TNgal recipes (299 views)

* Exported from MasterCook *

Butterscotch Bonanza Bars

Recipe By :Joanne Fluke
Serving Size : 0 Preparation Time :0:00
Categories : Cookies and Bars

Amount Measure Ingredient -- Preparation Method
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1/2 cup salted butter -- (1 stick, 4 ounces, 1/4 pound)
2 cups light brown sugar*** -- (pack it down in the cup when you measure it)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 beaten eggs -- (just whip them up in a glass with a fork)
1 1/2 cups flour -- (scoop it up and level it off with a table knife)
1 cup chopped nuts -- (optional)
2 cups butterscotch chips -- (optional)

Preheat oven to 350 degrees F., rack in the middle position.

*** - If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color.

Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips.

All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy.

Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter.

Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH.

Add the light brown sugar to the mixing bowl with the melted butter and stir it in well.

Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated.

Stir in the vanilla extract.

Mix in the beaten eggs.

Add the flour by half-cup increments, stirring in each increment before adding the next.

Stir in the nuts, if you decided to use them.

Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen.

Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula.
Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.)

When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack.

When the bars are cool, use a sharp knife to cut them into brownie-sized pieces.

Yield: Approximately 40 bars, but that all depends on how large you cut the squares.

You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Source:
"Devil's Food Cake Murder"
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Per Serving (excluding unknown items): 2919 Calories; 94g Fat (27.9% calories from fat); 43g Protein; 501g Carbohydrate; 19g Dietary Fiber; 31mg Cholesterol; 3272mg Sodium. Exchanges: 11 1/2 Grain(Starch); 2 1/2 Lean Meat; 17 Fat; 21 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Carmelitas

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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CRUST AND TOPPING:
2 cups King Arthur Unbleached All-Purpose Flour -- (8 1/2 ounces)
1 1/2 cups quick-cooking oats -- (4 5/8 ounces)
1 cup light brown sugar -- (7 1/2 ounces)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter -- softened (8 ounces, 16 tablespoons)
FILLING:
15 ounces caramel -- cut from a block into small chunks (1 1/2 cups)
2 tablespoons milk -- (1 ounce)
1 cup chocolate chips -- (6 ounces)
1 1/2 cups chopped pecans -- (1 ounce)

PREP time: 15 minutes BAKE 35 to 40 minutes TOTAL 1 hour 35 minutes YIELD 3 dozen bars Published: 05/20/2016

Not your ordinary layered bar, carmelitas sandwich a sticky caramel, chocolate, and pecan filling between two layers of buttery, streusel-like shortbread studded with oats. Their variety of both flavors and textures make them an irresistible temptation and an easy crowd-pleaser.

Preheat the oven to 350°F. Lightly grease a 9-inch x 13-inch pan.

To make the crust: Combine the flour, oats, sugar, baking soda, and salt. Add the butter and stir by hand or on low speed of a stand mixer until the mixture is crumbly.

Transfer half the crumb mixture to the prepared pan and press it evenly into the edges and corners.

Bake the crust for 10 minutes.

Remove the crust from the oven and set it aside to cool for 10 minutes.

To make the filling: Melt the caramel and milk over low heat in a saucepan or in a microwave, stirring to combine.

Pour the caramel onto the crust, spreading it to the edges, and allow to cool until set, about 20 to 30 minutes.

Scatter the chocolate chips and pecans evenly over the firm caramel layer, then top with the remaining crumb mixture.

Bake the bars for 25 to 30 minutes, until the crust is lightly browned and the caramel is bubbling around the edges.

Remove the bars from the oven, loosen the edges, and allow them to cool completely in the pan before cutting and serving.

Store wrapped bars at room temperature for a few days; freeze for longer storage.

Source:
"/www.kingarthurflour.com"
S(Internet Address):
"http://www.kingarthurflour.com/recipes/carmelitas-recipe"
Yield:
"3 dozen"
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Per Serving (excluding unknown items): 4916 Calories; 380g Fat (65.8% calories from fat); 46g Protein; 399g Carbohydrate; 40g Dietary Fiber; 501mg Cholesterol; 2452mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 75 Fat; 18 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0