BUTTERSCOTCH CONFETTI SQUARES RECIPE - (2.4/5)
Provided by á-8623
Number Of Ingredients 4
Steps:
- Melt peanut butter, butter, and butterscotch chips together in a big pt. Melt until smooth. Let mixture cool down until you can touch bottom of pot with the palm of your hand without pain. Add marshmallow. Stir to coat. Put in 9x13pan lied with wax paper. Put in refrigerator until cold and set. Cut into squares and keep refrigerated. Can freeze for at least 9 months.
BUTTERSCOTCH CONFETTI SQUARE
Make and share this Butterscotch Confetti Square recipe from Food.com.
Provided by laursy
Categories Bar Cookie
Time 14m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Heat the butterscotch chips, peanut butter, and butter.
- Stir until smooth. Watch it; peanut butter burns quickly!
- Cool a wee bit.
- Stir in marshmallows.
- Pat into a greased 8x8-inch pan and chill.
- Cut into squares.
BUTTERSCOTCH CONFETTI SQUARES
These have become a staple in our family around Christmas time. This recipe will make 2 9x9 pans. Every year I make these at Christmas I end up making 2 pans, one for my family and one pan for my cousin Stephanie who is a confetti square addict! These are so easy and so delicious.
Provided by Mortadella1985
Categories Bar Cookie
Time 15m
Yield 24 bars
Number Of Ingredients 4
Steps:
- Line 2 9x9 rectangle pans with waxed paper (I found this was the easiest way to clean up afterwards).
- In a large microwave safe bowl add margarine and peanut butter; microwave for about 1-2 minutes or until everything is melted, NOT sizzling.
- As soon as it come out of the microwave add the butterscotch chips.
- Let cool for a minute or two.then add the two bags of marshmallows.
- Mix everything up until all marshmallows are coated.
- Pour mixture evenly into 2 pans, or if you like them really thick you can just use one pan.
- Transfer pans to fridge, wait till everything has set. Cut and enjoy!
BUTTERSCOTCH SQUARES
Make and share this Butterscotch Squares recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 5h30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
- With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
- Bake the crust 15 to 20 minutes until golden brown.
- Cool the crust in the dish on a wire rack.
- While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
- In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
- With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
- Reserve the remaining whipped cream for the topping.
- In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
- Spread the pudding over the cream cheese layer.
- Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
- Refrigerate until firm, about 4 hours.
Nutrition Facts : Calories 351.9, Fat 28.2, SaturatedFat 13.1, Cholesterol 66.9, Sodium 153.7, Carbohydrate 20.5, Fiber 0.9, Sugar 9.4, Protein 5.7
BUTTERSCOTCH SQUARES
This is a recipe I acquired when I was a teen, from a neighbor. It is always well accepted when I take it to a potluck.
Provided by Graymare47 252632
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients.
- Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
- Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.
Nutrition Facts : Calories 170.3, Fat 7.5, SaturatedFat 2.9, Cholesterol 25.7, Sodium 123.8, Carbohydrate 24.8, Fiber 0.5, Sugar 18, Protein 2.1
BUTTERSCOTCH CONFETTI
Make and share this Butterscotch Confetti recipe from Food.com.
Provided by lucy k.
Categories Bar Cookie
Time 1h7m
Yield 25 squares
Number Of Ingredients 4
Steps:
- Melt margarine and peanut butter in large saucepan over low heat.
- Stir in chips until melted.
- Cool slightly.
- Add marshmallows, stirring until coated.
- Press into 9 inch square pan lined with waxed paper.
- Refrigerate.
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