Butterscotch Bark Recipes

BUTTERSCOTCH BARK

Steps:

• Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
• Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
• In saucepan, whisk 12 tablespoons unsalted butter and 1/2 cup light-brown sugar over medium until smooth; spread over crackers.
• Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.

BUTTERSCOTCH BARK

Steps:

• Line 13x 9 pan with aluminum foil.
• In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
• Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.

BUTTERSCOTCH BARK

Steps:

• Preheat oven to 350.
• Spread pecans and coconut on a baking sheet.
• Bake until coconut is golden- about 5 minutes.
• Cool.
• Toss mixture with chocolate chips.
• In a mixing bowl, whip the butter and sugar together until creamy.
• Spread the mixture generously and evenly on the graham cracker squares.
• Line a 10 X 15 rimmed baking sheet with foil.
• Line with the buttered graham cracker squares to fit in the pan in a single layer.
• Bake until bubbly- about 10 minutes.
• Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
• Cool and break into cookie size pieces.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
• Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
• Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

BUTTERSCOTCH BARS

Steps:

• In a medium-sized pot, over low heat, melt butter and sugar together. Cool.
• Beat in the egg.
• Stir in remaining ingredients.
• Spread in a greased and floured 8 x 8" square pan.
• Bake in a preheated 325°F oven for 20-25 minutes.
• Cool. Cut into bars.

BUTTERSCOTCH LOVER BARK (EASY)

Steps:

• Butter a large cooked sheet and line with wax paper.
• Melt 6 oz of the chips in a double boiler.
• When chips are melted completely, remove top pan from bottom pan of double boiler.
• Add the remaining chips and melt until smooth and melted.
• Add the hard crumbled candy with a wooden spoon and stir until completely coated.
• Pour into prepared pan and spread to 1/2" thickness.You don't have to spread to the edges of the pan.
• Let bark set up at room temperature for 1 hour or in the refrigerator for about 1 hour.
• Grab edges of cooled bark and peel off wax paper.
• Break with hands into irregular pieces, about 2" each.
• Store in an airtight container for up to 1 month.
• NOTE: To crumble hard candy; place in a plastic bag and hit with a heavy pot.
• VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots for hard candy -- Chocolate Cookie Butterscotch Bark-Substitute 3/4 cup roughly chopped Oreos for the hard candy -- Halloween Butterscotch Bark-Substitute 3/4 cup whole candy corn for the hard candy.