Mix all together except the sugar, bits and nuts.
Put in greased oblong pan, 9 x 13-inch.
Sprinkle with 1/2 cup sugar, then 1/2 bag of butterscotch bits and 1 cup chopped walnuts or pecans. Bake at 350\u00b0 for 30 minutes.
iking.
Serve the taco bar family style, immediately.
*For
aper.
To make the butterscotch sauce, heat all ingredients over
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
tir in the chopped candy bar pieces.
Pour into the
Bring sugar and syrup to a boil.
Cook until sugar melts. Take off burner and add peanut butter.
Add to 8 cups Rice Krispies and stir to coat.\tPour in a greased pan while warm and sprinkle small bag of butterscotch chips and semi-sweet chips and allow to melt into candy bar cookies.
Spread when melted.\tCut into bar cookies.
ith a copy of this recipe: http://www.guardian.co.uk
ats.
Stir in toffee bar pieces (don't use the
Combine flour, soda, and powder.
Place in a 1 pint jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:
Preheat oven to 375\u00b0F.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.
Bake cake as directed.
Break 5 candy bars into small pieces and add slowly into blender.
Chop until finely ground.
Mix candy, Cool Whip and butterscotch together in bowl.
Slice cake into 3 equal layers.
Ice each layer of cake with mixture.
Finely chop remaining candy bar in blender and sprinkle on top of decorated cake.
Refrigerate.
When serving, cut with a serrated knife using a sawing motion.
ayer: Melt milk chocolate chips, butterscotch chips and peanut butter in
Melt stick of oleo in a bowl and add cake mix along with other ingredients.
Pour into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.
Can vary recipe by changing flavors of cake mix and chips.
ote: I have modifided the recipe so my kids can help
Mix crackers and oleo; press into 9 x 13-inch pan.
Save a few crumbs for the top.
Mix puddings with milk and combine with soft ice cream; spread over crust.
Top with Cool Whip.
Sprinkle with the remaining crumbs and crushed candy bar.
Refrigerate.
Layer bottom of pie shell with butterscotch sauce.
Mix together pudding mix and cold milk.
Fold in Cool Whip and 6 chopped candy bars.
Pour in pie shell.
Garnish top of pie with last candy bar.
Freeze 6 hours before serving.
Preheat oven to 350\u00b0.
In a 13 x 9-inch baking pan mix butter and graham cracker crumbs.
Layer chocolate chips, butterscotch chips, coconut and nuts.
Pour condensed milk over everything. Cook about 25 to 30 minutes or until coconut is brown.
Cut into bars.
2-inches).
Put butterscotch chips,
1/2
Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
Let stand 5 minutes.
Fold in crushed candy bar and whipped topping.
Pour into a 2-qt. covered container.
Freeze until firm, about 6 hours.
-inch pan.
Heat butterscotch chips, corn syrup, margarine or
hocolate chips, 1/4 cu butterscotch chips and 1/4 cup