BUTTERSCOTCH PEANUT CLUSTERS
Super easy butterscotch nut clusters made with peanuts and white chocolate! This is an easy slow cooker candy recipe that you only need three ingredients to make. They're a twist on a classic chocolate nut cluster and just as easy to make. Make a big batch for holiday gifting or keep them all to yourself to enjoy through the holidays.
Provided by April Anderson
Categories Candy
Time 45m
Number Of Ingredients 3
Steps:
- Place the peanuts in an even layer in the slow cooker. Top them with the butterscotch chips and white chocolate chips.
- Cover and cook on low for 30 minutes. Stir the mixture and, if the chips are not completed melted, continue cooking it for up to 30 minutes longer. Check on it every ten minutes, and once the butterscotch and white chocolate are melted and smooth, it's ready.
- Scoop a generous tablespoon of the mixture and drop it on a baking sheet lined with wax paper. Repeat with the rest of the mixture. Or, you can fill mini cupcake liners instead.
- Chill the clusters until they are set, about 30 minutes. Store them in an airtight container at room temperature.
Nutrition Facts : ServingSize 1 peanut cluster, Calories 117 calories, Sugar 8.6g, Sodium 35.2mg, Fat 8g, SaturatedFat 3.2g, UnsaturatedFat 3.2g, TransFat 0g, Carbohydrate 10.5g, Fiber 1.3g, Protein 2.8g, Cholesterol 1mg
BUTTERSCOTCH CASHEW CLUSTERS
This recipe is from my daughter-in-law. These cookies are totally awesome! When I make them with the grandkids, I have to make two batches, because we eat one batch before they're even done.
Provided by Joyce J Schuler
Categories Candies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Cream butter and sugar.
- 2. Add flour and mix until a firm dough forms.
- 3. Stir in cashews.
- 4. Crumble mixture onto a cookie sheet.
- 5. Bake at 375* for 12 - 15 minutes until golden brown
- 6. Cool the baked cookie-nut mixture.
- 7. Melt butterscotch morsels.
- 8. Break the cookie-nut mixture into small pieces.
- 9. Add the cookie-nut mixture to the butterscotch morsels. (If you're adding raisins - add them now).
- 10. Stir mixture until everything is coated.
- 11. Drop by teaspoonfuls onto waxed paper.
- 12. Chill for 15 minutes or until set.
BUTTERSCOTCH CLUSTERS
This is my Grandmother's recipe. She always made big batches of these to bring to the Poconos when we were vacationing. I have seen other recipes for this but they always have other additions such as nuts, raisins and pretzels etc., she never made them any other way than this; plain and simple. Cooking time includes chill time.
Provided by Old widow
Categories Drop Cookies
Time 2h15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan over low heat melt the chips with the milk.
- Remove from heat .
- In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated.
- Drop by tablespoonfuls onto wax paper lined cookie sheets.
- Chill for at least 2 hours or until firm.
Nutrition Facts : Calories 124.4, Fat 5.8, SaturatedFat 4.1, Cholesterol 3.8, Sodium 37.1, Carbohydrate 16.9, Fiber 0.1, Sugar 15.5, Protein 1.4
CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS
My sister-in-law Lori sent me this recipe. It is easy and you won't believe how good these treats are.
Provided by Monica and Jamie Pe
Categories Drop Cookies
Time 20m
Yield 16 24 clusters
Number Of Ingredients 3
Steps:
- Prepare two baking sheets by lining them with wax paper.
- Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
- Stir the peanuts and coat completely.
- Drop by teaspoonfuls onto the wax paper.
- Refrigerate until solid, at least two hours.
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