Butterscotch Peanut Butter Cake Recipes

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PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.

Provided by Teri D

Categories     Bar Cookie

Time 15m

Yield 40 pieces, 40 serving(s)

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine
1 cup peanut butter
1 (300 g) bag butterscotch chips
1 (200 g) bag mini-white marshmallows

Steps:

  • Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
  • Stir in mini marshmallows.
  • Pour in a greased 11" x 13" pan.
  • Refrigerate and cut into small (1-1/2") squares.

Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9

PEANUT BUTTER MARSHMALLOW BUTTERSCOTCH SQUARES



Peanut Butter Marshmallow Butterscotch Squares image

Peanut Butter Butterscotch Bars are a nostalgic childhood treat. Creamy peanut butter and butterscotch give way to squishy marshmallows in this yummy treat.

Provided by Jennifer Pallian BSc, RD

Categories     Dessert

Time 8m

Number Of Ingredients 4

1 300-g bag butterscotch chips
1 cup creamy peanut butter
1/2 cup butter
4 cups mini marshmallows ((white or coloured))

Steps:

  • Combine butterscotch chips, peanut butter and butter in a large microwave-safe dish. Microwave on 50% power for 2 minutes. Remove, stir, then microwave another 1 minute on 50% power. Cool slightly.
  • Line a 8x8" square baking pan with parchment paper. Add the marshmallows. When butterscotch mixture has cooled slightly, pour over marshmallows and stir to combine and spread evenly in pan. Refrigerate until firm, about 1 hour.

NO BAKE BUTTERSCOTCH MARSHMALLOW BARS



No Bake Butterscotch Marshmallow Bars image

A simple no bake recipe for butterscotch marshmallow bars with coconut and walnuts! This is a classic holiday no bake treat!

Provided by Beth

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 stick unsalted butter (1/2 cup )
1 cup creamy peanut butter (not natural)
11 oz butterscotch chips
1 cup sweetened flaked coconut
1 cup chopped walnuts
10 oz mini marshmallows

Steps:

  • In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted.
  • Remove from the heat and stir in coconut, walnuts, and marshmallows. Pour the mixture into an ungreased 9x13 inch pan and spread to even it out.
  • Put the pan in the refrigerate to set, then cut into bars.

Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 144 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 9 g, ServingSize 1 serving

PEANUT BUTTER BUTTERSCOTCH COOKIES



Peanut Butter Butterscotch Cookies image

These easy Peanut Butter Butterscotch Cookies are amazing! I love when you can add a simple twist to a classic cookie recipe and take it to a whole new level.

Provided by Dorothy Kern

Categories     Dessert

Time 25m

Number Of Ingredients 11

½ cup 113g unsalted butter, softened
¾ cup 213g creamy peanut butter
¾ cup 138g light brown sugar, packed
¼ cup 50g granulated sugar
1 teaspoon 5ml vanilla extract
1 large egg
1 tablespoon 15ml milk
½ teaspoon 3g baking soda
¼ teaspoon salt
1 ¾ cup 248g all-purpose flour
1 cup butterscotch chips

Steps:

  • Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
  • Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Stir in butterscotch chips.
  • Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
  • Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.

Nutrition Facts : ServingSize 1 cookie, Calories 180 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 151 mg, Fiber 1 g, Sugar 15 g

PEANUT BUTTER BUTTERSCOTCH COOKIES



Peanut Butter Butterscotch Cookies image

Soft peanut butter cookies filled with butterscotch chips and finished with a sprinkle of sea salt. Sweet, salty and absolutely perfect!

Provided by Allison - Celebrating Sweets

Categories     Dessert

Time 25m

Number Of Ingredients 12

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter (softened (1 1/4 sticks))
2/3 cup creamy peanut butter (at room temp)
1/4 cup granulated sugar
2/3 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 cup butterscotch chips (divided)
sea salt (I like flaky Maldon sea salt) (for topping)

Steps:

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
  • In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
  • Scoop the dough into balls (I use a 1 1/2 tablespoon scoop), and place a couple inches apart on the prepared baking sheets. Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.

Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 149 mg, Sugar 17 g, ServingSize 1 serving

BUTTERSCOTCH PEANUT BUTTER FUDGE



Butterscotch Peanut Butter Fudge image

You don't have to be experienced at making candy to try your hand at this no-fail fudge. The simply delicious confection makes a great gift everyone appreciates.-Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2 pounds.

Number Of Ingredients 5

1 teaspoon plus 1/2 cup butter, divided
1 package (11 ounces) butterscotch chips
1 cup creamy peanut butter
2 cups miniature marshmallows
1/2 cup chopped unsalted peanuts

Steps:

  • Line an 11x7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH CONFETTI SQUARE



Butterscotch Confetti Square image

Make and share this Butterscotch Confetti Square recipe from Food.com.

Provided by laursy

Categories     Bar Cookie

Time 14m

Yield 12 serving(s)

Number Of Ingredients 4

1 cup butterscotch chips
1/2 cup peanut butter
1/4 cup hard butter
8 ounces coloured mini marshmallows

Steps:

  • Heat the butterscotch chips, peanut butter, and butter.
  • Stir until smooth. Watch it; peanut butter burns quickly!
  • Cool a wee bit.
  • Stir in marshmallows.
  • Pat into a greased 8x8-inch pan and chill.
  • Cut into squares.

BUTTERSCOTCH PEANUT CANDY



Butterscotch Peanut Candy image

This easy-to-make candy is always a hit during the holidays. The sweet and salty combination is so irresistible, no one can ever eat just one piece.-Callie Gregg, St. Lawrence, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2-1/4 pounds (3-1/2 to 4 dozen).

