For the bars: Adjust oven rack to middle
o 350 degrees F.
FOR THE BARS, in a large bowl
f aluminum foil, creating handles for easy removal. Butter the paper
icrowave-safe dish, heat the butterscotch chips and butter until melted
b>for an additional 20 minutes in the preheated oven. The bars
Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
ook the evaporated milk and butterscotch chips. Stir mixture constantly until
br>Bake at 350\u00b0 for 20 minutes.
Cool.
mooth Fold in 1 cup butterscotch chips Spread batter in pan
stirring until smooth.
Pour butterscotch mixture into large bowl; stir
anilla extract, rolled oats and butterscotch chips. Turn into a lightly
In small bowl, combine flour, baking soda, salt and cinnamon. In large mixing bowl, add butter, sugar, brown sugar, eggs and vanilla (or orange peel).
Gradually beat in flour mixture.
Stir in oats and butterscotch morsels.
Spread dough into greased 15 x 10-inch jelly roll pan.
Bake at 375\u00b0 for 18 to 22 minutes or until very lightly browned.
Cool and cut into 2 x 1 1/2-inch bars.
Makes about 4 dozen bars.
Combine eggs, sugar, salt and butter in saucepan.
Heat to boiling point.
Boil for 2 minutes, stirring constantly.
Cool. Stir in marshmallows and cracker crumbs.
Spread into foil lined 9 x 9 x 2-inch pan.
Chill.
Heat butterscotch bits and peanut butter on low heat.
Add vanilla; spread over crumb mixture. Refrigerate.
Cut into bars.
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.
In a medium bowl, combine cookie crumbs, melted butter, and chocolate extract.
Press into bottom of lightly greased 13x9 pan.
Sprinkle with coconut, grated chocolate, and butterscotch chips. Pour the condensed milk over the top.
Bake at 350 degrees on center rack for 15 minutes.
Sprinkle the pecans over the top and continue baking for 5-10 minutes, or until the edges are lightly browned.
Cool in pan on a wire rack before cutting into 24 bars.
Butter a 9\" X 13\" baking pan.
Combine eggs, sugars, and butter in a large, heavy saucepan.
Bring to a boil and cook over low for about 2 minutes, stirring constantly.
Remove from heat and add the Graham crumbs, marshmallows and coconut.
Spread mixture on bottom of prepared pan.
Melt butterscotch chips and peanut butter together.
Spread over the top of the bars.
Chill for at least 6 hours before cutting into squares.
Preheat oven to 350 degrees.
Combine flour, baking powder and salt.
Cream together butter and sugar until light and fluffy.
Beat in egg.
Blend in banana, then flour mixture.
Stir in chocolate and butterscotch chips.
Spread evenly in greased and floured pan (I used 9x9 for fluffier bars).
Bake 20-25 minutes.
Test with toothpick.
Cool for 15 minutes.
Cut into bars.
Enjoy!
Preheat oven to 350\u00b0.
Grease and flour 13 x 9-inch baking pan. In 1 1/2-quart mixing bowl, combine vanilla wafers, melted butter and vanilla; stir to blend.
Press into prepared pan.
Sprinkle with coconut, chocolate and butterscotch pieces.
Pour condensed milk all over the top; sprinkle with peanuts.
Bake near center of 350\u00b0 oven for 20 to 27 minutes or until edges are lightly browned. Cool completely.
Cut into bars.
Cover; store in refrigerator. Yield:
3 dozen.
Beat eggs; add margarine and sugar.
Boil for 2 minutes and cool.
Mix graham cracker crumbs, coconut, nut meats and marshmallows.
Mix into mixture; pat in 9 x 13-inch pan and press down.
Top with butterscotch chips, melted and peanut butter; spread on top.
Cut into bars.
Cream shortening and sugar; add eggs and vanilla, beat well.
Combine all dry ingredients and sift.
Add dry ingredients to creamed mixture.
Stir in crushed pineapple.
Add butterscotch, and fold in .
Spread into greased 13 x 9\" pan.
Bake at 350\u00b0F for 30-40 minutes or until golden-brown (test using toothpick; bars are ready when toothpick comes out clean).