Peanut Butterscotch Bites Recipes

NUTTY BUTTERSCOTCH BITES

Steps:

• In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, pudding mix and baking soda; gradually add to creamed mixture. Stir in butterscotch chips. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat. Stir in marshmallow creme, peanut butter and vanilla until blended and smooth. Stir in peanuts. Spread over crust. Refrigerate until set., In a saucepan, cook and stir the caramels and cream over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Refrigerate until set., Melt the chocolate chips, butterscotch chips and shortening. Stir in peanut butter. Spread over caramel layer. Refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares.

PEANUT BUTTER BUTTERSCOTCH COOKIES

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.

BUTTERSCOTCH CEREAL BITES

Steps:

• In a large heavy saucepan, combine the marshmallows, chips, peanut butter and butter. Cook and stir over medium-low heat until chips and marshmallows are melted. Remove from the heat; stir in Cheerios, raisins and coconut. , Drop by 1/4 cupfuls onto waxed paper. Let stand for 10 minutes.

MICROWAVE PEANUT BUTTER FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Gradually stir in sugar; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

PEANUT-BUTTERSCOTCH BITES

Steps:

• In 3-quart saucepan, combine butterscotch chips and peanut butter.
• Cook over low heat, stirring constantly, until smooth.
• Remove from heat.
• Stir in Rice Krispies cereal, mixing until well coated.
• Press mixture evenly into 9x9x2" pan coated with cooking spray.
• Chill until firm.
• Cut into bars to serve.
• Store in airtight container in refrigerator.
• For variation, add one of the following with cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.