Fantastic Fudgy Butterscotch Bars Recipes

FUDGY BUTTERSCOTCH BARS

Steps:

• Preheat oven to 180 degrees celcius.
• Grease pan.
• In a saucepan, melt chocolate chips with the 2 tablespoons of margarine and condensed milk.
• Stir constantly and set aside when mixture is well blended and looks smooth.
• In another saucepan, melt 1 cup of margarine over low heat.
• Remove from heat and add brown sugar and eggs.
• Blend well.
• Add the rest of the ingredients (flour, coconut, vanilla, salt, etc) and mix well.
• Spread half of this batter into the pan then layer the chocolate mixture by tablespoonfuls over the batter.
• Now spread the remaining batter over this chocolate layer.
• With the tip of a knife, swirl slightly to create a marble appearance.
• Bake for 30- 35 minutes or until slight golden brown and center comes out clean when a toothpick is inserted.
• Cool for at least 45 minutes.
• Cut into bars.

BUTTERSCOTCH FUDGE BARS

Steps:

• In a microwave, melt butter & chocolate, then stir until totally melted & blended.
• Stir in brown sugar until dissolved, then cool to lukewarm, before stirring in the egg & vanilla.
• Preheat oven to 350 degrees F, then grease a 9" square baking pan.
• In another bowl, whisk together the flour, baking powder & salt, then stir this mixture into the chocolate mixture until blended.
• Stir in the butterscotch chips before spreading the entire mixture into the prepared baking pan.
• Bake 22 to 27 minutes or until a toothpick comes out with moist crumbs.
• Cool in the pan on a wire rack before cutting & serving.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
• Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
• Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°.
• Cream sugars and margarine at medium speed until well-blended (about 4 minutes.) Add egg whites and vanilla; beat well.
• Lightly spoon flour into measuring cups; level with a knife.
• Combine flour, baking powder and salt; stir well with a whisk.
• Add flour mixture to butter mixture; beat at low speed just until blended.
• Spread batter evenly in an 8" square pan that has been sprayed with cooking spray.
• Sprinkle evenly with butterscotch morsels.
• Bake at 350° for 28-30 minutes or until a wooden pick inserted in the center comes out clean.
• Cool and cut into squares.

BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap.
• Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture.
• Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.

LIGHT BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°.
• Beat sugars and butter with a mixer at medium speed until well-blended (about 4.
• minutes).
• Add egg whites and vanilla; beat well.
• Lightly spoon flour into dry.
• measuring cups, and level with a knife.
• Combine flour, baking powder, and salt; stir.
• well with a whisk.
• Add flour mixture to sugar mixture; beat at low speed just until blended.
• Stir in morsels.
• Spread batter evenly into an 8-inch square baking pan coated with cooking spray.
• Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack.