Butterscotch Pretzel Brittle Recipes

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

BUTTERSCOTCH PRETZEL MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In medium bowl, beat Butterscotch Layer ingredients with whisk until well blended. Transfer to 2-cup glass measuring cup, and evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
• Just before serving, spread whipped topping over chilled cake. Sprinkle with pretzels, and drizzle with 2 tablespoons butterscotch topping. With sharp knife, cut cake into 6 rows by 3 rows. Use a serving spatula and a knife to carefully help slide pieces off to serve.

BUTTERSCOTCH PRETZEL DESSERT

Steps:

• Preheat oven to 350°F.
• Reserve 2 tablespoons crushed pretzels.
• In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
• Press mixture evenly into an 8x8-inch baking dish.
• Bake for 12 minutes.
• Place baking dish on a wire rack and allow to cool.
• In a large bowl, combine dry pudding mix, dry milk powder and water.
• Mix well, using a wire whisk.
• Pour pudding mixture evenly over cooled crust.
• Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
• Add remaining 2 tablespoons Splenda, milk, and peanut butter.
• Mix well using a wire whisk.
• Blend in Cool Whip Lite carefully with large spoon or spatula.
• Spread topping mixture evenly over set filling layer.
• Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
• Refrigerate for at least 1 hour.