Best 4 Chocolate Butterscotch Bars Recipes

CHOCOLATE BUTTERSCOTCH CARAMEL BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

OATMEAL BUTTERSCOTCH CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13 inch cake pan.
• Combine flour, baking soda, baking powder, and salt in a small bowl.
• Set aside.
• In a large bowl, combine butter, sugars, and eggs.
• Beat until creamy.
• Blend in four mixture and oats.
• Pour in 3/4 cups of butterscotch chips and 3/4 cups chocolate chips.
• Spread batter into cake pan.
• Sprinkle remaining chocolate chips on top.
• Bake for about 30 minutes, or until golden brown.
• Let cool and cut into bars.

CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS WITH

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.

CHOCOLATE BUTTERSCOTCH CEREAL BARS

Steps:

• 1. Prepare a jelly roll pan by greasing the sides and bottom with butter. In a large bowl, pour 8 cups of rice krispies.
• 2. In a separate bowl, melt together peanut butter and butterscotch chips in the microwave for approximately 2 minutes, stirring after 1 minute, then as needed.
• 3. Pour melted peanut butter/butterscotch chips over cereal and mix well. Press into the jelly roll pan and place in fridge.
• 4. Melt together chocolate chips, butter, and water until smooth. Whisk in powdered sugar. Spread over bars and return to fridge.