butterscotch bars

Ever had a blondie? This one tastes AMAZING but just happens to be loaded with zucchini!

Butterscotch Zucchini Bars

(227 grams) butter, (room temperature)

(350 grams) brown sugar, (packed)

eggs, (room temperature)

vanilla

(250 grams) all-purpose flour

baking powder

salt

butterscotch morsels

Preheat oven to 350°F. Spray a 9x13 pan with non-stick spray or use the butter &amp; flour method.

In a large bowl add the butter and brown sugar. Using a hand-held mixer, cream them together until they are lighter and fluffier.

Add the eggs and vanilla to the butter mixture and mix until fully combined, 1-2 minutes. Scrape down the bowl as needed.

Add the flour, baking powder, and salt to the bowl and mix on medium-low until just combined.

Add in the zucchini and mix on low. It should be a runny mixture. If it appears dry at all, let it sit for 5 minutes.

Add in 1 cup of butterscotch morsels and stir with a spatula.

Pour the batter into the prepared pan and then top with remaining butterscotch morsels.

Bake for 40 minutes and check for doneness. An inserted toothpick should be removed with a few crumbs on it, but not wet batter. It should appear dark on top and the edges. (This is good!)

These vegan butterscotch and raspberry crumble bars are a delicious summer treat! They&#039;re made with Nature&#039;s Charm Coconut Butterscotch Sauce, tart raspberries and a classic crumble mix using flour, sugar, and vegan butter.

Vegan Butterscotch Crumble Bars

all-purpose flour (250 g) (plain flour)

sugar (100 g) (vegan-friendly)

unsalted vegan butter (110 g) (cold and cubed)

Nature's Charm Coconut Butterscotch Sauce (400 g)

raspberries (240 g)

Preparation

Preheat the oven to 350°F (180°C) and line an 8x8 inch (20x20 cm) baking dish with parchment paper.

In a large bowl, combine the flour and sugar. Add the cubed vegan butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Base

Press two-thirds of the crumble mixture into the bottom of the prepared baking dish, reserving the remaining one-third for the topping.

Butterscotch

Pour the jar of Nature&#39;s Charm Coconut Butterscotch Sauce over the crumble layer and spread it evenly.

Raspberries

Sprinkle the fresh raspberries over the butterscotch layer.

Crumble

Sprinkle the remaining one-third of the crumble mixture over the fruit.

Bake

Bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling.

Serve

Let cool for at least 10 minutes before slicing and serving.

These easy Keto Butterscotch Bars have all the flavor of oatmeal scotchies with a fraction of the carbs! Tender and chewy, and packed with sweet butterscotch flavor.

Keto Butterscotch Bars

butter

coconut

almonds

almond flour

brown sugar replacement

collagen protein (optional)

tsp baking powder

tsp salt

vanilla extract ((can sub caramel or butterscotch flavor))

keto butterscotch chips

tbsp sugar free chocolate chips

Preheat the oven to 325ºF and line an 8x8 metal baking pan with parchment paper.

In a medium skillet, melt the butter over medium heat until it becomes a deep amber color. Watch carefully, do not let it over-brown (if it froths and you can&#039;t see the color, stir it a little bit). Set aside to cool.

In a food processor, combine the flaked coconut and sliced almonds. Pulse a few times until the mixutre resembles oat flakes. Transfer to a large bowl.

Whisk in the almond flour, sweetener, collagen, baking powder, and salt, then add the browned butter, egg, and vanilla extract. Stir until well combined. Stir in half of the butterscotch chips, reserving the remainder for the top. Stir in the chocolate chips.

Press the mixture firmly and evenly into the prepared baking pan.

Bake 15 to 20 minutes, until golden brown and just barely firm to the touch. Remove from the oven and sprinkle with the remaining butterscotch chips. Let cool in the pan, then lift out by the edges of the parchment and cut into bars. Sprinkle lightly with flaked sea salt, if desired.

So good!  I used maple extract as I'd just run out of vanilla.  Can't actually tell, but they are fantastic.  :)

these turned out excellent. top of our go-to list.

OM GOOOD!  These are super delicious just like every other one of your recipes that I’ve made. Thank you!!!

So perfect! Followed recipe exactly and these are wonderful! I never knew the power of browning butter before. That makes all the difference!

Carolyn, is there anything you CAN'T do?  The idea to use coconut flakes and sliced almonds to mimic oatmeal is positively brilliant.  These were so delicious and a welcome improvement over the original.

Delicious! I will definitely make these again!  will definitely use less sweetener next time. Questio for you, half would crumble as I took them out of the glass pan. I did use olden monk fruit  and erithytal for the other sweetener. Any ideas on what could have caused this?  Thank you.

Kind of disappointed with these... I have had to cook them wayyyyyyy longer than recipe says. They are super wet in the middle every time I go to take them out. Is this normal and do they set as they cool?

Butterscotch Bars

all purpose flour

dark brown sugar

unsalted butter

tsp pure vanilla extract

eggs

butterscotch baking chips (divided use)

heavy cream

Preheat oven to 350°F. Line a 13x9-inch baking dish with parchment paper leaving a 2-inch overhang on all sides. Spray paper with cooking spray, set aside.

Bars:  In a medium-size mixing bowl use a whisk to sift together the flour, baking powder and salt until combined.

In a separate large mixing bowl, use a whisk to stir together the brown sugar, melted butter, vanilla and eggs until smooth.

Add the dry ingredients to the wet mixture stirring together until fully combined. To the batter add 1 ½ cups butterscotch chips. Stir to distribute.

Spread batter evenly in the prepared pan. (It will be thick) Sprinkle the top with 1/2 cup reserved butterscotch chips.

Place into the oven and bake for 25-30 minutes r until the top appears dry and set and a toothpick inserted into the center comes out clean. Cool completely in the pan on a cooling rack.

Butterscotch Glaze: Place the remaining 1/2 cup butterscotch chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring in between repeating this process until they&#39;re completely melted and smooth.

Lift bars from pan using the parchment paper &quot;handles&quot;. Cut into desired size bars. (You can slice into 12 or 16 bars.)

Pour melted butterscotch into a piping bag or a plastic Ziplock bag with the corner snipped off. Drizzle the glaze over the cut bars, let them dry for about 20 minutes to set, then serve.

Top 4 butterscotch bars recipes from across the web

The most viewed butterscotch bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butterscotch Zucchini Bars

Vegan Butterscotch Crumble Bars

Keto Butterscotch Bars

Butterscotch Bars

Top 4 butterscotch bars recipes from across the web

The most viewed butterscotch bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterscotch Zucchini Bars

Vegan Butterscotch Crumble Bars

Keto Butterscotch Bars

Butterscotch Bars

The most viewed butterscotch bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine