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.

FANTASTIC FUDGY BUTTERSCOTCH BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13x9-inch baking pan.
• In a medium saucepan (can make in the microwave also), combine the chocolate chips, 2 Tbsp butter and sweetened condensed milk; cook over low heat until chocolate is melted, and the mixture is smooth (stirring constantly); set aside.
• In a large saucepan, melt 1 cup butter over low heat; remove from heat.
• Add in the brown sugar and eggs; whisk/blend well.
• Add in all the remaining ingredients (not the melted chocolate mixture) mix well.
• Spread half of the batter into the greased pan, just spread with hands, as the batter is a bit thick.
• Drizzle/pour the chocolate mixture over the batter in the pan; carefully spread to cover.
• Drop the remaining batter by tablespoonfuls over the chocolate mixture (it does not have to cover completely).
• With a tip of a knife, swirl slightly to marble the mixture.
• Bake for 25-30 minutes, or until light and golden brown, and the center is set (don't overbake!).
• Cool 1 hour until completey cooled.
• Cut into bars-- delicious!

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:

• In a medium-sized pot, over low heat, melt butter and sugar together. Cool.
• Beat in the egg.
• Stir in remaining ingredients.
• Spread in a greased and floured 8 x 8" square pan.
• Bake in a preheated 325°F oven for 20-25 minutes.
• Cool. Cut into bars.

FUDGE JUMBLES (CHOCOLATE COOKIE BARS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
• Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
• Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.

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:

• 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.