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Butterscotch Creme Crescent Bars

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Ingredients
  Sweetened condensed milk 14 Ounce (Not Evaporated)
  Butterscotch chips 1 Cup (16 tbs) (6 Ounce)
  Peanut butter 1 Cup (16 tbs)
  Margarine/Butter 2 Tablespoon (Parkay)
  Vanilla 1 Teaspoon
  Rolled oats 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  All purpose flour/Unbleached flour 1⁄3 Cup (5.33 tbs) (Pillsbury's Best)
  Margarine/Butter, softened 1⁄3 Cup (5.33 tbs) (Parkay)
  Salt 1⁄4 Teaspoon
  Crust 1 Cup (16 tbs)
  Refrigerated quick crescent dinner rolls 8 Ounce (Pillsbury's Best)
Directions

Heat oven to 375°F.
In saucepan, combine all filling ingredients except vanilla.
Cook over low heat just until chips are melted and mixture is smooth, stirring frequently.
Remove from heat; stir in vanilla.
In small bowl, combine all topping ingredients.
Unroll dough into 2 long rectangles.
Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Spread filling mixture over crust; sprinkle topping over filling.
Bake at 375°F. for 17 to 22 minutes or until golden brown.
Cool; cut into bars.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Servings: 
36

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