Rich Butterscotch Bars Recipe

5 7 6
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Rich Butterscotch Bars Recipe

Read Reviews
5 7 6
Publisher Photo
From Jefferson, Wisconsin, Kathryn Roth notes, "My husband works second shift, so I spend a few nights a week baking just for fun. He takes half of my sweets to his co-workers, who frequently ask for these tasty bars."
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1 package (10 to 11 ounces) butterscotch chips
  • 1/2 cup butter (no substitutes)
  • 2 cups graham cracker crumbs (about 32 squares)
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

In a large microwave-safe bowl, heat the chips and butter on high for 1-1/2 to 2 minutes or until chips are melted, stirring every 30 seconds until smooth. Add the cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan.
In a small mixing bowl, beat cream cheese until smooth. Add the milk, egg and vanilla; mix well. Stir in pecans. Pour over the crust. Sprinkle with reserved crumb mixture. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 3 dozen.
Originally published as Rich Butterscotch Bars in Taste of Home June/July 2002, p17

Nutritional Facts

1 each: 167 calories, 11g fat (6g saturated fat), 24mg cholesterol, 94mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 2g protein.

  • 1 package (10 to 11 ounces) butterscotch chips
  • 1/2 cup butter (no substitutes)
  • 2 cups graham cracker crumbs (about 32 squares)
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  1. In a large microwave-safe bowl, heat the chips and butter on high for 1-1/2 to 2 minutes or until chips are melted, stirring every 30 seconds until smooth. Add the cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan.
  2. In a small mixing bowl, beat cream cheese until smooth. Add the milk, egg and vanilla; mix well. Stir in pecans. Pour over the crust. Sprinkle with reserved crumb mixture. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 3 dozen.
Originally published as Rich Butterscotch Bars in Taste of Home June/July 2002, p17

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MY REVIEW
buttermilk maid User ID: 2350303 258055
Reviewed Dec. 12, 2016

"Excellent and easy!!! This was included in my 2016 new dozen recipes for the holidays. Already won a "bake Off" at our church. They all wanted the recipe!"

MY REVIEW
MomsCorner User ID: 4834784 129374
Reviewed Nov. 19, 2010

"quick and easy to make and the family loves it. I do switch it up, making it one time with the graham crackers and the next time I use saltines."

MY REVIEW
msdaisey User ID: 1222542 112838
Reviewed Oct. 29, 2010

"very tasty!"

MY REVIEW
msdaisey User ID: 1222542 42473
Reviewed Sep. 26, 2010

"made this for lunch today-went over very well

easy to make"

MY REVIEW
Bean Q User ID: 4900811 56884
Reviewed Jul. 29, 2010

"Very good"

MY REVIEW
shelljo User ID: 95291 129340
Reviewed May. 26, 2009

"I made these for a graduation party and they were YYYUUUUMMMMYYY. Everybody wanted the recipe!"

MY REVIEW
JennyTaylor User ID: 2874618 39808
Reviewed Jul. 21, 2008

"Very good and very easy!"

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