1/2 c Butter or oleo 1/2 c Brown sugar 1 1/3 c Sifted flour 2/3 c Sugar 2/3 c Light corn syrup 1 6 oz pkg butterscotch pieces 1/2 c Chunk-styled peanut butter 2 c Corn flakes Cream oleo or butter and brown sugar. Stir in flour (mixture will be crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking pan. Bake in 350?F oven for 15 minutes. In saucepan, combine sugar and corn syrup; heat to boiling. Remove from heat. Add butterscotch pieces and peanut butter; stir till chips are melted, Stir in corn flakes. Spread over baked layer. Cool; cut into squares.
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Butterscotch Bars
PRINT the recipe: 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.
BUTTERSCOTCH BARS
BUTTERSCOTCH BARS
120 grams salted butter ¾ cup brown sugar 120 grams liquid glucose 2 whole eggs 2 cups La Filipina Bread Flour ½ teaspoon baking powder ½ teaspoon baking soda