CHOCOLATE BUTTERSCOTCH COOKIES
Steps:
- HEAT oven to 375 degrees F.
- COMBINE shortening and brown sugar in large bowl; beat at medium speed until well blended. Beat in eggs. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
- SHAPE dough into 1 14-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly. Shape sides to form circle, if necessary.
- BAKE 7 to 9 minutes or until lightly browned around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
EASY CHOCOLATE BUTTERSCOTCH COOKIES
Quick and easy cookie mix.
Provided by Tamee
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
- Drop dough by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
- Remove to wire rack to cool completely.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 24.8 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 397.4 mg, Sugar 34.8 g
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE BUTTERSCOTCH ALMOND CRUNCH
Make and share this Chocolate Butterscotch Almond Crunch recipe from Food.com.
Provided by Boyz 5
Categories Bar Cookie
Time 33m
Yield 100 pieces
Number Of Ingredients 8
Steps:
- Combine flour and sugars.
- Mix in margarine until thoroughly blended.
- Add egg yolks and vanilla.
- Mix until smooth OR blend in food processor until mixture comes together.
- Press with floured fingers in 10 by 15 by 1/2-inch cookie sheet with sides.
- Bake at 350 degrees for 13 to 18 minutes or until light golden.
- Cool slightly, about 20 minutes.
- Spread melted chocolate over base; sprinkle nuts on top.
- Press in lightly.
- Cool until chocolate sets.
- Cut into squares or triangles.
Nutrition Facts : Calories 45.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 3.9, Sodium 22.5, Carbohydrate 5.3, Fiber 0.2, Sugar 3.4, Protein 0.5
CHOCOLATE CRUNCH
This was tried and not forgotten at a friends house - also most of the ingredients are what you might have around the house, simple and delish!
Provided by Ozzy5223
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt syrup, margarine (or butter) and sugar in a saucepan.
- Add cocoa powder and mix in well.
- Remove from heat and stir in biscuits.
- Press into a square or oblong tin and leave to chill in the fridge.
- Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base.
- Leave for at least 4 hours in the fridge before cutting into squares.
BUTTERSCOTCH CRUNCH COOKIES
Make and share this Butterscotch Crunch Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 18m
Yield 30 3
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Lightly grease several baking sheets or coat with nonstick spray.
- Line the sheets with aluminum foil.
- Heavily grease the foil or coat with nonstick spray.
- Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
- In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
- Add the candy pieces and beat for 1 minute more.
- Beat or stir in flour mixture and nuts just until evenly incorporated.
- Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
- Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.
Nutrition Facts : Calories 96.9, Fat 2.4, SaturatedFat 0.4, Cholesterol 7.7, Sodium 58.6, Carbohydrate 17.6, Fiber 0.4, Sugar 10.9, Protein 1.4
CORNY CHOCOLATE CRUNCH
Make and share this Corny Chocolate Crunch recipe from Food.com.
Provided by paulamatt
Categories Candy
Time 20m
Yield 5 qts
Number Of Ingredients 5
Steps:
- In a large bowl, combine popcorn, cereal and corn chips; set aside.
- don't eat yet!
- In a saucepan over medium-low heat, melt butterscotch chips and candy coating; stir until smooth.
- Pour over popcorn mixture and toss to coat.
- Spread into two greased 15 x 10-inch baking pans.
- When cool enough to handle, break into pieces.
- Yields about 5 quarts.
Nutrition Facts : Calories 839.2, Fat 41.2, SaturatedFat 28.3, Cholesterol 3.4, Sodium 233.8, Carbohydrate 112.7, Fiber 7.6, Sugar 76.3, Protein 8.9
CORNY CHOCOLATE CRUNCH
This sweet treat tastes almost like candy, and it's gone just about as fast! -Delores Ward, Decatur, Indiana
Provided by Taste of Home
Categories Snacks
Time 20m
Yield about 5 quarts.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the popcorn, cereal and corn chips; set aside. In a microwave, melt butterscotch chips and candy coating; stir until smooth. , Pour over popcorn mixture and toss to coat. Spread into 2 greased 15x10x1-in. baking pans. When cool enough to handle, break into pieces.
Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE CRUNCHIES
My mother made these candies when I was young, using my grandmother's recipe. Now my daughter enjoy making them...with delicious results.-Vanessa Pieper, E. Corinth, Vermont
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- In the top of a double boiler over simmering water, melt chips and vanilla; stir until smooth. Fold in noodles. Drop by teaspoonfuls onto waxed paper. Chill.
Nutrition Facts :
CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS
If these bars have been refrigerated for more than 1 hour, let them stand for 10-15 minutes before cutting. Freeze.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 2g fiber), Protein 7g protein.
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