Butterscotch Pudding Pretzel Cookies Food

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BUTTERSCOTCH PUDDING PRETZEL COOKIES



Butterscotch Pudding Pretzel Cookies image

Incredibly soft, thick and chewy butterscotch cookies loaded with butterscotch chips and pretzels. No mixer required.

Provided by Shiran

Number Of Ingredients 11

1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170 grams) butter, melted
1/2 cup (100 grams or 3.5 ounces) granulated sugar
1/2 cup (100 grams or 3.5 ounces) brown sugar
80 grams (2.8 ounces or 1/2 cup) instant butterscotch pudding mix
1 large egg
1 teaspoon vanilla extract
3/4 cup butterscotch chips
3/4 cup chocolate covered pretzels ((or just regular pretzels))

Steps:

  • In a medium bowl sift together flour, baking soda and salt. Set aside.
  • Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not over mix. Stir in butterscotch chips and pretzels.
  • Chill the dough for 30 minutes (or up to 3 days). This step is not mandatory since the cookies will be thick enough even without refrigerating.
  • Preheat oven to 175C/350F degrees. Line pans with parchment paper.
  • If the cookie dough is hard to handle, leave it on the counter for a few minutes.
  • Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 9-11 minutes, until cookies just begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES



Salted Butterscotch Pudding Pretzel Cookies image

Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 50

Number Of Ingredients 13

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 eggs
1 teaspoon vanilla
2 cups mini pretzel twists, coarsely crushed
1 cup semisweet chocolate chips
1/2 cup milk chocolate toffee bits
1 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
  • In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g

BUTTERSCOTCH PRETZEL DESSERT



Butterscotch Pretzel Dessert image

This dessert is for those who are watching our weight but need some sweets occasionally. Only 4 WW points. Cook time also includes refrigeration time.

Provided by Audrey M

Categories     Dessert

Time 1h32m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup crushed pretzel, divided (3 ounces)
1/4 cup Splenda granular, divided
8 teaspoons reduced-calorie margarine, melted
1 (1 ounce) package jell-o sugar-free instant butterscotch pudding mix
2/3 cup carnation nonfat dry milk powder
1 1/2 cups water
1 (8 ounce) package philadelphia fat free cream cheese
1 tablespoon nonfat milk
1/4 cup reduced-fat peanut butter
1 cup Cool Whip Lite

Steps:

  • Preheat oven to 350°F.
  • Reserve 2 tablespoons crushed pretzels.
  • In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
  • Press mixture evenly into an 8x8-inch baking dish.
  • Bake for 12 minutes.
  • Place baking dish on a wire rack and allow to cool.
  • In a large bowl, combine dry pudding mix, dry milk powder and water.
  • Mix well, using a wire whisk.
  • Pour pudding mixture evenly over cooled crust.
  • Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
  • Add remaining 2 tablespoons Splenda, milk, and peanut butter.
  • Mix well using a wire whisk.
  • Blend in Cool Whip Lite carefully with large spoon or spatula.
  • Spread topping mixture evenly over set filling layer.
  • Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
  • Refrigerate for at least 1 hour.

Nutrition Facts : Calories 209.1, Fat 4.3, SaturatedFat 1.8, Cholesterol 4.5, Sodium 647.7, Carbohydrate 31.8, Fiber 0.8, Sugar 8.4, Protein 11

PRETZEL-CRUSTED BUTTERSCOTCH BANANA CREAM TART



Pretzel-Crusted Butterscotch Banana Cream Tart image

Butterscotch is caramel made with brown sugar. It's like caramel, but a little more interesting. Bananas are always great, but I think the star of this dish is the pretzel crust. It's crispy, buttery, and salty. It really goes well with the sweet vanilla pudding and butterscotch. Plus, it's really fun to say pretzel-crusted butterscotch banana cream.

