|Contributions to Natural History|
|by David Esdaile|
David Esdaile's 1865 work is a collection of natural history essays related to the food choices that people make.
1 - 10 of 73 for caramel butterscotch bars
Result Page: 1
In a heavy, medium saucepan, combine caramels and 1/3 cup ... to cut into bars. May be ... for 1 week. May be frozen. Serve cold or at room temperature.
Sift together dry ingredients and set aside. Beat sugars, butter, vanilla and eggs until creamy. Mix in dry ingredients. Stir in remaining ...
Cook cake as ... warm, then pour butterscotch caramel ice cream topping ... cooling (totally) put Cool Whip on top, then top it off with Heath Bar chips.
Prepare and bake ... the crushed toffee bars. Combine thawed ... spread over cake. Sprinkle top with remaining crushed toffee bars. Refrigerate until serving.
Bake cake as ... Crush 3 candy bars and sprinkle over ... overnight. Decadent. You can add your own variations if you wish, like chocolate chips or nuts.
Make cake as ... (using about 1/2 can), follow with butterscotch topping (again using about 1/2 jar). Cool completely and sprinkle with chopped Heath bars.
Mix cake as ... same with the caramel butterscotch topping. Crush 2 candy bars and sprinkle on ... sprinkle the other crushed candy bars on top of Cool Whip.
Make cake according ... Pound frozen Heath bars into small bits ... hammer). Slowly add butterscotch sauce to whipped ... sprinkle with Heath bars. Refrigerate.
Make cake according ... Mrs. Richardson's until soft. Pour over milk. Let cake soak in refrigerator overnight. Top with Cool Whip and crushed Heath bars.
Melt caramels with water in ... 200 degree oven for 5 minutes or until chips soften. Spread chips until well blended to form frosting. Cool. Cut into bars.
Result Page: 1
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