Butterscotch Peanut Squares Recipes
PEANUT BUTTERSCOTCH SQUARES
This was a favorite of my grampa's and so it has special meaning. I always think of him when I make them. They're just a great little treat to have on hand and also freeze well to pull out at any time.
Provided by CoffeeB
Categories Bar Cookie
Time 30m
Yield 12 bars
Number Of Ingredients 8
Steps:
- Preheat over to 350 degrees.
- Cream together the butter and brown sugar.
- Add the flour and press into a buttered 9x13 baking pan.
- Bake 15 minutes.
- In a sauce pan combine the sugar and light corn syrup and bring to a boil.
- Remove from heat.
- Add butterscotch chip and peanut butter.
- Stir until melted.
- Add corn flakes.
- Spread carefully onto the crumb crust.
- Cool and cut into squares.
Nutrition Facts : Calories 406, Fat 17.4, SaturatedFat 9.4, Cholesterol 20.3, Sodium 165.8, Carbohydrate 60.9, Fiber 1.1, Sugar 36, Protein 4.8
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 :
BUTTERSCOTCH SALTED PEANUT BARS
This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a 15 x 10-inch baking sheet with parchment paper.
- Combine all crust ingredients, and press into bottom of the pan.
- Bake for 10-12 minutes (do not over bake).
- Remove from oven then sprinkle the peanuts evenly over crust.
- In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
- Pour the hot mixture over the nuts, and return to oven.
- Bake for 15 minutes or until until golden.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
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