Butterscotch Lover Bark Easy 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:

• 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 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.

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 BARK

Steps:

• 1. Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet and bake until toasted, about 5 minutes. Remove from oven to cool.
• 2. Generously grease 10" x 15" baking sheet (jelly roll pan) with butter. Break graham crackers in half (squares) and line pan with them in a single layer.
• 3. Sprinkle crackers with nuts, coconut and chips.
• 4. In sauce pan, melt butter and brown sugar over medium heat until dissolved and smooth. DO NOT BOIL! Evenly pour mixture over crackers. Using back of spoon gently move mixture so that it completely covers all the crackers.
• 5. Bake until bubbly, about 10 minutes. Remove from oven and cool completely. Break into squares to serve.

BASIC BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.
• Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.
• Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.