BUTTERSCOTCH CRUNCH SQUARES
If you're a fan of butterscotch candy, these butterscotch bars might just jump to the top of your "best dessert ideas" list. A layer of ice cream on top makes these Butterscotch Crunch Squares a delicious frozen treat.
Provided by BHG Test Kitchen
Time 7h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. In a medium bowl combine the flour, oats, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture lightly into an ungreased 13 x 9 x 2-inch baking pan. Bake for 10 to 15 minutes. Remove from oven. While still warm, stir nut mixture to crumble. Cool.
- Spread half of the crumbs in a 9 x 9 x 2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled medium bowl; stir to soften. Spoon softened ice cream carefully over topping-drizzled crumbs. Drizzle with remaining topping; sprinkle with the remaining crumbs. Cover and freeze at least 6 hours or until firm. Let stand at room temperature for 5 to 10 minutes before serving.
Nutrition Facts : Calories 450 kcal, Carbohydrate 46 g, Cholesterol 112 mg, Protein 5 g, SaturatedFat 15 g, Sodium 156 mg, Sugar 33 g, Fat 28 g, UnsaturatedFat 12 g
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
BUTTERSCOTCH CRUNCHIES
Steps:
- In a large pan, melt butterscotch morsels over low heat.
- Add peanut butter, stir well. Continue cooking over low heat until melted and blended well.
- Remove from heat. Add corn flakes and mix until well coated.
- Line two cookie sheets with wax paper.
- Drop by spoonful onto prepared cookie sheets.
- Optional, top with festive/seasonal sprinkles.
- Put in fridge until chilled about 30-45 minutes.
- Once chilled, remove from fridge.
- Store in the fridge in an air tight container with wax paper between each layer of crunchies.
- Enjoy!
BUTTERSCOTCH CRUNCH COOKIES
Make and share this Butterscotch Crunch Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 18m
Yield 30 3
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Lightly grease several baking sheets or coat with nonstick spray.
- Line the sheets with aluminum foil.
- Heavily grease the foil or coat with nonstick spray.
- Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
- In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
- Add the candy pieces and beat for 1 minute more.
- Beat or stir in flour mixture and nuts just until evenly incorporated.
- Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
- Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.
Nutrition Facts : Calories 96.9, Fat 2.4, SaturatedFat 0.4, Cholesterol 7.7, Sodium 58.6, Carbohydrate 17.6, Fiber 0.4, Sugar 10.9, Protein 1.4
BUTTERSCOTCH CRUNCH COOKIES
Dad would rather have butterscotch than any other flavor so I created these with him in mind
Provided by Linda Lamb
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. In a medium bowl, combine flour, salt and baking soda.
- 2. In a large bowl, cream butter with both sugars. Slowly add in the flour mixture and the buttermilk. When combined well, add the butterscotch and vanilla. Finally add in the nuts and coconut. This will be a stiff dough.
- 3. Drop by tablespoons onto a greased baking pan. Bake for 10-12 minutes until lightly brown around the edges. Cool on pan for 1-2 minutes and finish cooling on a wire rack.
- 4. Preheat oven to 350 degrees.
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