Archive for March, 2013

Butterscotch Delight

Tuesday, March 12th, 2013


It was not my intention to bake another bar so soon after the Lemon Lavender Gooey Bars, but as I was flipping through my Paula Deen cookbook looking for something easy to make, the word “butterscotch” caught my attention. After looking over the recipe, I knew there was no going back.


These bars begin with a standard graham cracker crust. A cream cheese layer is added, then a butterscotch pudding layer is spread on top of that.


This pudding layer is then topped with whipped cream, which is then topped with chopped Butterfingers.

The Butterfingers were my addition. The original recipe calls for chopped peanuts. The recipe as a whole is fairly rich (it reminds me of cheesecake) so if you want to cut the sweetness you could go for peanuts. If you are hopelessly addicted to chocolate and dessert (I understand….), then I would definitely go with the Butterfingers.

Actually, you really could experiment with different pudding flavors and candy toppings…the possibilities are endless!


Butterscotch Delight

Serves about 15
Slightly adapted from Paula Deen’s Kitchen Classics

2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1/3 cup, plus 3/4 cup granulated sugar
One 8-ounce package cream cheese, at room temperature
1 cup confectioners’ sugar
3 cups heavy cream
Two 3.4-ounce packages butterscotch instant pudding mix
3 cups milk
Chopped Butterfingers (about 1 cup) or chopped peanuts

Preheat oven to 350 degrees F.

Combine the graham cracker crumbs, melted butter, and 1/3 cup granulated sugar. Press firmly into the bottom of a 13x9x2-inch pan. Bake for 10 minutes, and let cool.

Cook pudding according to package directions using the 3 cups milk – let cool completely.

While pudding is cooling, beat the confectioners’ sugar with the cream cheese.

In another bowl, beat heavy cream with remaining 3/4 cup granulated sugar until stiff peaks form.

Fold one cup of the whipped cream into the cream cheese mixture, and spread over the crust. Pour cooled pudding on top, and then spread remaining whipped cream on top. (You can choose not to use all of the whipped cream, depending on your preference.)

Sprinkle with crushed butterfingers. Enjoy right away, or chill for a firmer texture.

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How I won a contest and went on TV!

Thursday, March 7th, 2013

Hi everyone! I just wanted to let you know that I won the Girl Scout cookie contest. Thank you SO MUCH to every one of you who voted – I heard it was a very close race and came down to less than 10 votes.

I had the honor to present this recipe on New Day Northwest. I had never stepped inside a TV station before, and the whole experience was such a fun adventure, from beginning to end.

Here is the video of the segment, if you would like to watch. Thanks again for voting!!


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Jessie's Kitchen Chronicles