Melt
1 stick of butter in 13 x 9-inch baking dish.
Put 1 1/2 cups graham cracker crumbs into the butter.
Mix well and pat down.
Sprinkle on this 1 can coconut.
Over this sprinkle butterscotch
chips.
Then
sprinkle on broken nut meats.
Pour on Eagle
Brand condensed milk.
Cook in 350\u00b0 oven for 25 to 30 minutes.
Cool
before
cutting
into
squares.
Makes 20 to 25 squares.
Preheat oven to 350\u00b0.
Melt butter in 8-inch square pan. Evenly layer cornflake crumbs, then coconut, butterscotch chips and nuts.
Evenly pour condensed milk over nuts.
Bake for 30 to 35 minutes, until golden brown on top.
Cool on wire rack; cut into squares.
Cover and store in cool place.
Makes 16 (2-inch) squares.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch square pan with aluminum foil and grease generously.
In a medium bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips and walnuts until well blended. Press mixture into very well greased 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Cool for 45 minutes, remove from pan, peel off foil and cut into 1-1/2 inch squares.
Melt butterscotch chips and peanut butter.
Add Rice Krispies and mix.
Put half of mixture in 8 x 8-inch dish and chill.
Melt chocolate chips, powdered sugar, butter and water.
Pour over Rice Krispies mixture.
Put the remaining Rice Krispies mixture on top and chill.
Cut into squares before it gets firm.
Mix sugar, eggs and oil.
Sift in flour, soda, salt and cinnamon.
Mix well.
Add apples, nuts and 1/2 of butterscotch morsels.
Pour into greased and floured 15 x 10 x 1-inch jelly roll pan.
Sprinkle remaining butterscotch morsels over the top.
Bake 1 hour or until brown at 325\u00b0.
Melt chips, butter and peanut butter together (do not boil) and cool until one marshmallow does not melt.
Fold marshmallows, coconut and walnuts into pot and mix.
Press into a 9 x 13-inch pan.
Let set.
Cut into small squares.
Yummy!
Preheat oven to 350\u00b0.
Cook pie filling as directed.
Pour into dry yellow cake mix.
Beat with mixer until smooth.
Pour into greased and floured 9 x 13-inch pan.
Sprinkle butterscotch chips and pecans over cake mixture.
Bake for 35 minutes.
LIne a 9x13 inch pan with parchment or waxed paper.
In a microwave safe bowl, melt butterscotch chips in the microwave or over a double boiler, stirring every 30 seconds until smooth. Stir in the melted butter and peanut butter. Measure the marshmallows and rice cereal into a large bowl. Pour the butterscotch mixture over the marshmallows and cereal. Stir to coat evenly. Press onto the prepared pan.
Chill for 20 to 30 minutes, until set. Cut into bars. Store leftovers in the refrigerator.
rosting.
Cut into 16 squares.
Combine flour, baking powder and salt in small bowl; set aside. Beat together margarine, brown sugar and granulated sugar in large bowl until creamy. Add pineapple, eggs and vanilla; beat until blended. Stir in flour mixture, butterscotch and nuts until blended. Pour in 13 x 9-inch baking pan sprayed with vegetable cooking spray. Bake at 350\u00b0 for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Bring syrup and sugar to a boil.
Add peanut butter, then stir.
Add Rice Krispies and stir.
Spread in a greased 9 x 13-inch pan.
Melt chocolate chips and butterscotch chips together.
Spread over cookie mixture while still warm.
Cool, then eat.
Melt-in-your mouth Butterscotch Squares will fast become a family favorite for afternoon snacks or lunchbox treats.
In a bowl, melt butterscotch chips in the microwave at 30% until melted (about 3 1/2 minutes).
Add peanut butter and microwave at 30% for about 3 minutes more.
Add to Rice Krispies and spread in a buttered 9 x 13-inch pan.
Refrigerate until firm. Makes 16 to 20 bars.
Butter a 9 x 9-inch baking pan.
In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth.
Add remaining ingredients; mix to combine.
Transfer mixture to prepared baking pan; smooth out with back of spoon.
Cool in the refrigerator.
Cut into bars.
Beat last three ingredients together and set aside.
This will be the filling. Melt butter on low heat.
Add butterscotch morsels and stir until melted. Remove from heat and add graham crumbs. Mix well.
Melt butterscotch, butter and peanut butter together over low heat until creamy.
Remove from heat.
Add marshmallows and walnuts; mix together.
Pour mixture into a 13 x 9-inch pan.
Cool in refrigerator.
tove and stir in the butterscotch chips to the apple/pear
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, butterscotch extract and butterscotch chips with your hands until well blended. Press flat into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
Butter a 13x9 inch baking pan. Spread marshmallows and pecans evenly on bottom of pan.
Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in condensed milk.
Pour butterscotch mixture over marshmallows and pecans, covering entire mixture.
Let stand in the pan until set. Cut into squares. Store in the refrigerator.
lass measure with handle, combine butterscotch chips and 1/3 cup