So, after running 20 miles yesterday I was sitting at home and a serious itch to bake came washing over me and I was in the mood where I felt like I needed to bake something that would taste amazing regardless of how “healthy” the treat was!
I sat down with Scott and we started looking through a few of the recipes in the “I need to try” file folder and we came across these Chocolate Butterscotch Bars. As soon as we saw them we knew that today was the day to try these! We both love butterscotch and what is more perfect that adding some chocolate into the mix!
These bars turned out amazing! As I was reading the recipe I noticed at the bottom it noted that it would make between 40-60 small squares or triangles from a 9×13″ pan. Craziness, I thought! Well, once these were ready to serve we completely understood why. These bars are incredibly rich and a little bit goes a long way!
Since I hadn’t sent anything to work with Scott in a while for all his co-workers, I decided these would be perfect! Besides, as rich as this dessert is Scott and I really did not need a whole pan of these sitting around the house forever! Everyone there loved them!!! I hope you enjoy these as much as we (and Scott’s co-workers) did!!!
Double-Decker Chocolate-Butterscotch Bars
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1 1/2 Cups Powdered Sugar
1 Cup Creamy Peanut Butter
6 Tablespoons Butter, Melted
1 (9 ounce) Package Chocolate Wafers, Crushed
1/3 Cup Milk
3 Tablespoons Butterscotch Instant Pudding/Pie Filling Mix
3/4 Cup Butter, Softened
1/2 Teaspoon Vanilla
3 1/2 Cups Powdered Sugar
1/2 Cup Butterscotch Chips/Flavor Pieces
1 Teaspoon Shortening
Line a 13×9 pan with foil, extending the foil over the edges of the pan; set pan aside. For the crust, in a large bowl stir together the 1 1/2 cups powdered sugar, peanut butter, and the 6 tablespoons of melted butter. Stir in the crushed chocolate wafers. Press mixture onto the bottom of the prepared pan. Chill while preparing the top layer.
For the top layer, in a small bowl combine the milk and the pudding mix; set aside. In a larger bowl beat the 3/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat pudding mixture and vanilla into butter until smooth. Gradually beat in the 3 1/2 cups of the powdered sugar into the butter mixture until the mixture is smooth and spreadable. Spread evenly over the crust.
For the drizzle, in a microwave-safe bowl combine the butterscotch chips and shortening. Microwave on 100 percent power (high) for about 1 minute (or until melted), stirring every 30 seconds. Spoon mixture into a zip lock bag; snip a small hole in one corner of the bag. Drizzle the mixture in a crisscross pattern over the top!
Cover and chill for at least 2 hours.
Using the edges of the foil, lift the uncut bars out of the pan. Cut into small bars or triangles. (Makes about 40-60 small squares or triangles! This dessert is very rich and a little bit goes a long ways!)
To store: Place bars in a single layer in an airtight container; covered and store in the refrigerator for up to 3 days.
Source: Better Homes and Garden Christmas Cookie Magazine 2011