Butterscotch Peanut Candy Recipes

PEANUT BUTTER HAYSTACKS

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.

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.

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.

EASY PEANUT CLUSTERS

Steps:

• Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted.
• Watch carefully!
• (They don't actually melt, but look very shiny).
• Add peanuts and mix well.
• Drop by tablespoons on waxed paper.
• Cool in refrigerator.
• Store in covered container in refrigerator.
• I have used different chocolate chips other than Toll House, and they do not work well.

AUNT PAT'S CHOCOLATE BUTTERSCOTCH CANDY

Steps:

• Butter a 9x13 baking dish.
• In a large microwave safe bowl, add Butterscotch Chips, Semi-sweet Chocolate Chips, and Peanut Butter.
• Microwave on high for 1 minute.
• Stir.
• Microwave at 20 second intervals, stirring each time until mixture is completely melted.
• Stir in Pretzels, Dry Roasted Peanuts, and Raisins. The Pretzels will break into smaller pieces at this time.
• Spread into prepared baking dish.
• Refrigerate 30 minutes.
• Score into 1-2 inch squares.
• Return to refrigerator for at least another hour.
• Cooking Time includes refrigeration time.
• Note: If using creamy peanut butter, increase peanuts to 1 cup.

BUTTERSCOTCH CANDY

Steps:

• Generously butter a 10x15 inch baking pan (with sides).
• In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.