Butterscotch Coffee Squares Recipes

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

BUTTERSCOTCH SQUARES

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

EASY COFFEE SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a large cookie sheet.
• In a bowl combine oil, sugar and eggs, beat until well combined.
• In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well.
• Add the vanilla and coffee; mix until combined.
• Stir in chocolate chips.
• Spread on a cookie sheet.
• Bake for about 35 minutes or until bars tests done.
• Cool and cut into squares.
• Delicious!

BUTTERSCOTCH SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
• With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
• Bake the crust 15 to 20 minutes until golden brown.
• Cool the crust in the dish on a wire rack.
• While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
• In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
• With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
• Reserve the remaining whipped cream for the topping.
• In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
• Spread the pudding over the cream cheese layer.
• Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
• Refrigerate until firm, about 4 hours.

BUTTERSCOTCH COFFEE SPICE BARS

Steps:

• combine brown sugar, crisco and egg.beat till creamy --
• mix hot water with coffee granules -- blend into creamed mixture --
• whisk together flour, baking powder, baking soda, salt and cinnamon.
• gradually stir into creamed mixture.
• add butterscotch chips and chopped nuts.mix well.
• spread in a greased and floured 13x9 pan -- bake in a 3508 oven for 20-25 minutes.
• cool.cut into bars -- .