Butterscotch Coconut Squares Recipes

SEVEN LAYER BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

CHOCOLATE BUTTERSCOTCH SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch square pan with aluminum foil and grease generously.
• In a medium bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips and walnuts until well blended. Press mixture into very well greased 9 inch square pan.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Cool for 45 minutes, remove from pan, peel off foil and cut into 1-1/2 inch squares.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

BUTTERSCOTCH COCONUT SQUARES

Steps:

• Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

BETTER BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350 degrees F. In a large saucepan, melt butter over low heat. Remove from heat; stir in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir together flour and baking powder, and the 1/4 tsp salt. Add to brown sugar mixture with coconut and nuts; mix well. Spread in greased 15 1/2- X 10 1/2-inch baking pan. Bake for about 30 minutes. Cut into bars while warm; remove from pan when cool.

SEVEN LAYER MAGIC BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray and set aside.
• Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9x13 inch baking pan to form the crust.
• Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.
• Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
• Allow to cool completely before slicing. Enjoy!

BUTTERSCOTCH MAGIC SQUARES

Steps:

• Stir together butter and graham cracker crumbs Press onto bottom of greased and floured 9 inch square pan.
• Sprinkle butterscotch chips, and coconut over top. Pour condensed milk evenly over top. Sprinkle with nuts.
• Bake at 350 degrees for 30 to 35 minutes. Cool, cut into squares.
• Store, covered, in refrigerator.