Butterscotch Crunchies Recipes

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 CRUNCHIES

Steps:

• Place butterscotch and chocolate pieces in microwavable glass bowl. Cover with plastic wrap.
• Microwave on high power for 1 1/2 minutes.
• Remove from microwave and place on counter for 2 minutes. DO NOT REMOVE PLASTIC WRAP YET.
• Remove plastic wrap. Add chow mein noodles and marshmallows, mix well.
• Cover baking sheet with wax paper.
• Drop mixture by rounded tablespoonsful on wax paper covered baking sheet.
• Chill in refrigerator until set.

BUTTERSCOTCH HONEY CEREAL CRUNCHIES

Steps:

• Preheat the oven to 375 degrees F.
• Combine the flour, baking soda and baking powder.
• Cream the butter, sugars, honey and egg thoroughly.
• Add the dry ingredients to the creamed mixture, mixing well.
• Stir in the remaining ingredients.
• Drop the dough by tablespoonfuls about 2 inches apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until golden.
• Cool for 5 minutes on the sheet, then transfer to a rack and cool completely.

BUTTERSCOTCH CRUNCHIES

Steps:

• 1. Melt packages of butterscotch morsels. Either over a double boiler or in the microwave. If in the microwave, stir often to be certain not to burn
• 2. Once melted, stir in the remaining ingredients
• 3. Scoop a spoonful of mixture onto wax paper...repeat until gone. Let cool
• 4. Wrap in tins with wax paper in-between each layer!
• 5. Enjoy!