Provided by Duff Goldman

Categories     dessert

Time 1h20m

Yield One 9-inch tart

Number Of Ingredients 23

2 1/2 cups (110 grams) pretzels
1/2 cup (1 stick or 113 grams) unsalted butter, melted
1/4 cup (76 grams) lightly packed light brown sugar
1 cup (200 grams) granulated sugar
7 tablespoons plus 2 teaspoons (75 grams) cornstarch
1/2 teaspoon (3 grams) kosher salt
4 cups (960 grams) whole milk
2 tablespoons (28 grams) unsalted butter
2 teaspoons (10 grams) pure vanilla extract
2 ripe bananas, sliced into 1/2-inch-thick coins
Milk chocolate chips (optional; see Cook's Note)
1 1/4 cups (231 grams) lightly packed light brown sugar
2/3 cup (215 grams) light corn syrup
Pinch of kosher salt
1 cup (227 grams) heavy cream
1/4 cup (57 grams) unsalted butter
2 teaspoons (10 grams) pure vanilla extract
1 cup (226 grams) cream cheese, at room temperature
3/4 cup (94 grams) confectioners' sugar
A few drops of pure vanilla extract
Pinch of kosher salt
1 cup (227 grams) heavy cream
Milk chocolate bar, for shaving

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • In the bowl of a food processor fitted with a blade attachment, pulse the pretzels until they're finely ground but not turned to dust. Some pretzel pieces should still be intact. Transfer the pretzel bits to a large bowl. Add the melted butter and brown sugar to the crushed pretzels and stir to combine.
  • Place a 9-inch tart pan with removable bottom on the prepared sheet and, using a spoon, fill with the pretzel mixture and shape it so the edges are crisp and it's about 1/4 inch thick all over. Bake for 12 to 16 minutes and cool in the pan on a wire rack.
  • Make the filling: Put a damp kitchen towel under a large bowl and whisk together the sugar, cornstarch and salt. (The towel will ensure the bowl doesn't slide around.)
  • In a medium saucepan over medium-low heat, warm the milk until it is above room temperature, about 4 minutes. With one hand, start whisking the cornstarch mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
  • Pour the entire mixture back into the saucepan and cook on medium heat until the filling is thick, 2 to 3 minutes. Don't let it boil.
  • Using a rubber spatula, pour the filling into a bowl, then stir in the butter and vanilla until the butter is melted and fully incorporated. Cover the bowl with plastic wrap, pressing down to make sure that the wrap and the pudding are touching. Refrigerate until it is cool to touch.
  • Make the butterscotch sauce: Clip a candy thermometer to a large saucepan. Add the brown sugar, corn syrup, salt and 3/4 cup of cream to the pan and heat over medium-high heat until it boils, 3 to 5 minutes.
  • Turn the heat down to medium-low and slowly heat the sauce until it reaches 234 degrees F, about 10 minutes.
  • When the sauce reaches 234 degrees F, take it off the stove and let it cool for 5 minutes. Pour the sauce into a large bowl. Slowly stir in the butter until incorporated with a wooden spoon. Carefully drizzle in the remaining cream and the vanilla while stirring constantly. Cover the bowl with plastic wrap and set aside.
  • Make the tart: Arrange half of the banana slices and chocolate chips if using in the bottom of the tart shell. Pour about half of the filling into the tart shell and spread it around evenly. Eat the remaining pudding with a spoon. (It tastes better if you share.)
  • Arrange the rest of the bananas and chocolate chips if using on the top of the pastry cream. Put the tart shell in the fridge until you're ready to finish the tart.
  • Make the topping: In the bowl of a stand mixer with the whisk attachment, whip the cream cheese until it is light and fluffy, about 2 minutes. Add the confectioners' sugar, vanilla and salt and continue to whip, scraping down the sides as needed, until the mixture is well combined, about 1 minute.
  • With the mixer speed on low, drizzle in the cream. Increase the speed and whisk, scraping down the sides as needed, until stiff peaks form, about 2 minutes. Detach the bowl from the mixer and set aside.
  • Finish the tart: Remove the tart shell from the fridge. Using a rubber spatula, generously cover the tart with the topping. Artfully drizzle the butterscotch sauce over the pie.
  • Using a cheese grater, rasp grater or vegetable peeler, shave milk chocolate over the tart. Slice and serve with more butterscotch sauce.

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