ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Butterscotch Nut Bars

Misc.
Katie, I am from Phoenix, AZ and I have the exact recipe you are looking for there. I am currently in Missouri, but when I get home, I will post it. The crust is baked. Then the nuts go on the cooled crust. Then you melt butterscotch chips, karo syrup and 2 T. butter. I will email exact recipe in two weeks. It's called Butterscotch Nut Bars. julie

MsgID: 028962
Shared by: Julie, Phoenix, AZ
In reply to: ISO: recipe, mixed nut butterscotch bars
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: recipe, mixed nut butterscotch bars
  katie, minneapolis
2 re: Butterscotch Nut Bars
  Julie, Phoenix, AZ
3 Recipe(tried): Butterscotch Nut Bars
  Julie, Phoenix, AZ
ADVERTISEMENT
Random Recipes
  • Corn Fritters (using soft bread crumbs) (1935)
  • CORN FRITTERS 1 cup canned corn, drained 1 cup soft grated bread crumbs 2 eggs, separated 2 tablespoons cream 1/4 teaspoon salt 2 tablespoons melted butter Put corn through the meat chopper, or rub it through a coar...
  • Raspberry Poke Cake (using cake mix and jello)
  • RASPBERRY POKE CAKE 1 box Betty Crocker SuperMoist white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 1 (4-serving size) package raspberry-flavored gelatin* 1 cup boiling water 1/2 cup cold water 1 con...
  • Lebanese Chicken Cutlets with Pine Nuts and Orange
  • LEBANESE CHICKEN CUTLETS WITH PINE NUTS AND ORANGE 1 cup fresh bread crumbs 1/2 cup finely ground walnuts 1 tablespoon minced garlic 1 egg, lightly beaten 1/4 cup labneh* (may substitute thick, Greek-style yogurt) 4 t...
ADVERTISEMENT
  • Beef Bourguignon (using sirloin steak) (crock pot)
  • BEEF BOURGUIGNON 1 (about 3 pounds) boneless beef sirloin steak, 1/2-inch thick, trimmed and cubed into 1/2-inch pieces 1/2 cup all-purpose flour 4 slices bacon, diced 2 medium carrots, diced 8 small unpeeled new re...
  • Anago Green Beans with Charred Garlic
  • ANAGO GREEN BEANS WITH CHARRED GARLIC 5 large garlic cloves 3 tablespoons olive off 1 pound green beans, ends trimmed 3 tablespoons water salt and pepper, to taste Flatten the garlic with the side of a large knife an...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Butterscotch Nut Bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!