Peanut Butterscotch Bites Recipes

BUTTERSCOTCH PEANUT CLUSTERS

Steps:

• Place the peanuts in an even layer in the slow cooker. Top them with the butterscotch chips and white chocolate chips.
• Cover and cook on low for 30 minutes. Stir the mixture and, if the chips are not completed melted, continue cooking it for up to 30 minutes longer. Check on it every ten minutes, and once the butterscotch and white chocolate are melted and smooth, it's ready.
• Scoop a generous tablespoon of the mixture and drop it on a baking sheet lined with wax paper. Repeat with the rest of the mixture. Or, you can fill mini cupcake liners instead.
• Chill the clusters until they are set, about 30 minutes. Store them in an airtight container at room temperature.

BUTTERSCOTCH PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
• Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
• Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

MICROWAVE PEANUT BUTTER FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Gradually stir in sugar; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

PEANUT-BUTTERSCOTCH BITES

Steps:

• 1. In 3-quart saucepan, combine butterscotch morsels and peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal, mixing until well coated.2. Press mixture evenly into 9 x 9 x 2-inch pan coated with cooking spray. Chill until firm. Cut into bars to serve. Store in airtight container in refrigerator. VARIATIONS: Add one of the following with the cereal: 1/2 cup miniature marshmallows, 1 cup peanuts, 1 cup raisins or 1 cup coconut.

BUTTERSCOTCH PEANUT SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.

PEANUT-BUTTERSCOTCH BITES

Steps:

• In 3-quart saucepan, combine butterscotch chips and peanut butter.
• Cook over low heat, stirring constantly, until smooth.
• Remove from heat.
• Stir in Rice Krispies cereal, mixing until well coated.
• Press mixture evenly into 9x9x2" pan coated with cooking spray.
• Chill until firm.
• Cut into bars to serve.
• Store in airtight container in refrigerator.
• For variation, add one of the following with cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.

BUTTERSCOTCH PEANUT BARS

Steps:

• Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.