BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERSCOTCH PEANUT CLUSTERS
Super easy butterscotch nut clusters made with peanuts and white chocolate! This is an easy slow cooker candy recipe that you only need three ingredients to make. They're a twist on a classic chocolate nut cluster and just as easy to make. Make a big batch for holiday gifting or keep them all to yourself to enjoy through the holidays.
Provided by April Anderson
Categories Candy
Time 45m
Number Of Ingredients 3
Steps:
- Place the peanuts in an even layer in the slow cooker. Top them with the butterscotch chips and white chocolate chips.
- Cover and cook on low for 30 minutes. Stir the mixture and, if the chips are not completed melted, continue cooking it for up to 30 minutes longer. Check on it every ten minutes, and once the butterscotch and white chocolate are melted and smooth, it's ready.
- Scoop a generous tablespoon of the mixture and drop it on a baking sheet lined with wax paper. Repeat with the rest of the mixture. Or, you can fill mini cupcake liners instead.
- Chill the clusters until they are set, about 30 minutes. Store them in an airtight container at room temperature.
Nutrition Facts : ServingSize 1 peanut cluster, Calories 117 calories, Sugar 8.6g, Sodium 35.2mg, Fat 8g, SaturatedFat 3.2g, UnsaturatedFat 3.2g, TransFat 0g, Carbohydrate 10.5g, Fiber 1.3g, Protein 2.8g, Cholesterol 1mg
BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
EASY PEANUT CLUSTERS
This candy is a must for gifts, parties, or special occasions, especially if your time is limited. NOTE: The butterscotch chips will NOT melt. When they are soft, they look shiney. Do not overcook, as the chocolate will burn. You may use more peanuts if desired. I usually throw in more to make sure the last pieces have some nuts in them.
Provided by Miss Annie
Categories Candy
Time 10m
Yield 24 candies (approx)
Number Of Ingredients 3
Steps:
- Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted.
- Watch carefully!
- (They don't actually melt, but look very shiny).
- Add peanuts and mix well.
- Drop by tablespoons on waxed paper.
- Cool in refrigerator.
- Store in covered container in refrigerator.
- I have used different chocolate chips other than Toll House, and they do not work well.
BUTTERSCOTCH PEANUT BUTTER FUDGE
You don't have to be experienced at making candy to try your hand at this no-fail fudge. The simply delicious confection makes a great gift everyone appreciates.-Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 5
Steps:
- Line an 11x7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH PEANUT CANDY
This easy-to-make candy is always a hit during the holidays. The sweet and salty combination is so irresistible, no one can ever eat just one piece.-Callie Gregg, St. Lawrence, South Dakota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 pounds (3-1/2 to 4 dozen).
Number Of Ingredients 4
Steps:
- In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Nutrition Facts : Calories 240 calories, Fat 17g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
PEANUT BUTTER BUTTERSCOTCH COOKIES
Soft peanut butter cookies filled with butterscotch chips and finished with a sprinkle of sea salt. Sweet, salty and absolutely perfect!
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
- In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
- Scoop the dough into balls (I use a 1 1/2 tablespoon scoop), and place a couple inches apart on the prepared baking sheets. Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.
Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 149 mg, Sugar 17 g, ServingSize 1 serving
BUTTERSCOTCH PEANUT BARS
This sweet, chewy cookie bar has a butter cookie base topped with butterscotch and roasted peanuts.
Provided by Wendy Sondov
Categories Dessert
Time 52m
Number Of Ingredients 9
Steps:
- Line a 9" x 13" baking pan with parchment or non-stick aluminum foil. Preheat oven to 350° F.
- In a medium mixing bowl, stir together melted butter and brown sugar.
- Add flour and salt and mix well.
- Press the dough evenly onto the bottom of the pan.
- Bake at 350° for 10 minutes.
- Remove from the oven, and sprinkle with peanuts. Press the peanuts gently onto the crust.
- In a large saucepan, add the chips, corn syrup, butter and water.
- Cook over medium heat, stirring continually, just until chips and butter are completely melted.
- Pour the topping over the prepared crust and gently spread the topping with a spatula. Don't worry about covering every tiny spot, as the topping will fill in while baking.
- Bake for 11-12 minutes or until topping is bubbly around the edges. Remove from the oven.
