How To make Butterscotch Pecan Squares
14 ounces canned sweetened condensed milk
12 ounces butterscotch chips
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter
softened
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/3 cup pecans :
chopped
Heat oven to 350 degrees. Butter a 13 x 9 inch pan. Line bottom and sides with foil. Heat condensed milk and chips over low heat, stirring, until chips melt. Combine flour, soda and salt. Beat butter and sugar until creamy. Beat in egg a nd vanilla until light and fluffy. Beat in flour mixture until dough just comes together. Reserve 1/2 cup dough. Press remaining dough into bottom and 1/2-inc
h up sides of pan. Pour butterscotch filling onto dough. Crumble remaining doug h on top. Sprinkle with pecans. Bake until crust is golden brown, 30 to 35 minu tes. Cool. Using foil, lift from pan and cut into squares.
Betsy Bowden PK General Store
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Butterscotch Pecan Muffins
Today I am making a recipe from the 1938 Dominion Cook Book of Tested Recipes. These delicious breakfast muffins are easy to make. Flakey, buttery, butterscotch and pecan combine to melt in your mouth. The perfect side for your breakfast coffee.
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00:00 - Start
00:11 - Recipe
00:22 - Butter trick
05:03 - Out of the Oven
05:13 - Taste Test
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There was a time when we all knew Trisha Yearwood as a country singer, but now that she’s on the twelfth season of her own cooking show, it’s pretty clear that she’s a standout star in the kitchen too. We’ve made a few of her recipes here at 12 Tomatoes now (her Baked Bean Casserole and her Charleston Cheese Dip to name a couple) and they’ve never failed to be totally delicious. Her Butterscotch Bars are no different – a soft and sweet bar studded with nutty oats and plenty of peanut butter and butterscotch flavor, they’re a triumph of a dessert bar.
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Butterscotch Squares!
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Butterscotch Bars
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Packed with a rich, intense flavor, these butterscotch bars are a easy-to-make treat. They've got a nice crispy texture with a smooth, creamy finish! | wyseguide.com
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INGREDIENTS
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 2 eggs
- 2 1/2 cups graham cracker crumbs
- 2 cups marshmallows
- 1 cup sweetened shredded coconut
- 6 ounces butterscotch chips
- 1/2 cup smooth peanut butter
INSTRUCTIONS
Prepare graham cracker crumbs by placing in a bag and using a rolling pin to crush them. A food processor can also be used. When finely crushed, set aside until ready to use.
Prepare a 9x13 baking pan by lining it with a parchment paper sling. Spray the paper with baking spray and set aside.
In a saucepan, heat butter over low heat. Once melted, whisk in sugar and eggs. Over medium heat, bring to a low simmer and continue to cook for five minutes. Remove from heat and let cool about 10 minutes.
Add graham cracker crumbs, marshmallows and coconut. Stir to combine everything.
Pour into prepared baking pan and spread evenly. Set bars aside and prepare topping.
Melt butterscotch chips and peanut butter in microwave in 30-second increments until completely smooth, about three 30-second increments. Spread over prepared bars and smooth out, making sure to spread into the corners.
Allow bars to cool at least two hours before cutting to ensure the topping has set. Cut into small squares and enjoy.