Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Rich Butterscotch Bars




Source of Recipe


Posted at Mimi’s Cyber-Kitchen by Linda in MO 6-13-02. Recipe By: Taste of Home, June/July 2002.


List of Ingredients




11 oz. butterscotch chips
1/2 cup butter
2 cups graham cracker crumbs (about 32 squares)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk (NOT evaporated milk)
1 egg
1 tsp. vanilla
1 cup 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 13- x 9- x 2-inch pan.

In a small mixing bowl, beat cream cheese until smooth. Add the milk, egg, and vanilla; mix well. Pour over the crust. Sprinkle with reserved crumb mixture.

Bake at 325 for 30-35 minutes. Cool on a wire rack. Cut into 18 bars. Store in the refrigerator.