Chocolate Butterscotch Almond Crunch Recipes

CHOCOLATE BUTTERSCOTCH ALMOND CRUNCH

Steps:

• Combine flour and sugars.
• Mix in margarine until thoroughly blended.
• Add egg yolks and vanilla.
• Mix until smooth OR blend in food processor until mixture comes together.
• Press with floured fingers in 10 by 15 by 1/2-inch cookie sheet with sides.
• Bake at 350 degrees for 13 to 18 minutes or until light golden.
• Cool slightly, about 20 minutes.
• Spread melted chocolate over base; sprinkle nuts on top.
• Press in lightly.
• Cool until chocolate sets.
• Cut into squares or triangles.

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.

BUTTERY ALMOND CRUNCH

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

OLD-TIME BUTTER CRUNCH CANDY

Steps:

• Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.