Bellas Butterscotch Fingers Recipes

BELLA'S BUTTERSCOTCH FINGERS

Steps:

• On waxed paper, combine flour, baking powder and salt.
• In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
• Shape dough into a 12" by 3 3/4" by 1" brick.
• Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
• Or place brick in freezer about 2 hours.
• Preheat oven to 350°.
• Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
• Bake cookies 12-14 minutes or until lightly browned around edges.
• Transfer cookies to wire rack to cool.

BUTTERSCOTCH AND CHOCOLATE HELLO DOLLIES

Steps:

• Preheat oven to 350.
• Melt butter in 13x9 pan. Sprinkle graham crumbs evenly over butter. Sprinkle coconut over crumbs.
• Pour sweetened condensed milk over all and bake about 20 minute until lightly browned.
• In saucepan over low heat, melt chocolate and butterscotch chips. Spread evenly over hot coconut layer.
• Cool a while, then chill before cutting.

NESTLE BUTTERFINGER BAKING BITS COOKIES

Steps:

• Preheat oven to 350.
• Comine flour, baking soda, and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
• Gradually beat in flour mixture. Stir in Butterfinger bits.
• Drop by slightly rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 12 minutes or until lightly browned.
• Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

BUTTERY FINGER

Steps:

• Combine in a shot glass or serve over ice in a highball.