Peanut Butterscotch Slice Recipes

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

PEANUT BUTTER BUTTERSCOTCH COOKIES

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.

PEANUT BUTTER MARSHMALLOW SQUARES

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.

BUTTERSCOTCH CONFETTI SQUARES

Steps:

• Put marshmallows in large bowl
• Melt peanut butter and butter in saucepan on LOW heat, just until melted! Do not overheat.
• Remove from heat. Make sure mixture is not too hot before adding butterscotch chips or it will crystallize. (I stick my finger in to check that is not too hot)
• Stir in butterscotch chips, continue to stir until all is melted.
• Fold mixture into bowl of marshmallows. Combine well.
• Press into 8x8 greased baking pan.
• Refrigerate until firm.
• Cut into 16 large squares.

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.

PEANUT BUTTERSCOTCH SLICE

Steps:

• Blend together flour, 1/2 cup butter and brown sugar.
• Pat into a 9 x 9 pan and bake for 10 minutes at 375°.
• In double boiler heat 2-6 oz.
• packages of butterscotch chips, 1/2 cup corn syrup, 1 tbsp.
• water and 2 tsp.
• butter until smooth.
• Add 2 cups of peanuts to this mixture and spread on crust.
• Place back in oven for 5 minutes.

BUTTERSCOTCH PEANUT SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.