BUTTERSCOTCH COFFEE
Five ingredients are all you'll need for this sweet sipper. Individual servings of the warm coffee creation are topped with whipped cream and fun garnishes made from melted butterscotch chips. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 5
Steps:
- In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.
Nutrition Facts : Calories 246 calories, Fat 13g fat (11g saturated fat), Cholesterol 18mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERSCOTCH COFFEE SPICE BARS
Make and share this Butterscotch Coffee Spice Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- combine brown sugar, crisco and egg.beat till creamy --
- mix hot water with coffee granules -- blend into creamed mixture --
- whisk together flour, baking powder, baking soda, salt and cinnamon.
- gradually stir into creamed mixture.
- add butterscotch chips and chopped nuts.mix well.
- spread in a greased and floured 13x9 pan -- bake in a 3508 oven for 20-25 minutes.
- cool.cut into bars -- .
Nutrition Facts : Calories 158.3, Fat 8.2, SaturatedFat 3.2, Cholesterol 8.8, Sodium 102.9, Carbohydrate 20.1, Fiber 0.4, Sugar 13.7, Protein 1.6
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
Wonderfully chewy snacks for outdoor days and picnics
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Lunch, Snack, Supper, Treat
Time 50m
Yield Makes 12 bars
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
- Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS
Make and share this Butterscotch-Glazed Coffee Shortbread Bars recipe from Food.com.
Provided by KathyP53
Categories Bar Cookie
Time 2h55m
Yield 40 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
- Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
- In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
- Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
- Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
- Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
- Bars can be stored in an airtight container for up to 1 week.
Nutrition Facts : Calories 94.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 20.4, Carbohydrate 10.1, Fiber 0.2, Sugar 4.4, Protein 0.8
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.
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