Butterscotch Chocolate Candies Recipes

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.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

BUTTERSCOTCH-CHOCOLATE CANDIES

Steps:

• Combine butterscotch and semi-sweet chocolate morsels in big glass bowl.
• Microwave for 2:15 to 2:45 minutes. Individual microwave times may differ.
• Stir in can of Spanish peanuts and mix by hand thoroughly until all blended. Drop by tablespoon on wax paper lined cookie sheets and chill in refrigerator for 30 minutes.
• Enjoy!

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 FROM DISNEYWORLD

Steps:

• In a saucepan, bring the heavy cream to a boil.
• Remove from heat.
• In a separate microwave safe bowl, melt the butterscotch and white chocolate chips in 30 second increments, stirring every 30 seconds.
• Combine the hot heavy cream and the melted chips until fully combined.
• In a lined 9 x 9 pan, spread the mixture and refrigerate until hardened.
• Cut into small squares.