Butterscotch Crunch Squares Recipes

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BUTTERSCOTCH SQUARES



Butterscotch Squares image

This is a recipe I acquired when I was a teen, from a neighbor. It is always well accepted when I take it to a potluck.

Provided by Graymare47 252632

Categories     Bar Cookie

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

1/2 cup butter
2 cups brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup walnuts, broken

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.

Nutrition Facts : Calories 170.3, Fat 7.5, SaturatedFat 2.9, Cholesterol 25.7, Sodium 123.8, Carbohydrate 24.8, Fiber 0.5, Sugar 18, Protein 2.1

BUTTERSCOTCH SQUARES



Butterscotch Squares image

Make and share this Butterscotch Squares recipe from Food.com.

Provided by Irmgard

Categories     Dessert

Time 5h30m

Yield 15 serving(s)

Number Of Ingredients 10

2/3 cup blanched almond, finely chopped
1 cup all-purpose flour
1/2 cup margarine
3/4 cup icing sugar
2 tablespoons icing sugar
1 (8 ounce) package cream cheese, softened
2 cups whipping cream
1 teaspoon vanilla extract
2 (113 g) packages instant butterscotch pudding mix or 2 (113 g) packages vegetarian instant butterscotch pudding mix
3 cups milk

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.

Nutrition Facts : Calories 351.9, Fat 28.2, SaturatedFat 13.1, Cholesterol 66.9, Sodium 153.7, Carbohydrate 20.5, Fiber 0.9, Sugar 9.4, Protein 5.7

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