I love to find a good butterscotch recipe.  I’m usually all about the chocolate but once in a while? I’m all bout the ‘scotch. These butterscotch bars have a shortbread cookie base with a layer of caramel sauce and topped with butterscotch pudding cream. It’s a cross between a pudding and cheese cake filling. Finish with Skor Bits on the top to decorate.

Butterscotch Bars

Ingredients

• 2 cups flour
• 1/3 cup sugar
• 1 cup butter, softened
• 1 8 oz. package cream cheese, softened
• 1 cup powdered sugar
• 1 box butterscotch pudding mix (4 serving size)
• 3/4 cup milk
• 1 cup caramel sauce
• ½ to 1 cup Skor Toffee Bits

Directions

Preheat oven to 300ºF. In a large mixing bowl, combine the flour and sugar. Add the butter and beat with an electric mixer on medium speed until completely blended. Add the dough mixture to a 13×9 inch pan and press down to make the crust.

Bake for 35 minutes or until edges of the crust are golden brown. Remove from heat and let cool.

In a large mixing bowl, combine the cream cheese and powdered sugar and beat until fully blended. Then add in milk butterscotch pudding mix and beat until smooth.

Once the shortbread crust is cooled, evenly spread the caramel sauce over the crust.

Spread the pudding mixture over the caramel sauce and smooth out with a spoon. Sprinkle the Skor Toffee Bits on top of the pudding mixture.

Refrigerate for at least an hour or until set. Makes 24 to 36 bars depending on the portion size.

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