CHOCO-CHEWY SCOTCH BARS RECIPE - (4.6/5)
Provided by rmulleni
Number Of Ingredients 11
Steps:
- 1 Preheat oven to 350°. 2 In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally. 3 Set aside. 4 In another saucepan, melt 1 cup of butter. 5 Remove from heat and beat in brown sugar and eggs. 6 Stir in all remaining ingredients. 7 Spread half of mixture in an ungreased 15x10 jellyroll pan. 8 Drizzle chocolate mixture over dough in pan, and spread evenly. 9 Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble. 10 Bake 35 minutes or until golden brown. 11 Cool and cut into bars.
CHOCO CHEWY SCOTCH BARS
Provided by Food Network
Yield 48 servings
Number Of Ingredients 10
Steps:
- In a microwavable bowl or double broiler, melt together chocolate chips, sweetened condensed milk and two tablespoons butter. Set aside.
- To make dough, in a two-quart saucepan over medium heat combine melted butter and brown sugar. Mix until brown sugar is dissolved and remove from heat. Add to saucepan flour, salt, vanilla, chopped nuts, flaked coconut and eggs. Mix well. Spread half of dough mixture in a 15 x 10-inch jelly roll pan greased with non-stick spray. Drizzle melted chocolate mixture over dough in pan. Dot top of chocolate mixture with remaining dough.
- Bake at 350 F for 30-40 minutes or until golden brown and set in the middle. Cool well on a wire rack for one or two hours. Cut into 48 bars. Store tightly covered.
CHOCOLATE-CHEWY SCOTCH BARS
This recipe is from the 1973 Pillsbury Family Cookbook. Even though I've had this cookbook since the 70's, this is the first time I've made this recipe. Chocolatey, chewy, buttery, and sweet enough to make your teeth revolve - if that sounds like something you'd like, then these are for you. Oh, and easy, too!
Provided by KeyWee
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally.
- Set aside.
- In another saucepan, melt 1 cup of butter.
- Remove from heat and beat in brown sugar and eggs.
- Stir in all remaining ingredients.
- Spread half of mixture in an ungreased 15x10 jellyroll pan.
- Drizzle chocolate mixture over dough in pan, and spread evenly.
- Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble.
- Bake 35 minutes or until golden brown.
- Cool and cut into bars.
CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
SCOTCH BARS
This was one of my mom's recipes, and one of the most popular dessert/cookie/snacks she made. It's ultra-simple and just about impossible to mess up unless you just flat-out burn it to a crisp.
Provided by Mary the Disturbed
Categories Bar Cookie
Time 40m
Yield 36 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugars.
- Add vanilla and egg yolks and beat until light and fluffy.
- Add flour and oats and blend well.
- Spread in a greased 7"x11" pan and bake at 325 for 25 minutes or until the top is just starting to brown.
- Meanwhile, melt the chocolate chips, ideally in the top of a double boiler.
- Remove the pan from the oven, let sit for five minutes, and spread melted chocolate on top. Sprinkle with nuts.
- Let cool until chocolate is completely set, then cut into squares and stand back.
Nutrition Facts : Calories 411.3, Fat 25.1, SaturatedFat 15.1, Cholesterol 72.1, Sodium 117.4, Carbohydrate 47.8, Fiber 2.6, Sugar 32.8, Protein 3.9
CHEWY SCOTCH BARS
A variation of a Pillsbury recipe I've seen on 'Zaar. This one is adapted from Southern Living November '98 and results in a sweet, fudgy chewy brownie-like bar. I reduced the sugar a bit and added the coffee. I inadvertently doubled the chocolate chips so I am posting it that way. The original called for 15x10 jelly roll pan but I used a 13x9 and increased baking time by a few minutes- the result is a thicker bar but feel free to bake it in the larger pan- just reduce the baking time by 5-8 minutes.
Provided by nadia murray
Categories Bar Cookie
Time 1h5m
Yield 24-30 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Microwave first 4 ingredients in microwave safe bowl at HIGH 1 1/2 minutes or until butter and chocolate melt- stirring twice- mixture will be smooth and thick.
- Stir together 1 cup melted butter and brown sugar, add eggs and vanilla until well blended; stir in chocolate mixture, flour and salt until smooth and stir in pecans.
- Pour into greased 13x9-inch pan and bake at 350°F for 35-40 minutes until toothpick inserted near center comes out clean--do not overbake.
- Cool on wire rack before cutting into bars; serve with ice cream if desired.
- Store well wrapped at room temperature or chilled for a couple of days or freeze for longer storage.
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