Butterscotch Clusters Recipes

CHOCOLATE CLUSTERS

Steps:

• In sauce pan, over low heat, melt chocolate chips and butterscotch chips.
• Remove from heat and immediately add peanuts and chow mein noodles. Mix until well coated.
• Drop on to a wax paper lined cookie sheet until set and chilled. Enjoy!!

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.

CHOW MEIN CLUSTERS

Steps:

• In a double boiler over simmering water, melt the butterscotch morsels, stirring frequently until smooth. Remove from heat, and stir in the chow mien noodles and peanuts.
• Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

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!

BUTTERSCOTCH CLUSTERS

Steps:

• In a saucepan over low heat melt the chips with the milk.
• Remove from heat .
• In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated.
• Drop by tablespoonfuls onto wax paper lined cookie sheets.
• Chill for at least 2 hours or until firm.

CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS

Steps:

• Prepare two baking sheets by lining them with wax paper.
• Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
• Stir the peanuts and coat completely.
• Drop by teaspoonfuls onto the wax paper.
• Refrigerate until solid, at least two hours.

BUTTERSCOTCH CASHEW CLUSTERS

Steps:

• 1. Cream butter and sugar.
• 2. Add flour and mix until a firm dough forms.
• 3. Stir in cashews.
• 4. Crumble mixture onto a cookie sheet.
• 5. Bake at 375* for 12 - 15 minutes until golden brown
• 6. Cool the baked cookie-nut mixture.
• 7. Melt butterscotch morsels.
• 8. Break the cookie-nut mixture into small pieces.
• 9. Add the cookie-nut mixture to the butterscotch morsels. (If you're adding raisins - add them now).
• 10. Stir mixture until everything is coated.
• 11. Drop by teaspoonfuls onto waxed paper.
• 12. Chill for 15 minutes or until set.