Butterscotch Caramel Salty Dogs Food

BUTTERSCOTCH CARAMEL SALTY DOGS

Steps:

• In a medium-sized glass bowl, melt the butterscotch chips in the microwave on high for about 2 minutes.
• Remove bowl and stir in the marshmallow cream and powdered milk.
• Add the vanilla and mix well. The mixture will be very thick.
• At this point, use your hands and knead the mixture almost like bread dough.
• Roll the mixture into walnut sized pieces and shape like your little finger.
• Place finger shapes on wax paper to set.
• In a separate bowl, melt the caramels and milk together in the microwave on high for 1.5 to 2 minutes. Remove from microwave and stir well.
• Roll set fingers into the caramel mixture, making sure the caramel is not too hot and won't burn your fingers.
• Once rolled in caramel, immediately roll in chopped nuts and place back on the wax paper to harden.
• You can vary the yield by how large or small you make the "fingers".

PINK SALTY DOG (COCKTAIL)

Steps:

• Place salt in a saucer. Moisten the rim of a glass with a grapefruit slice. Dip rim in salt.
• Combine juice and vodka with Campari or grenadine in the jar of a blender; blend. With the motor running, add ice until fully incorporated and slushy. Pour into prepared glass.

HOW TO MAKE BUTTERSCOTCH (AKA A LAZY COOK'S CARAMEL SAUCE)

Steps:

• In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk in 2 tablespoons heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color.
• Turn off heat and carefully whisk in remaining 1/4 cup heavy cream, followed by vanilla extract.
• Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.

SALTY DOG

Steps:

• Salt the rim of a highball glass and fill with ice.
• Add vodka and juice and stir.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

SALTY DOG WITHOUT THE BITE

Steps:

• Wet rim of glass with some water(or grapefruit juice) on a plate or shallow dish.
• Pour chilled grapefuit juice into glass carefully, so as not to disturb the salted rim. Now pour in club soda if using. Add in a little crushed ice if desired.
• Serve and enjoy.

SALTED BUTTERSCOTCH

Steps:

• Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8-10 minutes. Remove from heat and stir in sea salt.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.