Butterscotch Bars I recipe

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Ingredients

3 cups zwieback cracker crumbs
2 cups miniature marshmallows
1 cup chopped pecans
⅔ cup packed brown sugar
1 cup evaporated milk
2 cups butterscotch chips
½ teaspoon vanilla extract

Nutrition Info

159.8 calories
carbohydrate: 20.2 g
cholesterol: 2.4 mg
fat: 7.8 g
fiber: 0.6 g
protein: 1.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 74.4 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.

  2. In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze. Combine the remainder with the dry mixture and mix well.

  3. Spread batter into one 8 inch square buttered baking pan. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator.

Recipe Yield

5 dozen

Recipe Note

No-bake brownie-like bars with the richness of butterscotch.

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