Best Fantastic Fudgy Butterscotch Bars Recipes

FUDGY BUTTERSCOTCH BARS

Steps:

• Preheat oven to 180 degrees celcius.
• Grease pan.
• In a saucepan, melt chocolate chips with the 2 tablespoons of margarine and condensed milk.
• Stir constantly and set aside when mixture is well blended and looks smooth.
• In another saucepan, melt 1 cup of margarine over low heat.
• Remove from heat and add brown sugar and eggs.
• Blend well.
• Add the rest of the ingredients (flour, coconut, vanilla, salt, etc) and mix well.
• Spread half of this batter into the pan then layer the chocolate mixture by tablespoonfuls over the batter.
• Now spread the remaining batter over this chocolate layer.
• With the tip of a knife, swirl slightly to create a marble appearance.
• Bake for 30- 35 minutes or until slight golden brown and center comes out clean when a toothpick is inserted.
• Cool for at least 45 minutes.
• Cut into bars.

LIGHT BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°.
• Beat sugars and butter with a mixer at medium speed until well-blended (about 4.
• minutes).
• Add egg whites and vanilla; beat well.
• Lightly spoon flour into dry.
• measuring cups, and level with a knife.
• Combine flour, baking powder, and salt; stir.
• well with a whisk.
• Add flour mixture to sugar mixture; beat at low speed just until blended.
• Stir in morsels.
• Spread batter evenly into an 8-inch square baking pan coated with cooking spray.
• Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack.

BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap.
• Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture.
• Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°.
• Cream sugars and margarine at medium speed until well-blended (about 4 minutes.) Add egg whites and vanilla; beat well.
• Lightly spoon flour into measuring cups; level with a knife.
• Combine flour, baking powder and salt; stir well with a whisk.
• Add flour mixture to butter mixture; beat at low speed just until blended.
• Spread batter evenly in an 8" square pan that has been sprayed with cooking spray.
• Sprinkle evenly with butterscotch morsels.
• Bake at 350° for 28-30 minutes or until a wooden pick inserted in the center comes out clean.
• Cool and cut into squares.

CAKE MIX BUTTERSCOTCH BARS

Steps:

• Heat oven to 350ºF. 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.