Butterscotch Peanut Bars Recipes

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.

BUTTERSCOTCH PEANUT BARS

Steps:

• Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, 3-5 minutes or until smooth. Cool 5 minutes.
• Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch square pan. Cover; refrigerate 30 minutes or until set.
• Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted. Drizzle over bars. Cover; refrigerate until chocolate is set .
• Cut into bars. Store covered in refrigerator.

BUTTERSCOTCH PEANUT BARS

Steps:

• Line a 9" x 13" baking pan with parchment or non-stick aluminum foil. Preheat oven to 350° F.
• In a medium mixing bowl, stir together melted butter and brown sugar.
• Add flour and salt and mix well.
• Press the dough evenly onto the bottom of the pan.
• Bake at 350° for 10 minutes.
• Remove from the oven, and sprinkle with peanuts. Press the peanuts gently onto the crust.
• In a large saucepan, add the chips, corn syrup, butter and water.
• Cook over medium heat, stirring continually, just until chips and butter are completely melted.
• Pour the topping over the prepared crust and gently spread the topping with a spatula. Don't worry about covering every tiny spot, as the topping will fill in while baking.
• Bake for 11-12 minutes or until topping is bubbly around the edges. Remove from the oven.
• Cool completely in the pan.
• Remove from the pan onto a cutting board. Cut into bars.
• Store at room temperature in an airtight container for up to one week.

BUTTERSCOTCH SQUARES

Steps:

• LIne a 9x13 inch pan with parchment or waxed paper.
• In a microwave safe bowl, melt butterscotch chips in the microwave or over a double boiler, stirring every 30 seconds until smooth. Stir in the melted butter and peanut butter. Measure the marshmallows and rice cereal into a large bowl. Pour the butterscotch mixture over the marshmallows and cereal. Stir to coat evenly. Press onto the prepared pan.
• Chill for 20 to 30 minutes, until set. Cut into bars. Store leftovers in the refrigerator.

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.

NO BAKE BUTTERSCOTCH MARSHMALLOW BARS

Steps:

• In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted.
• Remove from the heat and stir in coconut, walnuts, and marshmallows. Pour the mixture into an ungreased 9x13 inch pan and spread to even it out.
• Put the pan in the refrigerate to set, then cut into bars.

CHEWY BUTTERSCOTCH PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and spray with cooking spray.
• In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, combine the butter, peanut butter, sugar, and brown sugar. Beat together for 1-2 minutes until it's pale in color and fluffy looking.
• Add in the vanilla extract and eggs. Beat together until combined.
• Add the quick oats, old-fashioned oats, and baking soda. Mix on low speed until combined. Add chocolate chips and butterscotch chips (reserve some for top of bars if wanted) and mix together just until combined.
• Dump the cookie dough onto the prepared cookie sheet and spread out evenly. It will be sticky so use the back of a silver table spoon, or the butter wrapper, or spray your hands lightly with cooking spray.
• Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars.
• Cook for 17-20 minutes. I have never cooked these bars for longer than 17 minutes. Because of the no flour, they will appear underdone and slightly gooey but that's normal. Take them out of the oven and place the cookie sheet on a cooling rack. Let the bars cool for 30-45 minutes. They will come together and finish cooking slightly while cooling.
• Use a pizza wheel cutter to cut these bars easily. Leftovers can be stored at room temperature covered. Or, place the bars in sandwich size Ziploc bags and store in the freezer. Eat cold, let sit at room temperature, or microwave for 10 seconds or so.

TRISHA YEARWOOD'S BUTTERSCOTCH PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
• Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
• Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

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 MARSHMALLOW BUTTERSCOTCH SQUARES

Steps:

• Combine butterscotch chips, peanut butter and butter in a large microwave-safe dish. Microwave on 50% power for 2 minutes. Remove, stir, then microwave another 1 minute on 50% power. Cool slightly.
• Line a 8x8" square baking pan with parchment paper. Add the marshmallows. When butterscotch mixture has cooled slightly, pour over marshmallows and stir to combine and spread evenly in pan. Refrigerate until firm, about 1 hour.

