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May 13, 2009

Butterscotch Bars

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:55 am

I’m always on the look out for new cookie or bar recipes so when I saw this lightened up recipe in Cooking Light I knew I would be trying it soon.   I love butterscotch pudding  but not candy.  Something about the taste of butterscotch is comforting to me.  I remember my mom serving it still warm from the pan.  Yummy!

These bars did take some time to put together because you make a crust and you also have to melt the butterscotch chips and condensed milk.  These bars are delicious but I recommend that you have a napkin and  glass of milk near by too.  My husbands’ coworkers were lucky enough to be the recipients of half of the pan of Butterscotch Bars.



Butterscotch Bars

source:  Cooking Light


  • 1  cup  packed brown sugar
  • 5  tablespoons  butter, melted
  • 1  teaspoon  vanilla extract
  • 1  large egg, lightly beaten
  • 9  ounces  all-purpose flour (about 2 cups)
  • 2 1/2  cups  quick-cooking oats
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • Cooking spray
  • 3/4  cup  fat-free sweetened condensed milk
  • 1 1/4  cups  butterscotch morsels (about 8 ounces)
  • 1/8  teaspoon  salt
  • 1/2  cup  finely chopped walnuts, toasted


1. Preheat oven to 350°.

2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.


March 21, 2009

Peanut Butter and Jelly Bars

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:22 am

A few months ago I received Martha Stewart’s Cookies cookbook for my birthday.  I must confess that this is the first recipe that I’ve made out of it.  Something put me in the mood for peanut butter cookies but then I remembered that I had a recipe in teh cookbook for Peanut Butter and Jelly Bars.  The idea of bar cookies appealed to me so much more than drop cookies.

My husband and I both agreed that these tasted like a peanut butter and jelly sandwich that was baked.  I suggest that you have a glass of milk and a napkin handy when you eat these cookies.  My husband took a small plate of cookies to a coworker who also enjoyed them.  I took a plate to my mom and she loved them.  I suggest bringing these to your next gathering.


Peanut Butter and Jelly Bars

source: Martha Stewart Cookie cookbook and


Makes about 3 dozen

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 1/2 cups smooth peanut butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups strawberry jam, or other flavor
  • 2/3 cup salted peanuts, roughly chopped


  1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

December 9, 2008

Hello Dolly Bars

Filed under: Cookies, Dessert, Holiday, Uncategorized — Tags: — bettylou79 @ 12:43 pm

Oh my goodness! I have been waiting to post these on the blog ever since I started this blog back in the summer. I love these cookies. I could seriously eat the whole pan, don’t tempt me though!! These bars say Christmas to me. My grandma would make them only at Christmas time and no other time. She would probably make several batches because the family and other guests would eat them all up. I couldn’t go to my Grandparent’s house at Christmas and not have one or three of these cookies. They are so easy to put together, that is once the prep of chopping and smashing and measuring is done. Since my both of my Grandparent’s have passed away I have taken over the Christmas cookie baking duties as well as few other baking duties. My mom is still in charge of the pies at family gatherings though! As I sit here writing this post with Charlie Brown on in the background, I can smell them baking in the oven! Yummy!! Hurry! I urge you to make these bars for your family or officemates or even your next large gathering. Enjoy!!


Hello Dolly Bars

source: My Grandma


1/2 cup melted butter (1 stick)

1 cup crushed Nilla Wafers (about 30 wafers)

6 oz chocolate chips

1 cup coconut

1 cup chopped pecans

1 can Sweetened Condensed Milk


Preheat oven to 350. Place stick of butter in 9 x 13 pan. Place pan with butter in oven while oven preheats. This will melt the butter. Spread crushed Nilla Wafers over melted butter. Spread chocolate chips on top of Nilla wafers. Spread coconut on top of chocolate chips. Spread chopped pecans on top of chocolate chips. Drizzle sweetened condensed milk over the pecans. Bake for 30 minutes. Cut while warm. Enjoy!!

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