Rich Butterscotch Bars
Source of Recipe
Taste of Home, June/July 2002
Recipe Introduction
I lightened them just a little bit and they were still rich and delicious. I used low-fat honey graham crackers, low-fat sweetened condensed milk, and 1/3-less fat cream
cheese. Next time I might even try using 6 T. of butter instead of a whole stick. Oh, and I toasted my pecans. These are rich, but not too sweet in my opinion. And these are best served chilled.
List of Ingredients
11 ozs butterscotch chips
1/2 c butter
2 c graham cracker crumbs -- about 32 squares
8 ozs cream cheese -- softened
14 ozs sweetened condensed milk
1 egg
1 tsp vanilla
1 c chopped pecans
Recipe
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 13x9 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. Cool on a wire rack. Store in the refrigerator.
3 dozen bars
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