Best Butterscotch Coffee Squares Recipes

EASY COFFEE SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a large cookie sheet.
• In a bowl combine oil, sugar and eggs, beat until well combined.
• In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well.
• Add the vanilla and coffee; mix until combined.
• Stir in chocolate chips.
• Spread on a cookie sheet.
• Bake for about 35 minutes or until bars tests done.
• Cool and cut into squares.
• Delicious!

BUTTERSCOTCH COFFEE SPICE BARS

Steps:

• combine brown sugar, crisco and egg.beat till creamy --
• mix hot water with coffee granules -- blend into creamed mixture --
• whisk together flour, baking powder, baking soda, salt and cinnamon.
• gradually stir into creamed mixture.
• add butterscotch chips and chopped nuts.mix well.
• spread in a greased and floured 13x9 pan -- bake in a 3508 oven for 20-25 minutes.
• cool.cut into bars -- .

BUTTERSCOTCH SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
• With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
• Bake the crust 15 to 20 minutes until golden brown.
• Cool the crust in the dish on a wire rack.
• While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
• In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
• With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
• Reserve the remaining whipped cream for the topping.
• In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
• Spread the pudding over the cream cheese layer.
• Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
• Refrigerate until firm, about 4 hours.

BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS

Steps:

• Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
• Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
• In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
• Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
• Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
• Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
• Bars can be stored in an airtight container for up to 1 week.

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.