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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bar, Butterscotch Brickle Bar Cookies (Cookie/Candy) Recipe

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This recipe for Bar, Butterscotch Brickle Bar Cookies (Cookie/Candy) is from My favorite "Cookie Jar" recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST: 2 c flour
1 c butter
1/2 c brown sugar
FILLING: 1 c butter
1 c brown sugar
1/3 c butterscotch ice cream topping
1 c butterscotch chips
1 c semi-sw chocolate chips
1/2 c chopped nuts
Directions:
Directions:
PREHET 350º. Line 9X13 pain with heavy foil and leave flaps on sides. Spray with PAM.
1) Process crust in blender, pulsing. Pour into cake pan and press down. Bake 15 min and cool.
2) Pour butterscotch in sprayed cup. Combine butter and sugar, bring to boil over MEDIUM, stirring constantly. Boil 5 min - keep stirring. Take off burner. Add butterscotch and stir quickly. Pour over baked crust. Up and down and lengthwise. Quickly smooth out with spatula as much as possible. Will spread some with cooking. Bake 10 min. Sprinkle top with both chips, give 1-2 min and spread out with spatula. Sprinkle with nuts if desired. Chill in refrig. Peel off foil and break into random pieces.
Number Of Servings:
Number Of Servings:
9X13

 

 

 

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