Butterscotch Nut Slice Recipes

BUTTERSCOTCH SQUARES

Steps:

• LIne a 9x13 inch pan with parchment or waxed paper.
• In a microwave safe bowl, melt butterscotch chips in the microwave or over a double boiler, stirring every 30 seconds until smooth. Stir in the melted butter and peanut butter. Measure the marshmallows and rice cereal into a large bowl. Pour the butterscotch mixture over the marshmallows and cereal. Stir to coat evenly. Press onto the prepared pan.
• Chill for 20 to 30 minutes, until set. Cut into bars. Store leftovers in the refrigerator.

BUTTERSCOTCH REFRIGERATOR COOKIES

Steps:

• 1. Cream shortening. Add brown sugar gradually and cream together.
• 2. Add eggs and vanilla.
• 3. Sift flour, baking soda, cream of tartar and salt together.
• 4. Using a wooden spoon, stir the flour mixture into the creamed mixture.
• 5. Stir in the nuts.
• 6. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.
• 7. Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees.
• 8. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet.
• 9. Bake in preheated 375-degree oven for 8 to 10 minutes.

BUTTERSCOTCH PECAN SLICES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

BUTTERSCOTCH SQUARES

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

BUTTERSCOTCH NUT SLICE

Steps:

• Pre-heat oven to 350 deg F.
• Grease an 8” x 12” x 2” slab pan with butter, then line with non-stick baking paper.
• In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
• Next, add the egg and beat until well combined.
• Sift the plain flour, self-rising flour and salt together over the butter mixture.
• Working quickly, use your hands to bring the ingredients together to form a ball.
• Don’t worry if it is still a bit crumbly.
• Place pastry in the prepared pan and press out to cover the base.
• This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
• Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
• Bake pastry in oven for 12 minutes, or until firm and a light golden color.
• Put to one side and leave to cool.
• Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
• Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
• Remove from heat and stir in cream and flour.
• Mix with a hand-held whisk until smooth.
• Add nuts and stir in well.
• Return pan to medium heat and stir until mixture comes to the boil.
• Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
• Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
• The mixture starts bubbling fairly soon after placing in oven – don’t worry, but check frequently to ensure edges are not burning.
• Cool in pan.
• Turn out onto a board, remove paper and cut into fingers or square pieces.
• Serve warm with ice-cream, or cool with tea or coffee.
• Can be stored in a container in the freezer.

BUTTERSCOTCH WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• In a large pan brown the butter: Cook over medium heat until golden, you'll feel a toasted nut aroma. Remove from heat and let cook.
• Beat browned butter with sugar, brown sugar and vanilla extract. Add egg and beat until fluffy.
• Incorporate the flour. Fold in the butterscotch chips and walnuts.
• Scoop out a ball of dough and place in a cookie sheet. Swirl some butterscotch sauce on top if you want and put in the oven.
• Bake for 12 minutes. Remove from the oven and let cool in the pan for around 10 minutes before serving them.

BUTTERSCOTCH-WALNUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BUTTERSCOTCH SLICE COOKIES

Steps:

• In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
• In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
• Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
• Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
• Allow to cool slightly before removing from baking sheet.
• Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.