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 caloriescarbohydrate: 20.2 gcholesterol: 2.4 mgfat: 7.8 gfiber: 0.6 gprotein: 1.5 gsaturatedFat: 3.7 gservingSize: -sodium: 74.4 mgsugar: 15 gtransFat: : -unsaturatedFat: : -
Directions Butterscotch Bars I
Directions
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In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.
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.
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.