Butterscotch Apple Treat Recipes

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

BUTTERSCOTCH APPLE TREAT

Steps:

• In a large bowl, combine apples, marshmallows, peanuts, pineapple and raisins if desired. Combine whipped topping and dry pudding mix; fold into fruit mixture and mix well. Refrigerate until serving.

APPLE-BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350F.
• Place 1 pie crust in ungreased 9-inch pie plate.
• Press firmly against side and bottom. Place in refrigerator to keep chilled.
• For the butterscotch sauce - in a small saucepan, stir 3/4 cup of the brown sugar with the half-and-half over low to medium heat until the sugar dissolves. Add the butter and vanilla, stirring until butter melts.
• Remove from heat and set mixture aside to cool completely.
• In a medium bowl, toss the apple wedges with the lemon juice.
• Add the remaining 1/4 cup brown sugar, cornstarch, lemon zest, cinnamon, allspice and nutmeg. Toss to combine well.
• Remove pie plate with pie shell from the refrigerator.
• Sprinkle 1 teaspoon flour onto the bottom of the unbaked pie shell.
• Scoop apple mixture onto the sprinkled flour.
• Pour the cooled butterscotch mixture evenly over the apples.
• Cover with top crust; pinch the 2 crusts together, fold the dough under itself so the edge of the fold is against the edge of the pie pan.
• Make several slits in top crust to allow steam to escape.
• Bake for about 45 minutes or until golden brown and the juices are bubbling. Cool completely on a wire rack before serving.

10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
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CHEWY BUTTERSCOTCH CHEX CLUSTERS

Steps:

• Line a large baking sheet with parchment paper.
• In a sauce pan over medium heat, melt butter, sugars and milk.
• Once the mixture starts to boil, boil for 2 minutes, stirring constantly.
• Remove from heat and whisk in the pudding mix and vanilla extract.
• Continue whisking for about two minutes until mixture is smooth and glossy.
• Stir in cereal, mixing to coat all cereal pieces as quickly as possible.
• Pour cereal mixture on baking sheet and spread into a thin even layer.
• Chill in refrigerator until ready to serve.
• Break apart the cereal mixture into clusters and enjoy!

EASY BUTTERSCOTCH APPLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Peel and slice your apples, placing them into a large mixing bowl.
• Add your dry butterscotch pudding mix to the bowl.
• Toss the pudding mix with the apples until well mixed together. Set aside.
• Roll out one pie crust and lay it in your pie plate, pressing it into the pan and removing the air bubbles.
• Pour your sliced apples into the pie crust or arrange as desired. Add in the liquid from the bottom of the bowl too.
• Top with the remaining pie crust and crimp together the edges. Cut vents in the top for air or cut the top crust into strips and arrange for a lattice design.
• Brush the top of the crust with eggwash.
• Bake in the oven for 35 minutes or until the top is golden and the apples are tender. Allow to rest and set for 2 hours before slicing and serving.

BUTTERSCOTCH APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.