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
How To make Butterscotch Pecan Squares's Videos
Butterscotch Pecan Slab Pie Recipe from Food Network Magazine November 2023
In this video, I am making Butterscotch Pecan Slab Pie using a recipe from the November 2023 edition of Food Network Magazine.
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Award Winning KETO PECAN PIE | Gooey Sugar-Free Recipe
This is the ULTIMATE sugar-free pecan pie recipe. Gooey and rich, just like the real thing, but with a tiny fraction of the carbs. And it won for BEST Keto Pecan Pie from HighFalutin' Low Carb. Only 3g net carbs per serving!
????️ Printable Keto Pecan Pie Recipe:
================================
► HELPFUL RESOURCES
Tips on using Keto Sweeteners:
Baking with Almond Flour:
► COOKBOOK
The Ultimate Guide to Keto Baking:
► PRODUCTS USED:
Good fine almond flour:
Swerve Brown:
BochaSweet:
Allulose:
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OTHER VIDEOS YOU'LL LOVE ►
Easy Keto Pie Crust:
Keto Maple Pecan Scones:
Keto Pecan Pie Muffins:
#pecanpie #ketodessert #ketobaking
Pecan Butterscotch Dream Dessert
Pecan Butterscotch Dream Dessert Recipe
Crust:
1 cup flour
1/2 cup of Butter
1 cup chopped pecans
Dessert Layer 1:
8 oz cream cheese (softened)
1 cup of powdered sugar
8 oz of whipped cream (or 8 oz of Cool Whip)
( Spread on cooled crust)
Dessert Layer 2:
2 small boxes of butterscotch
3 cups of milk
(Mix together till thick and creamy; pour over first two layers)
Dessert Layer 3:
8 oz whipped cream (or 8 oz Cool Whip)
Toppings:
1/2 cup chopped pecans
Directions:
1) Preheat Oven to 350 degrees Farenheight. Prepare baking pan with nonstick spray.
2) Prepare Crust: In a bowl, add 1 cup chopped pecans, 1 cup flour, and 1/2 cup of melted butter. Stir together until fully mixed. Spread beacon crust on a 9 x13” pan evenly. Bake for 20 minutes. Remove from oven and cool completely.
3) Prepare pudding mixture: Add 3 cups of milk to bowl, add 2 boxes of butterscotch pudding and whisk well together. Transfer mixture to small sauce pan and stir on medium heat till sauce thickens and becomes creamy. Remove from stove and set aside to cool completely.
4) Prepare Cream Cheese layer: Add to bowl, 8 oz soften cream cheese, 1 cup powdered sugar, 8 oz whipped cream (or 8 oz Cool Whip) and mix till well blended.
5) Assemble Dessert Layers: First, spread cream cheese layer evenly across the cooled pecan crust.
Next, spread the cooled butterscotch pudding evenly over the cream cheese layer. Finally, spread 8 oz of whipped cream (or 8 oz Cool Whip) over the pudding layer.
6) Sprinkle 1/2 cup of chopped pecans over dessert.
Refrigerate till dessert is firm. Keep refrigerated till ready to serve.
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German Chocolate Pecan Pie Bars Recipe (Amazing)
BUY ANN SIGGARD'S COOKBOOK HERE! -
German Chocolate Pecan Pie Bars
Ingredients:
3 cups pecan halves and pieces
1 ¾ cups all-purpose flour
¾ cup powdered sugar
1 cup cold butter, cubed (2 sticks)
¼ cup unsweetened cocoa
1 ½ cups semi-sweet chocolate chips (OR ¾ cup butterscotch chips + ¾ cup chocolate chips)
¾ cup firmly packed brown sugar
¾ cup light corn syrup
¼ cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut
Directions:
Preheat oven to 350 degrees. Bake pecans in a single layer on a shallow pan 8-10 minutes. Stir halfway through.
Line bottom of deep 9x13 with heavy- duty aluminum foil, allowing 2-3 inches to extend over sides for easy removal. Spray with Pam Spray. OR line with parchment paper sprayed with Pam Spray, making sure parchment extends up the sides.
With your Kitchen aid mixer (or food processor) pulse or mix with paddle attachment to combine butter with the flour/cocoa mixture, until just small pea size pieces of butter are present. Press mixture in the pan, using a cup size measuring cup to press into bottom and sides.
Bake crust for 15 minutes. Remove from pan and sprinkle chocolate/butterscotch chips over the top of the crust.
Whisk eggs until beaten in medium sized bowl and then add brown sugar, corn syrup and melted butter and stir completely. Stir in coconut and toasted pecans and spoon into prepared crust.
Bake at 350 degrees for 25-30 minutes or until golden and set. Cool completely on a wire rack (about an hour). Chill in refrigerator for at least an hour. Lift baked bars from pan and transfer to a cutting board and cut into bars. Enjoy one of the best dessert bars ever!
Gooey Butterscotch Pecan Cake
ACH Food Companies
Chocolate Pecan Bars - Recipe by Laura Vitale - Laura in the Kitchen Ep 169
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