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Devour These Chocolate Butterscotch Caramel Bars With Delight!

15 September 2016
jessicafaidley
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Chocolate Butterscotch Caramel Bars, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, Dulce de Leche, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Nestle, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quaker, recipe, Sara Lee, Sargento, slow cooker, spanish peanuts, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you are looking for a dessert that is so rich your lips want to suck back into your mouth to get a taste, these chocolate butterscotch caramel bars are for you! I was chatting with my neighbor Sally the other day under this huge maple tree in my yard. For once, I was telling Sally about an amazing dessert recipe that I had found, usually, it’s Sally who lets me in on all of the remarkable recipes of the world. Well, wouldn’t you know it, good old Sal topped me with this fantastic recipe for chocolate butterscotch caramel bars. I’m glad that she did!

 

 

Sally led me to The Pioneer Woman’s website and showed me a photo of these amazing bars. Oh. My. Word. I think I was almost ready to lick the computer screen! These bars are simple to make and taste absolutely fantastic. You won’t be sorry that you made them, I promise 🙂

 

 

Recipe and photo courtesy of The Pioneer Woman.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

 

Quick Tip: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.

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