Butterscotch Nibbles Recipes

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

BUTTERSCOTCH CRISPS

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
• Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
• Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
• With a spatula, remove the cookies to a wire rack to cool.
• If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

BUTTERSCOTCH NIBBLES

Steps:

• Melt together the butter, peanut butter, and butterscotch chips.
• Put cereal in a very large bowl.
• When butterscotch mixture is smooth and melted, remove from heat and add vanilla.
• Pour this over the cereal.
• Working QUICKLY (to keep the mixture warm enough to melt your chocolate chips at the end), stir gently until all cereal is coated.
• Pour onto a long length of waxed paper.
• Spread out the mixture and sprinkle the chocolate chips over the top.
• DO NOT STIR!
• When mixture is completely cool, break up and store in an airtight container.
• ENJOY!