• 5. Bake until bubbly, about 10 minutes. Remove from oven and cool completely. Break into squares to serve.

BUTTERSCOTCH BARK CAKE

Steps:

• Combine boiling water and quick oats; let stand. Melt the butterscotch chips over hot water; set aside. Combine in a bowl the granulated sugar, brown sugar, and shortening; beat well. Add eggs, beating well. Blend in oat mixture and melted butterscotch. Sift together the next 5 ingredients and add to mixture, mixing well. Stir in raisins and chopped nuts. Pour into a greased 9x13x2-inch pan. Bake in a 350° oven for 35-40 minutes. Cool in pan. Frost with Chocolate Bark Frosting. Chocolate Bark Frosting: Combine 1/4 cup milk, butter, and salt. Bring just to a boil over moderate heat; remove from heat. Add chocolate chips and vanilla; stir until chocolate is melted. Blend in confectioners' sugar. Gradually stir in 1-2 teaspoons of milk until mixture is of a soft spreading consistency. Spread evenly over cake. Mark surface by running tines of fork lengthwise in wavy lines to simulate bark.