Todd was asking me for some kind of yummy dessert, and we were both looking for some comfort food after we lost Fiona. I hadn’t made these delicious butterscotch cream cheese bars in a long time, and I wasn’t really wanting chocolate, but I did want something super sweet. These are perfect!
They’re not the fastest dessert to make, and there have been times I’ve made this dessert when it has turned out to be a complete mess, but still delicious. I guess those are the best kinds of recipes… the ones that taste great no matter how ugly they look!
But, gosh, they sure are delicious! And worth every single calorie. And if you’re worried about the calories, then plan to just drop off half of the bars to your neighbor or best friend.
But I can tell you that I’m not really interested in sharing these.
- 2 cups butterscotch chips
- ⅓ cup butter
- 2 cups graham cracker crumbs
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- Combine the butterscotch chips and butter in a saucepan.
- Cook over low heat until smooth, stirring constantly.
- Remove from heat.
- Stir in the graham cracker crumbs and pecans.
- Press ½ of the crumb mixture over the bottom of a greased 9x13-inch baking pan.
- Beat the cream cheese in a mixer bowl until fluffy.
- Add the condensed milk, egg and vanilla.
- Beat until blended.
- Spread over the prepared layer.
- Top with the remaining crumb mixture.
- Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
- Cool to room temperature on a wire rack.
- Chill, covered, in the refrigerator, before cutting into bars.