Butterscotch Pudding Bars Recipes

Steps:

• In a medium-sized pot, over low heat, melt butter and sugar together. Cool.
• Beat in the egg.
• Stir in remaining ingredients.
• Spread in a greased and floured 8 x 8" square pan.
• Bake in a preheated 325°F oven for 20-25 minutes.
• Cool. Cut into bars.

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.

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended. Stir in chips., Spread into a greased 9-in. square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.

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.