Cocoa Butterscotch Crisps Food

BUTTERSCOTCH HOT COCOA

Steps:

• In a large saucepan, heat milk and cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the brown sugar, cocoa, butterscotch topping and vanilla until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; sprinkle with marshmallows.

CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, salt, and cocoa in mixing bowl.
• Beat butter, both sugars, and vanilla until creamy.
• Beat in eggs.
• Gradually add flour mix.
• Stir in butterscotch chips.
• Drop by large tablespoonful onto ungreased cookie sheets.
• Bake 9-11 minutes, or until slightly set.
• Cool on cookie sheets another 2 min, than remove to wire racks.

SWEET COCOA BUTTER

Steps:

• Blend the ingredients in a food processor, shape into a log on waxed paper, wrap and chill.

COCOA BUTTERSCOTCH CRISPS

Steps:

• 1. In large microwave-safe bowl, combine margarine and marshmallow creme. Microwave at HIGH 1 1/2 minutes. Stir in butterscotch chips and microwave an additional 2 minutes. Stir until mixture is smooth. Stir in KELLOGG'S COCOA KRISPIES cereal and pecans.2. Press mixture evenly into a 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray.3. Chill until firm, about 1 hour. Cut into bars.MICROWAVE:1. In large microwave-safe bowl, combine margarine and marshmallow creme. Microwave at HIGH 1 1/2 minutes. Stir in butterscotch chips and microwave and additional 2 minutes. Stir until mixture is smooth. Stir in KELLOGG'S COCOA KRISPIES cereal and pecans.2. Press mixture evenly into a 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray. Chill until firm, about 1 hour. Cut into bars.

BUTTERSCOTCH CRISPS

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
• Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
• Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
• With a spatula, remove the cookies to a wire rack to cool.
• If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.