Peanut Butter Butterscotch Bars - Karo

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Peanut Butter Butterscotch Bars

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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

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.

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Corn Syrup

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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.