Best 5 Butterscotch Cookie Bars Recipes

BUTTERSCOTCH COOKIE BARS

Steps:

• Place butterscotch chips and butter into a glass bowl. Heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. Set aside to cool until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. Combine the flour, baking powder, and salt; stir into the batter until evenly mixed. Mix in the brown sugar, chocolate chips, walnuts, and raisins. Spread the batter evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. Cut into squares while warm.

BUTTERSCOTCH BAR COOKIES

Steps:

• 1. Heat oven to 350 degrees. Prepare a 9" x 12" baking dish by greasing with Crisco.
• 2. In a heavy saucepan, perhaps one in which you can use a hand mixer, cook butter and brown sugar over low heat until bubbly, stirring constantly. Let cool for 5 to 10 minutes.
• 3. If you cannot use mixer beaters in your saucepan, pour sugar/butter mixture into a mixer bowl. Add eggs one at a time and beat. (If the mixture is fairly hot, beat eggs immediately after adding them.) Add vanilla extract.
• 4. In a bowl, mix flour, baking soda, and salt. Stir to combine. Add to the butter/sugar mixture and mix to combine.
• 5. Add coconut and nuts (if using). Mix in well. The batter will be very stiff.
• 6. Scrape batter into prepared baking dish. Use a knife to level batter in the pan. (Or pick up the pan and slightly shake it from side to side.)
• 7. Bake in preheated oven for 25-35 minutes or until a toothpick comes out clean.
• 8. Let cool on a wire rack. After 5-10 minutes, cut into squares while brownies are still somewhat warm.

BLOND BUTTERSCOTCH BROWNIES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick). , Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

BUTTERSCOTCH BARS

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.

BUTTERSCOTCH BARS

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.