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No-Bake Butterscotch Bars Recipe

   
 

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     No-Bake Butterscotch Bars

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   64
Preptime   45 mins

Ingredients
1 cup granulated sugar
1 cup light-color corn syrup
2 cups peanut butter
3 cups crisp rice cereal
3 cups cornflakes
3/4 cup butter
4 cups powdered sugar
2 4-serving size packages butterscotch instant pudding and pie filling mix
1 3.7 oz package (2 bars) chocolate-covered crisp peanut butter candy (such as Butterfingers, finely
 
1/4 cup milk
1 12 ounce package (2 cups) semisweet chocolate pieces
1/2 cup butter

Instructions
Line 15x10x1-inch baking pan with heavy foil, extending foil over the edges of the pan; set aside.
In a large saucepan combine granulated sugar and corn syrup; heat and stir over medium heat just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until smooth. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of the prepared pan. Place a piece of waxed paper over the mixture and press firmly with your hands; set aside.
For pudding layer, in a medium saucepan melt the 3/4 cup butter over medium heat. Stir in powdered sugar, pudding mixes, 1/2 cup of the chopped candy, and the milk. Spread pudding mixture over cereal layer; set aside.
For frosting, in a small saucepan heat and stir chocolate pieces and the 1/2 cup butter over low heat until melted and smooth. Spread frosting over pudding layer. Sprinkle with the remaining 1/4 cup chopped candy. Chill, uncovered, about 1 hour or until set. Cover for longer storage. To serve, use foil to lift uncut bars out of pan. Place on a cutting board; cut into bars To Make Ahead- Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Serving Suggestions
Before serving, let stand at room temperature for 30 minutes.


Originally Submitted
9/19/2021





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