Butterscotch Butter Balls Recipes

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BUTTERSCOTCH BON-BONS



Butterscotch Bon-Bons image

Provided by Sandra Lee

Categories     dessert

Time 45m

Yield 24 bon-bons

Number Of Ingredients 3

1 bag semisweet chocolate morsels
1 bag butterscotch morsels
1 pint each of your choice of 3 flavors: vanilla, chocolate, butterscotch, caramel, or butter pecan ice cream

Steps:

  • Melt chocolate chips in a double boiler over barely simmering water, whisking until completely melted. Melt butterscotch morsels in a large glass bowl in the microwave on 50 percent power, whisking after 1 minute, and then returning to microwave for 1 more minute.
  • With a small ice cream scoop, scoop as many ice cream balls as desired, place them on a sheet tray, and put tray in the freezer for about 30 minutes or until re-frozen. Drizzle melted butterscotch and chocolate over ice cream scoops. Return to freezer until ready to serve.

BUTTERSCOTCH BUTTER BALLS



Butterscotch Butter Balls image

Make and share this Butterscotch Butter Balls recipe from Food.com.

Provided by Salt Lake Meal Swap

Categories     Breads

Time 2h

Yield 2 bundts

Number Of Ingredients 10

1 1/2 cups lukewarm water
1 tablespoon active dry yeast
2 eggs, beaten
1/2 cup vegetable oil or 1/2 cup melted margarine
6 cups hot roll mix
1 (3 ounce) package regular butterscotch pudding
1 cup butter or 1 cup margarine, melted
1 cup brown sugar, firmly packed
1 (2 ounce) package pecans, chopped
2 teaspoons cinnamon

Steps:

  • In a large bowl dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough. Divide dough in to 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered bunt pans. Sprinkle half of the butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl Pour half the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours over night. Preheat oven to 350 F (175 c) Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

Nutrition Facts : Calories 2003.3, Fat 172.3, SaturatedFat 68.7, Cholesterol 455.5, Sodium 773.8, Carbohydrate 115.6, Fiber 5.2, Sugar 107.5, Protein 12.2

BUTTERSCOTCH BUTTER BALLS



BUTTERSCOTCH BUTTER BALLS image

Categories     Bread     Breakfast

Yield 12 servings

Number Of Ingredients 10

1 1/2 c. lukewarm water
1 Tbsp. yeast
2 eggs, beaten
1/2 c. oil or melted margarine
6 to 6 cups Hot Roll Mix
1 (3 oz.) butterscotch pudding mix
1 c. butter, melted
1 c. brown sugar
1 (1 1/2 oz.) pkg pecans, chopped
2 tsp. cinnamon

Steps:

  • In a large bow, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional mix to make a soft but not too sticky dough. Knead about 5 minutes utnil dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough. Divide dough into 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered Bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls. Combine melted butter and brown sugar in a small bowl. Pour half of the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours or overnight. Preheat oven to 350 deg. Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings. Hot Roll Mix: 5 lb all-purpose flour 1 1/4 c. sugar 4 tsp. salt 1 c. instant nonfat dry milk Combine all ingredients in a large bowl. Keep in an airtight container. Store in a cool, dry place and use within 6 to 8 months. Makes about 22 cups mix.

BUTTERSCOTCH PEANUT BUTTER BARS



Butterscotch Peanut Butter Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 15 bars

Number Of Ingredients 13

1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
  • Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
  • Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

BUTTERSCOTCH BARS



Butterscotch Bars image

I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 1-1/2 dozen.

Number Of Ingredients 16

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1 package (10 ounces) butterscotch chips
1 cup chopped pecans
FILLING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour

Steps:

  • In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTER BALLS II



Butter Balls II image

Rich, buttery cookies.

Provided by Julia

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 5

1 cup butter
½ cup white sugar
2 cups all-purpose flour
1 cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
  • Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g

BUTTERSCOTCH-POTATO CHIP BALLS



Butterscotch-Potato Chip Balls image

Butterscotch chips and crushed potato chips make these buttery brown sugar cookies dance across your tongue with sweet and salty flavor.

Provided by Jessie Sheehan

Categories     Small Plates     Cookies     Bake     Dessert     snack     Potato     Butterscotch/Caramel     Kid-Friendly

Yield Makes 36 cookies

Number Of Ingredients 12

2 1/3 cups [325 g] all-purpose flour
1 tsp baking soda
1 tsp table salt
1 cup [180 g] butterscotch chips
1 cup [220 g] unsalted butter, melted
1 cup [200 g] packed light brown sugar
1/2 cup [100 g] granulated sugar
1 egg
1 egg yolk
2 tsp pure vanilla extract
5 cups [175 g] kettle-style potato chips
Flaky sea salt for sprinkling

Steps:

  • Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
  • Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
  • In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
  • Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
  • Repeat with the remaining cookie dough.
  • Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

PEANUT BUTTER BALLS II



Peanut Butter Balls II image

It is basically, just what the name implies.

Provided by Sharon Burnham

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 72

Number Of Ingredients 6

1 ½ cups peanut butter
1 cup butter
4 cups confectioners' sugar
1 ⅓ cups graham cracker crumbs
2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
  • Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

Nutrition Facts : Calories 110.6 calories, Carbohydrate 11.8 g, Cholesterol 6.8 mg, Fat 7 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 52.8 mg, Sugar 10.1 g

BUTTER BALL COOKIES



Butter Ball Cookies image

This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.

Provided by School Chef

Categories     Dessert

Time 35m

Yield 4 dozen

Number Of Ingredients 7

1 cup butter
2 cups flour
2 teaspoons vanilla
1 1/2 cups walnuts, chopped
1/4 cup sugar
1/2 teaspoon salt
1 cup powdered sugar

Steps:

  • Cream butter,sugar, salt and vanilla.
  • Blend in flour and nuts.
  • Scoop and roll into balls.
  • Bake 325 for 22 to 25 minutes.
  • Remove from oven roll into powdered sugar.

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