10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION
Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a butterscotch recipe in 30 minutes or less!
Nutrition Facts :
NO-BAKE BUTTERSCOTCH-PRETZEL BARS
Sweet, salty, and oh-so-delicious! These bars will satisfy any craving.
Provided by BHG Test Kitchen
Time 2h25m
Number Of Ingredients 9
Steps:
- Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.
- In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.
- Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.
- Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.
Nutrition Facts : Calories 166 kcal, Carbohydrate 17 g, Cholesterol 7 mg, Protein 3 g, SaturatedFat 5 g, Sodium 154 mg, Sugar 11 g, Fat 10 g, UnsaturatedFat 4 g
BUTTERSCOTCH BIRD NESTS
Part candy, part cookie, these candy nests are easy to make and the crunchy, salty pretzels are delicious with the sweet butterscotch coating. Kids can help by breaking the pretzels, scooping the nests and arranging the eggs in them.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 30 nests
Number Of Ingredients 6
Steps:
- Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes.
- Line two baking sheets with parchment paper. Melt the almond bark in a microwave-safe bowl according to package instructions. Stir in the butterscotch chips. Microwave another 30 seconds, and then stir until smooth.
- Stir in the almonds, pretzels and coconut, coating evenly. Drop the mixture, 1 tablespoon at a time, onto the prepared baking sheets. Nestle in 1 or 2 of the mini eggs. If the mixture starts to cool and become too firm to work with, microwave for 30 seconds and stir gently. Let the nests cool at room temperature until solid.
BUTTERSCOTCH PRETZEL DESSERT
This dessert is for those who are watching our weight but need some sweets occasionally. Only 4 WW points. Cook time also includes refrigeration time.
Provided by Audrey M
Categories Dessert
Time 1h32m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209.1, Fat 4.3, SaturatedFat 1.8, Cholesterol 4.5, Sodium 647.7, Carbohydrate 31.8, Fiber 0.8, Sugar 8.4, Protein 11
BUTTERSCOTCH BLONDIE BARS WITH PEANUT-PRETZEL CARAMEL
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Bake Christmas Kid-Friendly Low Sodium Back to School Peanut Birthday Shower Christmas Eve Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 40 servings
Number Of Ingredients 17
Steps:
- For blondie:
- Preheat oven to 350°F. Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.
- Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on a wire rack.
- For peanut-pretzel caramel:
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside.
- Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.
- Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars. DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving.
BUTTERSCOTCH PRETZEL MAGIC CAKE
The layers of this butterscotch-pretzel cake switch while baking, hence the magic! Topped with Cool Whip™ whipped topping, chopped pretzels and a butterscotch drizzle, it's picture-perfect, too.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 28 g, TransFat 0 g
BUTTERSCOTCH PECAN DESSERT
Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
More about "butterscotch pretzel dessert recipes"
10 BUTTERSCOTCH DESSERT RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 2 mins
- No-Bake Butterscotch-Coconut Cookies. Flaky coconut and gooey butterscotch chips come together in this no-oven-required treat. Get This Recipe.
- Bourbon-Butterscotch Pudding. The OG of butterscotch desserts, and for good reason: smoky-sweet bourbon and nuanced butterscotch make this pudding unforgettable.
- Salted Butterscotch. This recipe is strictly for sticky, gooey butterscotch sauce. We think ice cream is a nice complement to the sauce, but honestly? It's not required.
- Butterscotch Blondie Bars With Peanut-Pretzel Caramel. Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
- Sweet Corn Ice Cream With Butterscotch. Here, caramel corn gets reimagined as a sweet corn ice cream cloaked in butterscotch sauce. Get This Recipe.
- Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream. This delicious treat is a cross between butterscotch pudding and pecan pie. Get This Recipe.
- Pear Butterscotch Pie. Okay, yeah, this pie tastes really good. But isn't it really all about those adorable leaf shapes on the crust? Get This Recipe.
- Upside-Down Butterscotch Apple Sour Cream Cake. In this tangy upside down cake, buttery brown sugar blends with butterscotch chips to create a sweet and sticky sauce.
- Pecan, Bourbon, and Butterscotch Bread Pudding. Take heed: this boozy bread pudding needs to be started one day ahead. Get This Recipe.
- Toasted Marshmallow Butterscotch Pie. Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.
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