Number Of Ingredients 4

1 package (11-1/2 ounces) milk chocolate chips
1 package (10 ounces) butterscotch chips
1 teaspoon butter-flavored shortening
3 cups salted peanuts

Steps:

  • In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

Nutrition Facts : Calories 240 calories, Fat 17g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

THE BEST BUTTERSCOTCH SQUARES (NO BAKE BUTTERSCOTCH BARS)



The Best Butterscotch Squares (No Bake Butterscotch Bars) image

These four ingredient sweet and salty Butterscotch Squares come together in just minutes - literally! Get this incredible no bake Butterscotch Bars recipe for an indulgent treat that tastes like old-fashioned butterscotch candy.

Provided by Julie Blanner

Categories     Dessert

Time 1h8m

Number Of Ingredients 4

½ cup butter
¾ cup peanut butter
2 cups butterscotch chips (11 ounce bag)
4 cups miniature marshmallows

Steps:

  • Line a 8x8 baking pan.
  • In a saucepan over medium heat combine butter, peanut butter and butterscotch chips stirring frequently. Alternatively combine in a bowl and microwave in 30 second increments, reducing to 15 second increments until melted and combined stirring between.
  • Allow to cool 5 minutes.
  • Fold in miniature marshmallows and pour into lined pan.
  • Refrigerate 1+ hours before cutting into squares and serving.

Nutrition Facts : Calories 245 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 199 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

THE BEST PEANUT BUTTER CAKE



The Best Peanut Butter Cake image

This peanut butter cake is the perfect recipe for true peanut butter lovers! With layers of moist and tender cake that's infused with peanut butter and creamy peanut butter frosting - it's surprisingly not too sweet and has the most delicious peanut butter flavor.

Provided by Fiona Dowling

Categories     Dessert

Time 3h30m

Number Of Ingredients 16

2 cups all-purpose flour (250 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup vegetable oil (180 ml) (canola oil works too)
1 1/2 cups light brown sugar (300 grams) (or 3/4 cup dark brown sugar and 3/4 cup granulated sugar)
3/4 cup smooth peanut butter (180 grams)
3 large eggs (room temperature)
2 teaspoons vanilla extract
1/3 cup sour cream (80 ml) (room temperature)
3/4 cup milk (180 ml) (room temperature)
3/4 cup unsalted butter (170 grams) (softened but still slightly firm to the touch)
2 ounces cream cheese (56 grams) (full-fat, brick style )
3/4 cup peanut butter (180 grams)
3 1/2 -4 1/2 cups powdered sugar (420 - 540 grams)
1-2 tablespoons heavy cream (15-30 ml) (if needed)

Steps:

  • Preheat the oven to 350F (180C or 160C fan-forced).
  • Line the bottom of two 8-inch round cake pans with baking paper. Lightly grease and flour the sides. Be sure that the sides of the pans are at least 2 inches (5 cm). See recipe notes for pan size options.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Beat together the oil, light brown sugar and peanut butter in a very large bowl.
  • Mix in the eggs and vanilla extract. Stop mixing once you no longer see pieces of egg.
  • Using a hand-held metal whisk, whisk in the sour cream.
  • Whisk in about 1/2 of the flour mixture (again, whisking by hand).
  • Carefully whisk in the milk.
  • Whisk in the rest of the flour mixture until combined. Stop mixing once combined.
  • Divide the batter evenly between the 2 prepared pan. Bake both on the middle rack of the oven for about 28-33 minutes, or until an inserted toothpick comes out clean and you see the edges starting to pull away from the pan.
  • Cool the cakes fully.
  • In a large bowl using an electric mixer, beat the butter until smooth.
  • Mix in the cream cheese, followed by the peanut butter.
  • Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar.
  • Mix in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in 1-2 tablespoons of cream, 1 tablespoon at a time.
  • Ensure the cake layers are fully cooled before assembling the cake.
  • If the tops of your cakes are domed, use a serrated knife to gently saw off the rounded tops.
  • Place 1 cake layer bottom side up on the plate or cake stand that you plan to serve it on.
  • Frost the top with about 1/3 of the frosting.
  • Place the second cake layer on top, with the bottom facing up.
  • Frost a thin layer of frosting around the sides to seal in any crumbs. Optionally, place the cake in the fridge for 20-30 minutes for the frosting to firm up.
  • Frost the sides and top with swirls of peanut butter frosting. Optionally, top the cake with peanut butter cups.

Nutrition Facts : Calories 858 kcal, Carbohydrate 105 g, Protein 11 g, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 107 mg, Sodium 269 mg, Fiber 2 g, Sugar 82 g, UnsaturatedFat 27 g, ServingSize 1 serving

BUTTERSCOTCH PEANUT BUTTER CAKE



BUTTERSCOTCH PEANUT BUTTER CAKE image

Categories     Dessert

Number Of Ingredients 16

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 unsalted butter, room temperature
1 cup chunky peanut butter
3 cups brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
7 oz jar marshmallow fluff
Butterscotch Sauce:
1-1/2 c chunky peanut butter
1-1/2 sticks butter
1-1/2 bags (11 oz) butterscotch chips
Mini marshmallows

Steps:

  • Cake:Cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. In separate bowl, sift together flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture, alternating with with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour. Bake in two 9in round cake pans at 350 for 25-35 minutes. Bake cakes and let them cool. Place one cake on cake stand and spread an entire 7ounce jar of marshmallow fluff. Place other layer on top. Marshmallow will ooze out the sides. Make Sauce: Melt butter and peanut butter in medium saucepan over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok. Put a thin layer of the sauce on top of the cake. (This is to help the mini marshmallows to stay in place) Then disperse mini marshmallows all over top of cake. Pour sauce over cake.

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