PEANUT BUTTER MARSHMALLOW BUTTERSCOTCH SQUARES
Peanut Butter Butterscotch Bars are a nostalgic childhood treat. Creamy peanut butter and butterscotch give way to squishy marshmallows in this yummy treat.
Provided by Jennifer Pallian BSc, RD
Categories Dessert
Time 8m
Number Of Ingredients 4
Steps:
- Combine butterscotch chips, peanut butter and butter in a large microwave-safe dish. Microwave on 50% power for 2 minutes. Remove, stir, then microwave another 1 minute on 50% power. Cool slightly.
- Line a 8x8" square baking pan with parchment paper. Add the marshmallows. When butterscotch mixture has cooled slightly, pour over marshmallows and stir to combine and spread evenly in pan. Refrigerate until firm, about 1 hour.
PEANUT BUTTER BUTTERSCOTCH COOKIES
Soft peanut butter cookies filled with butterscotch chips and finished with a sprinkle of sea salt. Sweet, salty and absolutely perfect!
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
- In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
- Scoop the dough into balls (I use a 1 1/2 tablespoon scoop), and place a couple inches apart on the prepared baking sheets. Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.
Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 149 mg, Sugar 17 g, ServingSize 1 serving
BUTTERSCOTCH PEANUT BUTTER BARS/SQUARES
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
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.
BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERSCOTCH PEANUT BARS
Easy-to-make bars from Margery Richmond in Fort Collins, Colorado are perfect family reunion fare! They hold up in hot weather, stack well and are easy to pick up and eat. With lots of peanuts and butterscotch flavor plus a rich, buttery crust, "Boy, are they good," says Margery.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
Nutrition Facts :
NO COOK PEANUT BUTTER BUTTERSCOTCH SQUARES
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
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 SQUARES
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
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
PEANUT BUTTER BUTTERSCOTCH BARS (NO BAKE)
Make and share this Peanut Butter Butterscotch Bars (No Bake) recipe from Food.com.
Provided by Mirj2338
Categories Bar Cookie
Time 20m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Butter a 9" X 13" baking pan.
- Combine eggs, sugars, and butter in a large, heavy saucepan.
- Bring to a boil and cook over low for about 2 minutes, stirring constantly.
- Remove from heat and add the Graham crumbs, marshmallows and coconut.
- Spread mixture on bottom of prepared pan.
- Melt butterscotch chips and peanut butter together.
- Spread over the top of the bars.
- Chill for at least 6 hours before cutting into squares.
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