BUTTERSCOTCH BARK
An unbeatable combination of pecans, coconut, and chocolate comes together remarkably quickly to make these chewy treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
- Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
- In saucepan, whisk 12 tablespoons unsalted butter and 1/2 cup light-brown sugar over medium until smooth; spread over crackers.
- Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.
BUTTERSCOTCH BARS
Enjoy the wonderful butterscotch flavor and satisfying crunch of pecans in these Butterscotch Bars, cleverly made with Duncan Hines French Vanilla Cake Mix. It's easy, tasty and fun to share.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.5 g, Cholesterol 43 mg, Fat 22.5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 30.6 g
BUTTERSCOTCH BARS
These rich and chewy bars of butterscotch goodness are extra-easy to make with cake mix and butterscotch caramel topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 20 g, TransFat 0 g
BUTTERSCOTCH BARK
Make and share this Butterscotch Bark recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 13m
Yield 36 pieces, 6 serving(s)
Number Of Ingredients 4
Steps:
- Line 13x 9 pan with aluminum foil.
- In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
- Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.
Nutrition Facts : Calories 1373, Fat 81.2, SaturatedFat 53.2, Sodium 507.4, Carbohydrate 150.8, Fiber 3.2, Sugar 141.1, Protein 13.9
BUTTERSCOTCH LOVER BARK (EASY)
I found this recipe in a candy cookbook. Its VERY rich and intense...so be sure to break it into small pieces. If you love butterscotch then this candy is for you.
Provided by beckerd
Categories Candy
Time 25m
Yield 24-36 pieces
Number Of Ingredients 3
Steps:
- Butter a large cooked sheet and line with wax paper.
- Melt 6 oz of the chips in a double boiler.
- When chips are melted completely, remove top pan from bottom pan of double boiler.
- Add the remaining chips and melt until smooth and melted.
- Add the hard crumbled candy with a wooden spoon and stir until completely coated.
- Pour into prepared pan and spread to 1/2" thickness.You don't have to spread to the edges of the pan.
- Let bark set up at room temperature for 1 hour or in the refrigerator for about 1 hour.
- Grab edges of cooled bark and peel off wax paper.
- Break with hands into irregular pieces, about 2" each.
- Store in an airtight container for up to 1 month.
- NOTE: To crumble hard candy; place in a plastic bag and hit with a heavy pot.
- VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots for hard candy -- Chocolate Cookie Butterscotch Bark-Substitute 3/4 cup roughly chopped Oreos for the hard candy -- Halloween Butterscotch Bark-Substitute 3/4 cup whole candy corn for the hard candy.
Nutrition Facts : Calories 76.4, Fat 4.1, SaturatedFat 3.4, Sodium 12.6, Carbohydrate 9.5, Sugar 9.5, Protein 0.3
OLD-FASHIONED BUTTERSCOTCH CAKE
Provided by Food Network
Time 1h50m
Yield 1 (9-inch) 3-layer cake; 12 servings
Number Of Ingredients 23
Steps:
- For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
- Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
- Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
- Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
- For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
- In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
- Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
- For the butterscotch sauce:
- Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
- Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
- Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.
BUTTERSCOTCH BARS
I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
RICH BUTTERSCOTCH BARS
From Jefferson, Wisconsin, Kathryn Roth notes, "My husband works second shift, so I spend a few nights a week baking just for fun. He takes half of my sweets to his co-workers, who frequently ask for these tasty bars."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a microwave, melt chips and butter; stir until smooth. Add cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13x9-in. baking pan., In a small bowl, beat cream cheese until smooth. Beat in milk, egg and vanilla. Stir in pecans. , Pour over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 167 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
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