Butterscotch Almond Bars Recipes

BUTTERSCOTCH ALMOND GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, butterscotch extract and butterscotch chips with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

BUTTERSCOTCH ALMOND BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking dish.
• Combine flour and baking powder; set aside.
• Blend in sugar into melted butter.
• Beat in eggs and vanilla.
• Stir in flour mixture.
• Spread batter into greased prepared baking pan (don't pack down too hard).
• Bake for 20 minutes.
• Remove from oven.
• To prepare nutty topping: Melt butter in small saucepan.
• Add and mix in sugar, cornsyrup, water a salt.
• Bring mixture to boil; boil 4 minutes, stirring constantly.
• Stir in sliced almonds.
• Spread nutty topping evenly over baked crust.
• Bake 15 minutes longer.
• Cool.
• Melt chocolate; drizzle over bars.
• Cut into bars.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

BUTTERSCOTCH ALMOND BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour and baking powder.
• Melt butter and pour into mixing bowl. Blend in the sugar, then beat in the eggs and vanilla.
• Stir in the flour and baking powder.
• Spread in a greased 13 x 9 inch pan. Bake at 350 degrees for 20 minutes, then cool.
• For the topping melt the butter, add the remaining ingredients (except the almonds and chocolate) and boil for 4 minutes, stirring constantly.
• Take off the heat and stir in the almonds.
• Pour over the baked base.
• Melt the chocolate and drizzle over. Let cool completely.

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.

BUTTERSCOTCH BARS

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
• Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.