Best Butterscotch Squares Recipes

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BUTTERSCOTCH SQUARES



Butterscotch Squares image

An 11 on a scale of 1 to 10! Fantastic flavor of butterscotch and peanut butter with the crunch of Rice Krispies®.

Provided by SUSANHOR

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

2 cups butterscotch chips
½ cup butter, melted
1 cup peanut butter
4 ½ cups miniature marshmallows
2 cups crispy rice cereal

Steps:

  • 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.

Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Cholesterol 10.2 mg, Fat 13.3 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.1 g, Sodium 121.3 mg, Sugar 15.6 g

BUTTERSCOTCH SQUARES



Butterscotch Squares image

This is a recipe I acquired when I was a teen, from a neighbor. It is always well accepted when I take it to a potluck.

Provided by Graymare47 252632

Categories     Bar Cookie

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

1/2 cup butter
2 cups brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup walnuts, broken

Steps:

  • Sift dry ingredients.
  • Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
  • Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

Nutrition Facts : Calories 170.3, Fat 7.5, SaturatedFat 2.9, Cholesterol 25.7, Sodium 123.8, Carbohydrate 24.8, Fiber 0.5, Sugar 18, Protein 2.1

BUTTERSCOTCH COCONUT SQUARES



Butterscotch Coconut Squares image

My former boss used to prepare these sweet morsels for her staff at Christmas. When I got the recipe, I was thrilled to discover they're not hard to make.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 dozen.

Number Of Ingredients 5

1-1/2 teaspoons plus 1/2 cup butter, divided
1 package (11 ounces) butterscotch chips
1 cup peanut butter
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut

Steps:

  • Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 62mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

BUTTERSCOTCH CONFETTI SQUARES



Butterscotch Confetti Squares image

These have become a staple in our family around Christmas time. This recipe will make 2 9x9 pans. Every year I make these at Christmas I end up making 2 pans, one for my family and one pan for my cousin Stephanie who is a confetti square addict! These are so easy and so delicious.

Provided by Mortadella1985

Categories     Bar Cookie

Time 15m

Yield 24 bars

Number Of Ingredients 4

1/2 cup margarine
2 cups smooth peanut butter
2 cups butterscotch chips
2 (250 g) bags miniature marshmallows

Steps:

  • Line 2 9x9 rectangle pans with waxed paper (I found this was the easiest way to clean up afterwards).
  • In a large microwave safe bowl add margarine and peanut butter; microwave for about 1-2 minutes or until everything is melted, NOT sizzling.
  • As soon as it come out of the microwave add the butterscotch chips.
  • Let cool for a minute or two.then add the two bags of marshmallows.
  • Mix everything up until all marshmallows are coated.
  • Pour mixture evenly into 2 pans, or if you like them really thick you can just use one pan.
  • Transfer pans to fridge, wait till everything has set. Cut and enjoy!

CLOUD NINE BUTTERSCOTCH SQUARES



Cloud Nine Butterscotch Squares image

Butterscotch cookie squares with chips.

Provided by Mary Adams Hogan

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 6

Number Of Ingredients 9

½ cup butter
1 (3.4 ounce) package instant butterscotch pudding mix
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ cup milk
1 cup rolled oats
1 cup semisweet chocolate chips

Steps:

  • Mix the butter or margarine, instant pudding mix, eggs, and vanilla. Stir well. Mix in the flour, baking powder, milk, oats and chocolate chips.
  • Bake in 9 inch pan for 20 to 25 minutes at 350 degrees F (175 degrees C). Frost with chocolate icing.

Nutrition Facts : Calories 490.4 calories, Carbohydrate 58.7 g, Cholesterol 104.3 mg, Fat 26.9 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 15.6 g, Sodium 473.8 mg, Sugar 28.1 g

PEANUT BUTTER AND BUTTERSCOTCH RICE KRISPIES SQUARES



Peanut Butter and Butterscotch Rice Krispies Squares image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Florence Miller who is my Nana's sister and always called 'Aunt Puss' by myself. I look the most like her than of any of the other Muir family members I have met.

