11 Responses to “Butterscotch Cheesecake Bars”

1. Sounds very yummy. I bet the house smells lovely when these are baking!

   HOWEVER…what is desert without chocolate? Surely some of our loyal cozy chick readers have some chocolatey deserts to share with us??????

   by Diana on December 8th, 2007 at 4:00 pm
   
   

2. Well, I know what I’m baking for my Christmas get-together. I’ve never done anything with butterscotch before. My mouth is already watering.

   by Kate on December 8th, 2007 at 9:05 pm
   
   

3. This sounds sooo good, JB! I can’t wait to make them. And I’m not a huge chocolate fan, so these are just perfect for me.

   by Heather on December 9th, 2007 at 4:38 pm
   
   

4. I have a cookie exchange next weekend and I’m making the bars here. But here is the deal with the wine and these bars–if you’ve already had the wines with the other recipes, you’ll be drunk. LOL. Seriously though, no need for any type of wine here. You want to taste these bars all on their own. Sure, you could do a Muscat, but I’d say leave it well enough alone and have a cup of decaf. I am seriously looking forward to sharing these with my friends, if I can get them past the kids first.

   Thank you, J.B.

   by Michele on December 9th, 2007 at 6:31 pm
   
   

5. Delicious, JB. And oooooohhhhhh so wicked with condensed milk. Butterscotch is such a yummy treat. And this recipe sounds great.

   by Maggie on December 10th, 2007 at 11:02 am
   
   

6. JB, my husband will love these! It will be our *new* treat to try this year.

   Actually, I’m more of a savory cook than a baker, tho’ I adore eating baked goods. And I do bake a few easy things like simple cookies and chocolate balls. But sometimes desserts don’t hafta be baked! Every year for Christmas since I rec’d the original recipe, well over 15 years ago, I’m expected to make a Trifle. They’re sooo easy and quick to make, and really versatile. Oh & they look pretty festive, too! Some years I experiment with different kinds, like last year I made a Pumpkin-Gingerbread Trifle and the year or so before I made it Italian-style, using and adaptation of Giada’s recipe for individual Pannetone ones. Both were delish.

   Here’s my basic stupidly simple recipe for regular English Trifle:

   1 large Sara Lee Pound Cake (or use
   sponge cake or 2 pkgs.ladyfingers)
   Sherry to sprinkle on cake, about 1/2 cup or more
   1 jar strawberry preserves or red currant
   or seedless raspberry jam, as preferred
   2 (3.4 oz.) pkgs. Jello Instant Vanilla Pudding Mix
   3-4 cups milk for pudding, less makes thicker pudding
   Fresh fruit, chopped (or thawed fruit/berries if frozen, or use canned, well drained)
   Whipped cream (about 2 cups) or non-dairy whipped topping
   Garnishes of choice, ie. nuts, berries, chocolate shavings, M&M’s, etc.

   Slice cake in half lengthwise, then crosswise into 1/2″ pieces. In a glass Trifle bowl or any pretty clear glass
   bowl (or individual ones like martini glasses) add cake to bottom & sides. Sprinkle with plenty of sherry to moisten. In another bowl, mix pudding with milk according to package directions. Spread cake layer with room temp. fruit jam, then add fruit. Top with pudding.

   Cover and refrigerate several hours or overnight to chill & for flavors to meld. Before serving add whipped cream and garnish as desired.
   Makes about 12 servings.
   NOTE: Sometimes I make 2 layers of all trifle ingredients, by halving each layer.

   by Lynn in TX on December 10th, 2007 at 8:11 pm
   
   

7. Since you wanted cookie recipes to share, here is the one I make nearly every Christmas, along with the Bourbon Balls & Chocolate Orange Balls, which last until New Years Eve, if we’re lucky. These cookies are really supposed to be Pecan Crescents, but growing up in my family most of us were too impatient to shape them all into half-moons. So I changed the name several years ago to Pecan Frosties, as they’re rolled in powdered sugar! Enjoy.

   PECAN FROSTIES
   1 cup unsalted butter or margarine
   4 TBS. powdered sugar
   2 cups flour
   1 1/2 tsp. baking powder
   1/2 tsp. salt
   1 TBS. vanilla
   1 cup chopped pecans

   Preheat oven to 375 degrees. Cream butter and sugar. In another bowl, sift flour, baking powder and salt. Gradually add flour mixture to creamed butter, stirring to blend. Add vanilla and nuts. Mix well. Roll into finger-size shapes & place on parchment paper-lined cookie sheets. Bake until golden brown, about 10 - 15 minutes, depending on your oven. When cooled, roll in powdered sugar. Makes about 4 to 5 dozen cookies, depending on size.

   by Lynn in TX on December 10th, 2007 at 8:28 pm
   
   

8. Lynn,

   I am going to make those Pecan Frosties tomorrow for some friends who are coming over for dinner. Thank you for posting that recipe! I am always looking for new cookie recipes (I have a character in my new series who sells cookies to make extra money).

   I’m still searching for something chocolatey to post for Diana…

   by JB on December 10th, 2007 at 8:50 pm
   
   

9. JB, I love reading your little teasers about this new series…it sounds like you’re writing it for me it sounds so good! Any idea yet of a title, release date…anything???

   by Melissa on December 11th, 2007 at 11:07 am
   
   

10. Melissa,

    You are so sweet! It’s going to be called Stirring Up Strife and it’s a bible study mystery coming out with St. Martin’s. I’m afraid it won’t hit shelves ’til ‘09 as I am still in rewrites on the first book. I had to go back and make my main character a bit less weird It will have three cookie recipes per book when all is said and done!

    by JB on December 11th, 2007 at 11:53 am
    
    

11. Long wait, but I’m sure it will be well worth it =)

    by Melissa on December 11th, 2007 at 12:21 pm
    
    

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