THE BEST BUTTERSCOTCH SQUARES (NO BAKE BUTTERSCOTCH BARS)

Steps:

• Line a 8x8 baking pan.
• In a saucepan over medium heat combine butter, peanut butter and butterscotch chips stirring frequently. Alternatively combine in a bowl and microwave in 30 second increments, reducing to 15 second increments until melted and combined stirring between.
• Allow to cool 5 minutes.
• Fold in miniature marshmallows and pour into lined pan.
• Refrigerate 1+ hours before cutting into squares and serving.

PEANUT BUTTER BUTTERSCOTCH MARSHMALLOW FUDGE

Steps:

• Line a 9×9-inch pan with aluminum foil and spray with cooking spray; set aside.
• To a large pot, add the butter, peanut butter, butterscotch chips, salt, and heat over low heat to melt, stirring nearly continuously until melted. Be careful so you don't scorch the butterscotch chips and I find starting with softened butter to be very helpful. If the last few butterscotch chips are resistant to melting, it's okay.
• Remove pot from the heat, add the marshmallows, reserving 1/2 cup for sprinkling on top, and stir to combine. Work quickly and don't overmix because you don't want all the marshmallows to melt; some will melt and some will stay intact.
• Turn mixture out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently with your fingers or a spatula.
• Refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for up to 1 month.

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.

BUTTERSCOTCH MARSHMALLOW BARS RECIPE

Steps:

• Spray a 9x13-inch pan with non-stick spray or line with waxed paper or parchment paper.
• To a large, deep saucpan over medium-low heat, add butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted and smooth.
• Remove from the heat and fold in peanuts, cereal, and marshmallows. Gently fold until everything is evenly coated.
• Pour the mixture into your prepared pan spread to evenly.
• Cool completely before cutting. You can put the pan in the refrigerate to speed the cooling process. Don't cover until the bars are cooled completely. Cut into bars.
• Store either on the counter or in the refrigerator in an airtight container.

BUTTERSCOTCH CONFETTI BARS

Steps:

• Line an 8x8 inch pan with parchment paper
• Melt butter and peanut butter in a microwave safe bowl and stir to combine.
• Add butterscotch chips. Microwave on half power for 30 second intervals until chips are just melted. Allow to cool for 5 minutes.
• Once bowl is cool to the touch, stir in marshmallows.
• Press into prepared pan and refrigerate.

BUTTERSCOTCH CONFETTI SQUARES

Steps:

• Put marshmallows in large bowl
• Melt peanut butter and butter in saucepan on LOW heat, just until melted! Do not overheat.
• Remove from heat. Make sure mixture is not too hot before adding butterscotch chips or it will crystallize. (I stick my finger in to check that is not too hot)
• Stir in butterscotch chips, continue to stir until all is melted.
• Fold mixture into bowl of marshmallows. Combine well.
• Press into 8x8 greased baking pan.
• Refrigerate until firm.
• Cut into 16 large squares.

CHEWY SALTED PEANUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

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.

MARSHMALLOW BARS

Steps:

• Melt butter, butterscotch chips and peanut butter in a medium saucepan over low heat.
• Remove from heat. Let sit about 10 minutes to cool so the marshmallows won't melt. Stir in marshmallows, vanilla extract and salt.
• Pour into 9×9 inch pan. Refrigerate until solidified. Cut into squares.

COUNTRY-STYLE BUTTERSCOTCH PEANUT BARS

Steps:

• In a small mixing bowl, cream the butter and brown sugar. Add flour and salt; mix well. Press into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 12-14 minutes or until lightly browned. Sprinkle with peanuts. In a large saucepan, combine the topping ingredients. Bring to a boil; cook and stir for 2 minutes. Spread over hot crust. Bake for 12-15 minutes or until set. Cool on a wire rack. Cut into bars.