Provided by Sarah_Jayne

Categories     Dessert

Time 35m

Yield 1 pan

Number Of Ingredients 6

1 cup white Karo
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Steps:

  • Cook syrup and sugar on low heat until it comes to a boil.
  • Remove and add peanut butter and cereal.
  • Press into a buttered 13 x 9-inch pan and let harden.
  • Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling).
  • Stir to blend.
  • Spread over the rice mixture and chill for 5 minutes before cutting to desired size.

Nutrition Facts : Calories 5627.2, Fat 232.5, SaturatedFat 97.9, Sodium 3161.4, Carbohydrate 876, Fiber 26.4, Sugar 535.7, Protein 86.2

PEANUT BUTTER, CHOCOLATE & BUTTERSCOTCH CHIPS SQUARES COOKIE



Peanut Butter, Chocolate & Butterscotch Chips Squares Cookie image

A wonderful treat from our good Canadian friend, Lisa Pensa! She calls these squares so I'm not sure if there is another name for these or not, but they are to die for! She got us hooked on these, especially if you take a few and heat them just a bit in the microwave. Yummy!

Provided by JackieMarie

Categories     Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 cup graham cracker crumbs
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup pecans
1 (14 ounce) can sweetened condensed milk

Steps:

  • Melt butter in 9 X 13 pan & tilt to spread evenly.
  • Sprinkle graham cracker crumbs on top of butter.
  • Next,sprinkle peanut butter chips.
  • Next, sprinkle chocolate chips.
  • Next, sprinkle butterscotch chips.
  • Next, sprinkle pecans.
  • Than pour the condensed milk on top.
  • Bake at 350 for 20 - 30 minutes.
  • Cut into any size squares as you'd like.

Nutrition Facts : Calories 580.8, Fat 36.3, SaturatedFat 18.1, Cholesterol 37.9, Sodium 225.6, Carbohydrate 59.5, Fiber 3.1, Sugar 51.9, Protein 9

BUTTERSCOTCH MARSHMALLOW SQUARES



Butterscotch Marshmallow Squares image

These squares are so simple with only 4 ingredients. No baking, just mix together and refrigerate, how much simpler do you want it??

Provided by Chef mariajane

Categories     Bar Cookie

Time 10m

Yield 24 squares

Number Of Ingredients 4

3/4 cup butter
1/2 cup peanut butter
2 (225 g) packages butterscotch chips
1 (250 g) package miniature marshmallows

Steps:

  • Melt together butter, peanut butter and butterscotch chips. Mix 1 package of miniature marshmallows with melted mixture.
  • Press in an 8-inch square pan.
  • Refrigerate.
  • Cut in squares.

Nutrition Facts : Calories 216.7, Fat 13.9, SaturatedFat 8.7, Cholesterol 15.2, Sodium 90.5, Carbohydrate 22.1, Fiber 0.3, Sugar 19.1, Protein 2

CHOCOLATE BUTTERSCOTCH SQUARES



Chocolate Butterscotch Squares image

This recipe is so easy - just mix and bake.

Provided by Sandra

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 12

Number Of Ingredients 5

1 ½ cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts

Steps:

  • 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.

Nutrition Facts : Calories 361 calories, Carbohydrate 45.1 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 8.6 g, Sodium 121.9 mg, Sugar 38 g

CRANBERRY BUTTERSCOTCH SQUARES



Cranberry Butterscotch Squares image

Such a pretty square for your Christmas tray. Traditional cranberries in an unbaked square, topped with pretty pink icing, garnished with dried cranberries. This makes a large amount, but go ahead, put the extras on a pretty pink or red plate and give as a gift.

Provided by Chef Dee

Categories     Bar Cookie

Time 3m

Yield 96 squares

Number Of Ingredients 13

28 whole graham crackers
2 1/4 cups margarine
2 cups brown sugar
1 1/2 cups milk
2 teaspoons vanilla
4 cups graham cracker crumbs
3/4 cup dried cranberries
1/2 cup margarine
3 tablespoons milk
2 teaspoons almond extract
1 -2 drop red food coloring
4 cups icing sugar
1 cup dried cranberries

Steps:

  • Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan.
  • In a large pot, melt margarine ove med. high heat.
  • Add brown sugar and milk, boil for 3 min's.
  • Remove from heat, stir in vanilla, graham crumbs and dried cranberries.
  • Spoon over the graham crackers, chill until firm.
  • FROSTING:
  • Beat softend margarine with milk and almond extract.
  • Add the icing sugar and beat until smooth.
  • You may add more milk or icing sugar, mixture should be firm, but soft enough to spread.
  • Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink.
  • Frost the squares, dot with dried cranberries.
  • Chill, then cut 8 down and 12 across.

