White Chocolate Butterscotch Bars Recipes

WHITE CHOCOLATE-CASHEW BUTTERSCOTCH BLONDIES

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with baking spray with flour. In large bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs; beat on medium-high speed until fluffy. Add flour, baking powder and salt; beat on low speed until mixed.
• With spoon, stir in white chocolate and 3/4 cup of the cashews until well mixed. Spread in pan. Sprinkle with remaining 1/2 cup cashews; press down lightly.
• Bake 25 to 30 minutes or until edges look dry, center is set and toothpick inserted 2 inches from edge of pan comes out clean. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

WHITE CHOCOLATE BUTTERSCOTCH BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Chop 4 oz. chocolate. Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually beat in flour mixture. Stir in chopped chocolate and nuts. Press onto bottom of prepared pan.
• Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
• Use foil handles to remove dessert from pan before cutting into bars. Melt remaining chocolate as directed on package; drizzle over bars.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES

Steps:

• Sift flour, baking soda, and salt together in a small bowl.
• Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
• Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.

WHITE CHOCOLATE AND BUTTERSCOTCH CHIP COOKIES RECIPE

Steps:

• Cream together sugars, butter and oil in mixer.
• Add eggs and beat until fluffy.
• Add dry ingredients as well as vanilla and almond extract.
• Mix in chips.
• Bake at 350 for 7-8 minutes.

WHITE CHOCOLATE AND BUTTERSCOTCH CHIP COOKIES RECIPE

Steps:

• Cream together sugars, butter and oil in mixer.
• Add eggs and beat until fluffy.
• Add dry ingredients as well as vanilla and almond extract.
• Mix in chips.
• Bake at 350 degrees F for 7 to 8 minutes.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350°F and line a 9x9-inch baking dish with parchment paper (or lightly grease and flour the pan). (You could use a 9x13-inch pan for more servings, but the bars will be thinner.)
• In a large microwave-safe bowl, combine the butter and half of the white chocolate chips. Melt in 20 second intervals, stirring in between each time. Continue until the mixture is creamy with no lumps. (This takes about 2 minutes.)
• Allow the chocolate mixture to cool slightly (about 5 minutes).
• To the melted chocolate mixture, add sugar. Stir well.
• Add the eggs and the egg yolk, one at a time, stirring well after each addition.
• Stir in the vanilla extract.
• In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in the remaining white chocolate chips.
• Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until the edges just begin to turn golden brown. (If you are using a 9x13-inch pan, bake for 25-30 minutes.)
• Allow to cool before cutting and serving.