Butterscotch Nut Crunchies Food

BUTTERSCOTCH-WALNUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BUTTERSCOTCH CRUNCHIES

Steps:

• 1. Melt the morsels in the top of a double boiler.
• 2. Stir in noodles and peanuts.
• 3. Drop by teaspoonfuls on wax paper.

BUTTERSCOTCH CRUNCHIES

Steps:

• 1. Melt packages of butterscotch morsels. Either over a double boiler or in the microwave. If in the microwave, stir often to be certain not to burn
• 2. Once melted, stir in the remaining ingredients
• 3. Scoop a spoonful of mixture onto wax paper...repeat until gone. Let cool
• 4. Wrap in tins with wax paper in-between each layer!
• 5. Enjoy!

HOPSCOTCH CRUNCHIES

Steps:

• 1. Melt 1 cup butterscotch chipits and 1/2 peanut butter in microwave-about 1 1/2 minutes. Remove from microwave and stir. Stir in chow mein noodles and marshmallows. Drop by teaspoon onto waxed paper lined cookie sheet. Chill until set.

BUTTERSCOTCH CRUNCHIES

Steps:

• Place butterscotch and chocolate pieces in microwavable glass bowl. Cover with plastic wrap.
• Microwave on high power for 1 1/2 minutes.
• Remove from microwave and place on counter for 2 minutes. DO NOT REMOVE PLASTIC WRAP YET.
• Remove plastic wrap. Add chow mein noodles and marshmallows, mix well.
• Cover baking sheet with wax paper.
• Drop mixture by rounded tablespoonsful on wax paper covered baking sheet.
• Chill in refrigerator until set.

BUTTERSCOTCH CRUNCHIES

Steps:

• In a large pan, melt butterscotch morsels over low heat.
• Add peanut butter, stir well. Continue cooking over low heat until melted and blended well.
• Remove from heat. Add corn flakes and mix until well coated.
• Line two cookie sheets with wax paper.
• Drop by spoonful onto prepared cookie sheets.
• Optional, top with festive/seasonal sprinkles.
• Put in fridge until chilled about 30-45 minutes.
• Once chilled, remove from fridge.
• Store in the fridge in an air tight container with wax paper between each layer of crunchies.
• Enjoy!

CRUNCHES

Steps:

• Melt the butterscotch chips over low heat and add peanut butter.
• Stir in cornflakes.
• Drop on waxed paper and let cool.

HOPSCOTCH CRUNCHIES

Steps:

• Melt 1 cup butterscotch chips and ½ cup peanut butter over hot water (not boiling). Put a little more in if you want. Remove from the heat
• Mix in the miniature marshmallows.
• Stir in chow mien noodles and nuts.
• Drop with tsp onto wax paper.
• Press together with fingers.