No-Bake Butterscotch Bars

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  • Makes: 64 servings
  • Serving Size: 1 bar
  • Makes: 64 bars
  • Prep: 45 mins
  • Chill: 1 hr

No-Bake Butterscotch Bars

Directions

  1. Line 15x10x1-inch baking pan with foil, extending the foil over edges of pan; set aside.
  2. In a large saucepan combine granulated sugar and corn syrup. Cook and stir over medium heat just until mixture boils around the edges. Cook and stir for 1 minute more. Remove from heat. Stir in peanut butter until mixture is smooth. Stir in rice cereal and cornflakes until coated. Transfer mixture to the prepared baking pan. Using a piece of waxed paper, press mixture very firmly and evenly into pan.
  3. For pudding layer, in a medium saucepan heat the 3/4 cup butter over medium heat until melted. Stir in powdered sugar, dry pudding mix, 1/2 cup of the chopped candy, and the milk. Spread pudding mixture over cereal layer.
  4. For frosting, in a small saucepan cook and stir chocolate pieces and the 1/2 cup butter over low heat until melted and smooth. Carefully spread frosting over pudding layer. Sprinkle with the remaining 1/4 cup chopped candy. Chill about 1 hour or until set. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.

From the Test Kitchen

To Store:

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. Before serving, let stand at room temperature for 30 minutes.

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Nutrition Facts (No-Bake Butterscotch Bars)

  • Per serving:
  • 190 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 10 mg chol. ,
  • 141 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 22 g sugar ,
  • 3 g pro.
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