Butterscotch Peanut Butter Bars Recipes

Steps:

• Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.

Steps:

• Butter a 9" X 13" baking pan.
• Combine eggs, sugars, and butter in a large, heavy saucepan.
• Bring to a boil and cook over low for about 2 minutes, stirring constantly.
• Remove from heat and add the Graham crumbs, marshmallows and coconut.
• Spread mixture on bottom of prepared pan.
• Melt butterscotch chips and peanut butter together.
• Spread over the top of the bars.
• Chill for at least 6 hours before cutting into squares.

Steps:

• Preheat oven to 350 degrees F.
• Line a 15 x 10-inch baking sheet with parchment paper.
• Combine all crust ingredients, and press into bottom of the pan.
• Bake for 10-12 minutes (do not over bake).
• Remove from oven then sprinkle the peanuts evenly over crust.
• In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
• Pour the hot mixture over the nuts, and return to oven.
• Bake for 15 minutes or until until golden.
• Cool completely before cutting into bars.

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream brown sugar and melted butter.
• Add vanilla and eggs 1 at a time.
• In a separate bowl, sift flour, powder, and salt.
• Add dry mixture into wet mixture.
• Spread into a greased glass baking dish (9x9 or 11x7).
• Cook in oven until golden, 15-18 minutes.
• In a microwave safe bowl, heat peanut butter and cream on low heat.
• Stir until smooth, and spread over baked bars.
• Cool slightly and cut into bars.

Steps:

• In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.

Steps:

• Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.

Steps:

• Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
• Cool at least 45 minutes, or until firm. Cut into bars.