Saturday, November 20, 2010

Rich Butterscotch Bars

This is one of my grandma's many wonderful recipes! You know it has to be good when it comes from grandma's recipe box, right? I would die to have a day to just go through her ten recipe boxes and copy all of her mouth watering, super delicious recipes! I definitely have inherited the recipe collecting trait from her!

These were the bars that introduced me to my love of butterscotch! I actually don't know if I had ever really had anything with butterscotch in it before these bars. It was one of those things that I just thought I wouldn't like. I still remember when grandma brought these bars to the kitchen table and told me they were butterscotch. I didn't really want to try one, but knew I had to because I didn't want to hurt her feelings. I was thankful she had cut them into rather small, bite-size pieces. But after I took my first bite I was sure wishing she had cut them a little bit bigger. I had a second and then a third. And was wishing I could have a fourth and a fifth. I probably could have eaten the whole container. Of course my next question was "can I have the recipe please?"

These bars are a little on the rich and sweet side, if there is such a thing. But that didn't stop my co-workers from eating the whole pan in about eight hours!


Rich Butterscotch Bars
10 ounce bag of butterscotch chips
1/2 cup butter
2 cups graham cracker crumbs
8 ounces cream cheese, softened
14 ounce can sweetened condensed milk
1 teaspoon vanilla
1 egg
1 cup chopped pecans

In a large microwave safe bowl, heat the butterscotch chips and butter until melted, stirring every thirty seconds until smooth. Add the graham cracker crumbs. Set aside 2/3 of a cup for the topping. Press the remaining crumb mixture into greased 13x9 pan.

In a small bowl, beat cream cheese until smooth. Add the sweetened condensed milk, vanilla, and egg. Stir in the chopped pecans. Pour over the crust. Sprinkle with reserved crumb mixture.

Bake at 325 degrees for 30-35 minutes. Let cool and store in the refrigerator.

Enjoy the Sweet Escape!
-Jess

3 comments:

  1. Yum! Anything with cheesecake is a winner in my book.

    I'd love to have you link this recipe on Sweet Tooth Fridays. I hope to see you there!

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  2. There's no such thing as too rich or sweet!! :)

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