Nutrition Facts : Calories 119.3, Fat 6.1, SaturatedFat 1.1, Cholesterol 0.6, Sodium 110.8, Carbohydrate 15.8, Fiber 0.3, Sugar 11.8, Protein 0.7

BUTTERSCOTCH PEANUT BUTTER BARS/SQUARES



Butterscotch Peanut Butter Bars/Squares image

These bars are more cake-like than cookie bars. The bottom layer is butterscotch while the frosting is creamy and peanut butter!

Provided by For Goodness Bake

Categories     Bar Cookie

Time 45m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 9

1 cup brown sugar, packed
1/2 cup butter, Melted
2 eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter
2 tablespoons heavy cream

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, cream brown sugar and melted butter.
  • Add vanilla and eggs 1 at a time.
  • In a separate bowl, sift flour, powder, and salt.
  • Add dry mixture into wet mixture.
  • Spread into a greased glass baking dish (9x9 or 11x7).
  • Cook in oven until golden, 15-18 minutes.
  • In a microwave safe bowl, heat peanut butter and cream on low heat.
  • Stir until smooth, and spread over baked bars.
  • Cool slightly and cut into bars.

CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES



Crispy Peanut Butterscotch Fudge Squares image

Different twist on regular fudge. We love butterscotch at my house and these were a hit!

Provided by Kristin Miller

Categories     Other Desserts

Number Of Ingredients 15

CRUST
4 1/2 Tbsp margarine
2 c mini marshmallows
1/4 c creamy peanut butter
3 c crisp rice cereal (rice crispies)
FUDGE
2 Tbsp margarine
2/3 c evaporated milk
1 1/2 c granulated sugar
1/4 tsp salt
2 c mini marshmallows
1 c butterscotch morsels
3/4 c creamy peanut butter
1 tsp vanilla extract
1/4 c chopped nuts (optional)

Steps:

  • 1. FOR CRUST: Coat a 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
  • 2. Melt margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
  • 3. FOR FUDGE: Combine margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  • 4. Add marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge if desired; press in slightly. Refrigerate until set. Cut into squares.

BUTTERSCOTCH SQUARES



Butterscotch Squares image

This is an old Mennonite recipe. Hails from Iowa! These sound really good. I love all things butterscotch! Have not tried these yet. But I will! Picture is not mine. Enjoy!

Provided by Patty Ward

Categories     Other Desserts

Time 40m

Number Of Ingredients 9

pre-heat oven to 350 d/f.
1/2 cup butter, melted
1 1/2 cups brown sugar
1 large egg
1 cup flour, sifted
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped nuts (your choice)
1 tsp vanilla

Steps:

  • 1. Melt butter and blend with sugar. Add egg and beat vigorously. Sift flour. Add baking powder and salt. Sift flour again. Add dry ingredients to egg and sugar mixture and mix together well. Add chopped nuts and vanilla.
  • 2. Spread dough in a greased pan 8 X 8 inches. Bake at 350 d/f for 30 minutes. Cut into bars while warm. Makes 18-20 squares.

CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES



Crispy Peanut Butterscotch Fudge Squares image

How to make Crispy Peanut Butterscotch Fudge Squares

Provided by @MakeItYours

Number Of Ingredients 15

CRUST:
4 1/2 teaspoons light margarine
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups crisp rice cereal
FUDGE:
2 tablespoons light margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup cocktail peanuts, chopped

Steps:

  • FOR CRUST:
  • COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
  • MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
  • FOR FUDGE:
  • COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  • ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.

SEE'S BUTTERSCOTCH SQUARES



SEE'S BUTTERSCOTCH SQUARES image

Number Of Ingredients 5

2 cups dark brown sugar, packed
3/4 cup heavy cream
6 Tbs. butter
1/2 tsp. maple flavoring
1 1/2 cups powdered sugar SIFTED

Steps:

  • Combine dark brown sugar, cream and butter in large heavy saucepan. Heat and stir until boiling. Reduce heat and boil to 237ish on glass thermometer/239.9 on digital. Stir carefully occasionally without scraping sides. Remove from heat. Pour into mixing bowl. Do not scrape. Add maple and powdered sugar in three portions. Stir until slightly thickened When slightly thickened pour into pan. When cool remove with foil. place on parchment or waxed paper. Turn over and "foot" with chocolate. Chille on hour. Flip over when chocolate is set. Measure carefully and cut into 1 inch squares. Dip in tempered chocolate. Check making artisan chocolates for help.

