Sweet and Salty Butterscotch Bars
These Sweet and Salty Butterscotch Bars are a delicious combination of crunchy, chewy, and sweet with just the right touch of saltiness. Layered with rich, buttery goodness and a mix of sweet and savory flavors, they're an irresistible treat for holiday gatherings, dessert trays, or an afternoon indulgence.
Recipe - Lindale #3
Sweet and Salty Butterscotch Bars
Prep Time20 Minutes
Servings24
Cook Time25 Minutes
Ingredients
12 oz shortbread cookies
1 stick salted butter, melted
2 cups mini pretzels, broken
2 cups butterscotch chips
1 cup lightly salted dry-roasted peanuts
1 cup chocolate chips
1 cup white chocolate chips
1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
Directions
- Preheat the oven to 375˚ F. Line a 9 x 13 baking pan with parchment paper, leaving a one-inch overhang on all sides. Coat the parchment with cooking spray.
- Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter, and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the pan.
- In an even layer, add the pretzels, butterscotch chips, peanuts, chocolate chips and white chocolate chips. Press down gently with your hands. Pour the sweetened condensed milk evenly over the top. Let stand for 30 minutes to allow the condensed milk to soak through the layers.
- Bake for 25 to 30 minutes, or until golden-brown and the edges begin to pull away from the pan. Let cool in the pan for at least 2 hours. Use the parchment overhang to lift the bars out of the pan. Slice into squares with a serrated knife before serving.
Nutritional Information
Per Serving (1): Calories: 350, Fat: 20 g (11 g Saturated Fat), Cholesterol: 15 mg, Sodium: 140 mg, Carbohydrates: 40 g, Fiber: 1 g, Protein: 5 g.
20 minutes
Prep Time
25 minutes
Cook Time
24
Servings
Directions
- Preheat the oven to 375˚ F. Line a 9 x 13 baking pan with parchment paper, leaving a one-inch overhang on all sides. Coat the parchment with cooking spray.
- Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter, and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the pan.
- In an even layer, add the pretzels, butterscotch chips, peanuts, chocolate chips and white chocolate chips. Press down gently with your hands. Pour the sweetened condensed milk evenly over the top. Let stand for 30 minutes to allow the condensed milk to soak through the layers.
- Bake for 25 to 30 minutes, or until golden-brown and the edges begin to pull away from the pan. Let cool in the pan for at least 2 hours. Use the parchment overhang to lift the bars out of the pan. Slice into squares with a serrated knife before serving.