Publisher Photo
Publisher Photo
I put three recipes together to make these great bars-they really satisfy the sweet tooth.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1 package (10 ounces) butterscotch chips
  • 1 cup chopped pecans
  • FILLING:
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour

Directions

In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13-in. x 9-in. baking pan.
In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling.
Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 1-1/2 dozen.
Originally published as Butterscotch Bars in Taste of Home Annual Recipes Annual 2000, p134

Nutritional Facts

1 each: 438 calories, 24g fat (9g saturated fat), 45mg cholesterol, 90mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1 package (10 ounces) butterscotch chips
  • 1 cup chopped pecans
  • FILLING:
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  1. In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13-in. x 9-in. baking pan.
  2. In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling.
  3. Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 1-1/2 dozen.
Originally published as Butterscotch Bars in Taste of Home Annual Recipes Annual 2000, p134

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