Butterscotch Granola Chippers Recipes

ZUCCHINI GRANOLA SCOTCHIES

Steps:

• In a large bowl, mix together the butter and sugar. Mix in the egg, vanilla, orange rind, and zucchini. Add in the flour and baking soda. Mix in the granola cereal. Then mix in the butterscotch chips. Grease a cookie sheet and put teaspoonfuls of the dough onto the sheet. Bake in a 350 degree oven for 12 to 15 minutes.

CHEWY CHIP BARS

Steps:

• In a large bowl, combine the first seven ingredients. Stir in chips. , Press into a greased 13-in. x 9-in. baking pan. Bake at 325° for 18-22 minutes or until golden brown. Cool on a wire rack for 10 minutes; cut into bars. Cool completely in the pan.

BUTTERSCOTCH-GRANOLA CHIPPERS

Steps:

• Preheat oven to 375°F; lightly grease two baking sheets.
• In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.
• Beat in the vanilla, salt, baking powder, and baking soda.
• Stir in the flour, granola, and butterscotch chips.
• Drop the dough by the tablespoonful onto the prepared baking sheets.
• Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.
• Remove them from the oven; transfer to a rack to cool.

BUTTERSCOTCH GRANOLA BARS DELUXE

Steps:

• Melt 1 cup butterscotch chips with milk over warm water until smooth. Remove from heat.
• Stir in egg, then cereal, sunflower seeds, and cinnamon.
• Press firmly and evenly into greased 9-inch square pan.
• Bake at 350 degrees F. for 15 to 20 minutes or until golden.
• Cool on rack.
• Melt 1 cup butterscotch chips over hot water. Cool.
• Beat cream cheese until creamy. Blend in icing sugar and melted butterscotch chips; beat until smooth.
• Spread evenly over base.
• Chill until firm.
• Cut into bars. Store in airtight container in refrigerator.