Butterscotch Bars (Printable Version)
Layers of sweet butterscotch, fluffy cheesecake, and toasted pecans come together for a snack that’s seriously hard to put down.
# What You'll Need:
→ Base and Topping
01 -
1 cup pecans, chopped
02 -
2 cups graham cracker crumbs
03 -
1/2 cup salted butter
04 -
1 bag (11 oz) butterscotch chips
→ Cheesecake Filling
05 -
1 egg, large
06 -
1 teaspoon vanilla extract
07 -
1 3/4 cups sweetened condensed milk
08 -
1 block (8 oz) cream cheese, at room temp
# Step-by-Step Guide:
01 -
After baking, let the bars cool off all the way before you move them to the fridge. Give them time to get good and cold, then slice and dig in.
02 -
Pop the pan in the oven and bake about 25 minutes or until set. The middle shouldn't wiggle much.
03 -
Pour that creamy cheesecake mix on your bottom layer. Scatter whatever's left of the crumb mix all over the top.
04 -
Mix cream cheese till it's super smooth and fluffy. Add in the condensed milk, vanilla, and egg; beat until it's all mixed in and creamy with no lumps.
05 -
Take half of your crumb mixture and press it down hard into the pan to give yourself a solid bottom layer.
06 -
Dump in the graham cracker crumbs and pecans with your butterscotch-butter blend. Make sure everything's mixed up nicely.
07 -
Melt the butterscotch chips with the butter in a medium saucepan on the stove over low-medium heat. Stir a lot until no lumps are left.
08 -
Set your oven to 350 F (175 C). Grab a 9x13 pan and grease it so nothing sticks.
# Additional Notes:
01 -
A wiped-clean sharp knife makes nice, tidy cuts for each square.