Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Butterscotch Cheesecake Bars




Source of Recipe


recipecircus-becky sims


List of Ingredients





1 (12.00 ounces) package butterscotch chips
1/3 cup margarine or butter
2 cups graham cracker crumbs
1 cup chopped nut (whatever you prefer)
1 (8.00 ounces) package cream cheese, softened
1 (14.00 ounces) can Eagle Brand Condensed Milk
1 teaspoon vanilla
1 egg








Recipe



1. In medium saucepan, melt morsels and maragarine; stir in crumbs and nuts.
2. Press half of mixture firmly into bottom of greased 13 x 9" pan.
3. In large bowl, beat cheese until fluffy; beat in Eagle Brand Milk, vanilla and egg.
4. Mix well.
5. Pour on top of crumb and nut mixture in pan.
6. Top with remaining crumb mixture.
7. Bake 25-30 minutes at 350 degrees, until toothpick inserted near center comes out clean.
8. Cool to room temperature.
9. Chill before cutting into bars.
10. Refrigerate bars.