Nutty Butterscotch Bites Food

BUTTERSCOTCH KRISPY GOODY BARS

Steps:

• 1. Mix cookie base ingredients together and press firmly into a 9 x 13-inch pan. Bake at 350 degree oven for 10 to 15 minutes or until lightly browned. Remove from the oven.
• 2. Immediately cover cookie crust with mini-marshmallows and then return to the oven. Bake until the marshmallows are puffy and lightly browned. Remove from oven and cool completely.
• 3. Mix in a saucepan the butter, white Karo syrup, butterscotch chips, and peanut butter. Heat on medium heat, stirring until mixture is smooth. Remove from heat and add vanilla. Stir. Add Rice Krispies and nuts. Stir until well blended.
• 4. Spread butterscotch mixture onto marshmallow evenly. Let cool completely and cut into small squares. Serve and enjoy! Cut into mini squares for just a bite type of serving.
• 5. Variations: Use semi-sweet or milk chocolate chips instead of the butterscotch chips. If you really like chocolate, use chocolate Cocoa Krispies instead of the Rice Krispies. Use either smooth or crunchy peanut butter. I used a mix of almonds and peanuts and it is delicious! Salted mix nuts can be used.

NUTTY BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 375 degrees. Stir together flour, soda, and salt in a small bowl. In a large mixing bowl beat butter, grandulated sugar, brown sugar and vanilla until creamy. Add one egg at a time mix well.Gradually add flour to mixture. Stir in chocolate chips and nuts. Drop by spoonfuls on greased cookie sheet. Bake 7-10 minutes depending on your oven.

NUTTY BUTTER COOKIES

Steps:

• Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
• Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
• Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
• Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.

NUTTY BUTTERSCOTCH COOKIES

Steps:

• Cream all of the butter with powdered sugar and salt till light and fluffy.
• Blend in flour, mix well.
• Add butterscotch chips and 1 cup finely chopped pecans.
• Shape dough, a scant teaspoonful at a time, into balls.
• Place 1 inch apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15 minutes or until firm but not brown.
• Let cool on wire racks.
• Mix rum glaze ingredients until smooth.
• You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.