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No-Bake Butterscotch Bars


No-Bake Butterscotch Bars


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

No-Bake Butterscotch Bars



    1. Line 15x10x1-inch baking pan with heavy foil, extending foil over the edges of the pan; set aside.
    2. 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.
    3. 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.
    4. 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.

    From the Test Kitchen


    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.

    Nutrition Facts (No-Bake Butterscotch Bars )

      Per serving: 
    • 190 kcal cal., 
    • 10 g fat 
    • (4 g sat. fat, 
    • 1 g polyunsaturated fat, 
    • 3 g monounsatured fat), 
    • 10 mg chol., 
    • 141 mgsodium, 
    • 26 g carb., 
    • 1 g fiber, 
    • 22 g sugar, 
    • 3 g pro.
    • Percent Daily Values are based on a 2,000 calorie diet

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