Butterscotch Slide Recipes

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BUTTERSCOTCH-WALNUT COOKIES



Butterscotch-Walnut Cookies image

Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.

Provided by Food Network Kitchen

Time 1h45m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup butterscotch chips
1/2 cup roughly chopped walnuts

Steps:

  • Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
  • Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BUTTERSCOTCH SLIDE



Butterscotch Slide image

Make and share this Butterscotch Slide recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces irish cream
1 1/2 ounces coffee liqueur
1 1/2 ounces butterscotch schnapps
2 ounces milk
caramel sauce

Steps:

  • Mix ingredients in a blender with ice cubes until smooth.
  • Drizzle caramel inside a chilled tall glass.
  • Pour the mixture and serve with a straw.

Nutrition Facts : Calories 171, Fat 2.4, SaturatedFat 1.4, Cholesterol 8.5, Sodium 33.3, Carbohydrate 16.6, Sugar 13.8, Protein 2

BUTTERSCOTCH NUT SLICE



Butterscotch Nut Slice image

Chewy butterscotch and crunchy nuts are a winning combination. It is hard to stop at one. We prefer them warm with ice-cream, or straight out of the freezer! Preparation time does not include resting pastry in the fridge for 10 minutes.

Provided by Daydream

Categories     Bar Cookie

Time 50m

Yield 16 fingers

Number Of Ingredients 13

butter, for greasing the pan
2 tablespoons superfine sugar
1/4 cup butter, cut into cubes and at room temperature
1 egg, whisked lightly
1 cup plain flour
2 tablespoons self-rising flour
1 pinch salt
4 ounces macadamia nuts
4 ounces brazil nuts
1 cup dark brown sugar, firmly packed
3/4 cup butter, cut into cubes and at room temperature
1/4 cup heavy cream
2 tablespoons plain flour

Steps:

  • Pre-heat oven to 350 deg F.
  • Grease an 8” x 12” x 2” slab pan with butter, then line with non-stick baking paper.
  • In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
  • Next, add the egg and beat until well combined.
  • Sift the plain flour, self-rising flour and salt together over the butter mixture.
  • Working quickly, use your hands to bring the ingredients together to form a ball.
  • Don’t worry if it is still a bit crumbly.
  • Place pastry in the prepared pan and press out to cover the base.
  • This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
  • Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
  • Bake pastry in oven for 12 minutes, or until firm and a light golden color.
  • Put to one side and leave to cool.
  • Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
  • Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
  • Remove from heat and stir in cream and flour.
  • Mix with a hand-held whisk until smooth.
  • Add nuts and stir in well.
  • Return pan to medium heat and stir until mixture comes to the boil.
  • Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
  • Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
  • The mixture starts bubbling fairly soon after placing in oven – don’t worry, but check frequently to ensure edges are not burning.
  • Cool in pan.
  • Turn out onto a board, remove paper and cut into fingers or square pieces.
  • Serve warm with ice-cream, or cool with tea or coffee.
  • Can be stored in a container in the freezer.

PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.

Provided by Teri D

Categories     Bar Cookie

Time 15m

Yield 40 pieces, 40 serving(s)

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine
1 cup peanut butter
1 (300 g) bag butterscotch chips
1 (200 g) bag mini-white marshmallows

Steps:

  • Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
  • Stir in mini marshmallows.
  • Pour in a greased 11" x 13" pan.
  • Refrigerate and cut into small (1-1/2") squares.

Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9

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