BUTTERSCOTCH PEANUT SQUARES



Butterscotch Peanut Squares image

These bars, which our family refers to as peanut butter brownies, are delicious! They slice and pack easily making them ideal for road trips and bake sales. I always double the recipe because a single batch is never enough! -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 squares.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups packed brown sugar
1/2 cup butter, cubed
1/2 cup chunky peanut butter
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.

Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERSCOTCH CONFETTI SQUARES RECIPE - (2.4/5)



Butterscotch Confetti Squares Recipe - (2.4/5) image

Provided by á-8623

Number Of Ingredients 4

1 cup peanut butter (you can use 1/2 cup if you want it less peanutty and more butterscotch-y)
1/2 cup good quality butter
12 oz. pkg of butterscotch baking chips
12 oz. bag of "fruit flavored" colored marshmallows (big bag)

Steps:

  • Melt peanut butter, butter, and butterscotch chips together in a big pt. Melt until smooth. Let mixture cool down until you can touch bottom of pot with the palm of your hand without pain. Add marshmallow. Stir to coat. Put in 9x13pan lied with wax paper. Put in refrigerator until cold and set. Cut into squares and keep refrigerated. Can freeze for at least 9 months.

NO COOK PEANUT BUTTER BUTTERSCOTCH SQUARES



No Cook Peanut Butter Butterscotch Squares image

Make and share this No Cook Peanut Butter Butterscotch Squares recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 15m

Yield 25 serving(s)

Number Of Ingredients 7

1/2 cup peanut butter
1/2 cup butter or 1/2 cup margarine
2 1/2 cups butterscotch chips (or 1 pkg)
2/3 cup flaked coconut
3 cups colored miniature marshmallows
1 pinch salt
1 teaspoon vanilla

Steps:

  • 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.

BUTTERSCOTCH COFFEE SQUARES



Butterscotch Coffee Squares image

It is the richest, gooiest, yummiest use of instant coffee that I have ever tasted! These are a cousin the chewy blondes but witha definite coffee flavor. Also good with ice cream!

Provided by TiMo V

Categories     Bar Cookie

Time 45m

Yield 24 cookies

Number Of Ingredients 8

3/4 cup butter (1 1/2 sticks)
2 cups firmly packed brown sugar
2 tablespoons instant coffee powder
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup chopped walnuts (black)
1 cup chocolate chips (optional)

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!

Nutrition Facts : Calories 198, Fat 9.4, SaturatedFat 4.1, Cholesterol 32.9, Sodium 54.3, Carbohydrate 26.7, Fiber 0.6, Sugar 17.9, Protein 2.4

CHOCOLATE BUTTERSCOTCH RIPPLE SQUARES



Chocolate Butterscotch Ripple Squares image

Make and share this Chocolate Butterscotch Ripple Squares recipe from Food.com.

Provided by Suzie_Q

Categories     Bar Cookie

Time 55m

Yield 3 dozen sqaures, 36 serving(s)

Number Of Ingredients 11

1 3/4 cups butterscotch chips
1 (10 ounce) can sweetened condensed milk
2 tablespoons butter
2 1/4 cups packed brown sugar
2 eggs
1 cup butter, melted
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
2/3 cup oatmeal
1/3 cup cocoa powder
1 cup chopped walnuts

Steps:

  • Heat butterscotch chips, condensed millk and 2 tbsp butter over low heat, stirring constantly until melted and smooth. Set aside.
  • Mix together brown sugar, eggs, melted butter, and vanilla until smooth. Stir in remaining ingredients. Mix well.
  • Spread half in prepared 13" x 9" cake pan. Spread butterscotch mixture evenly over base. Dot spoonfuls of remaining batter on top. Spread lightly with knife to cover filling.
  • Bake in 350 degree oven for 30 - 35 minutes or until set.
  • Cool completely, then cut into squares.

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