Peanut Butterscotch Bites Food

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.

PEANUT-BUTTERSCOTCH BITES

Steps:

• In 3-quart saucepan, combine butterscotch chips and peanut butter.
• Cook over low heat, stirring constantly, until smooth.
• Remove from heat.
• Stir in Rice Krispies cereal, mixing until well coated.
• Press mixture evenly into 9x9x2" pan coated with cooking spray.
• Chill until firm.
• Cut into bars to serve.
• Store in airtight container in refrigerator.
• For variation, add one of the following with cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.

PEANUT BUTTER CHOCOLATE BITES

Steps:

• For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.
• For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.

MICROWAVE PEANUT BUTTER FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Gradually stir in sugar; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

BUTTERSCOTCH OATMEAL BITES

Steps:

• In heavy saucepan, combine marshmallows, butterscotch chips, peanut butter, and butter.
• Cook and stir on medium-high heat until melted.
• Remove from heat.
• Stir in Cheerios, raisins, and coconut. Drop by bite size pieces onto wax paper. Let stand for 10 minutes.