Peanut Butterscotch Slice Food

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

BUTTERSCOTCH-WALNUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

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 BUTTER MARSHMALLOW SQUARE

Steps:

• Melt together but do not boil: butterscotch chips, butter and peanut butter.
• Cool to warm.
• Add: nuts, coconut and colored miniature marshmallows.
• Put in 8 x 8 buttered pan and cool in refrigerator.

PEANUT BUTTER BUTTERSCOTCH BARS (NO BAKE)

Steps:

• Butter a 9" X 13" baking pan.
• Combine eggs, sugars, and butter in a large, heavy saucepan.
• Bring to a boil and cook over low for about 2 minutes, stirring constantly.
• Remove from heat and add the Graham crumbs, marshmallows and coconut.
• Spread mixture on bottom of prepared pan.
• Melt butterscotch chips and peanut butter together.
• Spread over the top of the bars.
• Chill for at least 6 hours before cutting into squares.

BUTTERSCOTCH PEANUT SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.

PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 350°F
• Spray cookie sheets with non-stick cooking spray.
• Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
• Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
• Drop dough by teaspoon, two inches apart onto sheets.
• Bake 10-13 minutes or until just set and golden at edges.
• Transfer cookies to rack and let cool.

PEANUT BUTTER ROCKY ROAD

Steps:

• Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
• Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
• Stir until melted and smooth.
• Mix in marshmallows and peanuts until evenly coated.
• Spread in buttered square baking pan 8 x 8 x 2-inches.
• Refrigerate until firm, at least 1 hour.
• Cut into bars, 2 x 1-inch.

PEANUT BUTTERSCOTCH SLICE

Steps:

• Blend together flour, 1/2 cup butter and brown sugar.
• Pat into a 9 x 9 pan and bake for 10 minutes at 375°.
• In double boiler heat 2-6 oz.
• packages of butterscotch chips, 1/2 cup corn syrup, 1 tbsp.
• water and 2 tsp.
• butter until smooth.
• Add 2 cups of peanuts to this mixture and spread on crust.
• Place back in oven for 5 minutes.