Easy Butterscotch bars: Kind of like a homemade Butterfinger, but better (1991)

Name: Easy Butterscotch bars
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 25 min
Yield: 18
Ingredients: 8 ounces Baker's semi-sweet chocolate; 1/4 cup melted margarine; 1 cup chocolate cookie crumbs; 1 cup milk; 1/4 cup crunchy peanut butter; 1 package Jell-O butterscotch flavor instant pudding and pie filling; 3/4 cups Cool Whip whipped topping, thawed; 3/4 cup chopped peanut brittle; 3 tablespoons margarine

Categories: 1990s, Original product packaging, Vintage advertisements, Vintage dessert recipes, Vintage food & drink

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Like a homemade Butterfinger candy bar, but better

Chilly, creamy and crunchy, but with a flavor profile that might put you in mind of a deconstructed Butterfinger candy bar, you can whip up these freezer butterscotch finger bars in a jiffy. Make a batch and tell us what you think!

Don’t miss: Nutty chocolate caramel bars: An simple freezer treat that tastes like a frozen Snickers (1991)

Butterscotch bars retro recipe from the 90s

Butterscotch finger bars: Great tasting candy bars from Cool Whip. (Wrapper not included)

Now it’s easy to make your very own scrumptious candy bars with Cool Whip and yummy stuff like peanuts and caramel. So crunch away!

Easy Butterscotch bars

Yield: 18

Prep Time: 20 minutes

Cook Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

Here's a delicious retro dessert recipe from the 90s, originally called "Butterscotch finger bars"

Ingredients

8 ounces Baker's semi-sweet chocolate
1/4 cup melted margarine
1 cup chocolate cookie crumbs
1 cup milk
1/4 cup crunchy peanut butter
1 package Jell-O butterscotch flavor instant pudding and pie filling
3/4 cups Cool Whip whipped topping, thawed
3/4 cup chopped peanut brittle
3 tablespoons margarine

Instructions

Chop 4 squares chocolate; set aside.
Mix melted margarine with cookie crumbs.
Press into bottom of foil-lined 9-inch square pan.
Blend milk and peanut butter in medium bowl.
Add pudding.
Beat with whisk 1 to 2 minutes.
Let stand for 5 minutes.
Fold in whipped topping, chopped chocolate and peanut brittle.
Spread over cookie crumbs.
Freeze 4 hours or until firm.
Melt remaining chocolate with 3 tablespoons margarine.
Spread over pudding -- chocolate hardens immediately.
Lift dessert from pan using “foil” handles.

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Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 2mgSodium: 134mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Also see: Scotcheroos: Chocolate & butterscotch on peanut butter cookie bars (1965)

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