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Peanut Butter Butterscotch Bars

PrintPrint Recipe
  • Yield: 24 bars
  • Prep Time: 0:15
  • Bake Time: 35 to 42 minutes
  • Chill Time: 1 hour

Ingredients

  • Crust
  • 2/3 cup butter OR margarine, softened
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup quick OR old fashioned oats
  • Filling
  • 3 eggs
  • 1/2 cup Karo® Dark Corn Syrup
  • 3/4 cup sugar
  • 2 tablespoons butter OR margarine, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 cup chopped pecans
  • 1 package (11 ounces) butterscotch chips

Directions

  1. Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with cooking spray.
  2. Mix butter, brown sugar, flour and oats until crumbly in a large mixing bowl. Press into baking pan. Bake for 10 to 12 minutes or until lightly browned.
  3. Beat eggs, corn syrup, sugar, butter, vanilla and peanut butter in a large bowl with an electric mixer. Stir in pecans and butterscotch chips with a spoon. Pour mixture over crust. Bake for 25 to 30 minutes or until filling is set.
  4. Remove from oven and cool. Refrigerate until firm, about 1 hour.
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print image

Peanut Butter Butterscotch Bars

  • Yield: 24 bars
  • Prep Time:  15 minutes
  • Bake Time: 35 to 42 minutes
  • Chill Time: 1 hour

Ingredients

  • Crust
  • 2/3 cup butter OR margarine softened
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup quick OR old fashioned oats
  • Filling
  • 3 eggs
  • 1/2 cup Karo® Dark Corn Syrup
  • 3/4 cup sugar
  • 2 tablespoons butter OR margarine melted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 cup chopped pecans
  • 1 package (11 ounces) butterscotch chips

Directions

  • Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with cooking spray.
  • Mix butter, brown sugar, flour and oats until crumbly in a large mixing bowl. Press into baking pan. Bake for 10 to 12 minutes or until lightly browned.
  • Beat eggs, corn syrup, sugar, butter, vanilla and peanut butter in a large bowl with an electric mixer. Stir in pecans and butterscotch chips with a spoon. Pour mixture over crust. Bake for 25 to 30 minutes or until filling is set.
  • Remove from oven and cool. Refrigerate until firm, about 1 hour.