Best Butterscotch Coffee Squares Recipes

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.

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 COOKIE BARS

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, cream together the butter and sugar.
• Add the vanilla and eggs. Mix well.
• Add the flour, baking powder and salt.
• Mix well.
• Fold in the butterscotch chips.
• Spread the batter in a well-greased 9x13 pan.
• Bake for 30-35 minutes or until the bars are set in the middle.
• Cut while the bars are still warm.
• Store any leftovers in an airtight container.

BUTTERSCOTCH COFFEE SQUARES

Steps:

• Preheat oven to 350° and grease a 9 x 13 baking pan.
• Melt the butter and brown sufar in a large saucepan over low heat, stirring constantly until mixture is well combined.
• Add coffee powder, stirring to dissolve.
• Let cool until barely warm to the touch, and then beat in eggs and vanilla.
• Sift flour, salt and baking poder together, and stir the dry ingredients into the coffee mixture, the fold in nuts and chocolate.
• Pour batter into prepared pan, smoothing the top out with a spatula, and bake for 25-30 minutes or until lightly browned and chewy. DO NOT OVERBAKE!
• Cool on a rack and then cut them into squares and store them for up to 4 days in an airtight container- if they last that long!

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

BUTTERSCOTCH BARS

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.