- Cool completely in the pan.
- Remove from the pan onto a cutting board. Cut into bars.
- Store at room temperature in an airtight container for up to one week.
Nutrition Facts : Carbohydrate 17 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 129 mg, Fiber 2 g, Sugar 12 g, Calories 196 kcal, UnsaturatedFat 8 g, ServingSize 1 serving
PEANUT BUTTER BUTTERSCOTCH CHOW MEIN NOODLE COOKIES (SPIDER COOK
A popular holiday cookie. This is just the basic version with no adds of nuts, marshmallows, etc. I couldn't find the basic recipe so I'm posting it here for safe keeping and for others who are looking for the basic recipe
Provided by brian48195
Categories Candy
Time 10m
Yield 4 Dozen
Number Of Ingredients 3
Steps:
- Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting.
- Heat and stir constantly until the morsels melt and are combined with the peanut butter.
- Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture.
- Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches).
NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES
These Peanut Butter Butterscotch Chocolate Chip Cookies are a dream come true! A tender, chewy peanut butter cookie is loaded with tons of dark chocolate and butterscotch chips. They are easy to make and a family favorite!
Provided by Karen
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
- Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
- Add 1 cup creamy peanut butter and mix well.
- Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
- Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
- Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
- Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
- When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
- Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
- Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy. See this Chocolate Chip Cookies post for more details and photos.
- If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
- Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Fat 13 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 257 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 4 g
CHOCOLATE PEANUT BUTTERSCOTCH COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, combine sugar, brown sugar and butter. Beat with an electric hand mixer until fluffy. Add the peanut butter, vanilla and egg, blend well. Add the flour, baking soda and salt to dough mixture and mix well. With a wooden spoon or rubber spatula, stir in butterscotch chips. Take small dollops of dough and shape, with your hands, into 1-inch balls. Place 2 inches apart on a cookie sheets. Make sure that the cookies are at leat 2 inches apart from each other because they will spread. Dip a fork into sugar and flatten the balls lightly with the fork in a crisscross pattern. Bake cookies for 6 to 9 minutes, or until golden brown. Remove cookies from cookie sheet immediately and place on wire racks to cool thoroughly. After cookies have cooled, dip in chocolate sauce.
BUTTERSCOTCH PEANUT CANDY
This easy-to-make candy is always a hit during the holidays. The sweet and salty combination is so irresistible, no one can ever eat just one piece.-Callie Gregg, St. Lawrence, South Dakota From The Best Of Country Cooking 2001
Provided by The Daycare Lady
Categories Candy
Time 15m
Yield 2 1/4 pounds, 21 serving(s)
Number Of Ingredients 4
Steps:
- In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 2-1/4 pounds (3-1/2 to 4 dozen).
Nutrition Facts : Calories 278.1, Fat 21, SaturatedFat 5.9, Cholesterol 0.6, Sodium 277.5, Carbohydrate 17.6, Fiber 2.7, Sugar 11.8, Protein 8.2
HAYSTACKS CANDY
Haystacks -- chow mein candy -- are always a hit. They are simple to make, with only four ingredients, and the candy is crunchy and delicious!
Provided by Diana Rattray
Categories Dessert Cookies & Candy Candy
Time 8m
Yield 12
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Lay a sheet of waxed paper or parchment paper on the countertop.
- Put the butterscotch chips in a medium microwave-safe bowl or container. Microwave at 50% power for about 3 to 5 minutes, or just until the butterscotch chips are melted.
- In a large bowl, mix the peanut butter, peanuts, melted butterscotch chips, and chow mein noodles, stirring gently to coat the noodles thoroughly.
- Drop teaspoons of the mixture onto the parchment paper. Let them stand at room temperature until set.
- Transfer candies to a container, separated by sheets of waxed paper.
- Cover and store in the refrigerator. Enjoy!
Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, Sodium 199 mg, Sugar 11 g, Fat 14 g, ServingSize 12 servings, UnsaturatedFat 0 g
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- Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
- The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
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- Transfer peanut butter into a glass jar or other airtight container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some but stays soft. In the refrigerator, because of the baking chips, it hardens and solidifies, but softens up again after ten minutes at room temperature. I estimate that it can be stored at room temperature for at least two weeks and in the refrigerator, it will keep for months; but of course, let common sense be your guide.
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