BUTTERSCOTCH BARK
An unbeatable combination of pecans, coconut, and chocolate comes together remarkably quickly to make these chewy treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
- Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
- In saucepan, whisk 12 tablespoons unsalted butter and 1/2 cup light-brown sugar over medium until smooth; spread over crackers.
- Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.
BUTTERSCOTCH HARD CANDY
I love making this classic butterscotch recipe. We think these irresistible bites are better than the store-bought variety... and they sure don't last long! -Darlene Smithers, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH BARK
Make and share this Butterscotch Bark recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 13m
Yield 36 pieces, 6 serving(s)
Number Of Ingredients 4
Steps:
- Line 13x 9 pan with aluminum foil.
- In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
- Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.
Nutrition Facts : Calories 1373, Fat 81.2, SaturatedFat 53.2, Sodium 507.4, Carbohydrate 150.8, Fiber 3.2, Sugar 141.1, Protein 13.9
BUTTERSCOTCH LOVER BARK (EASY)
I found this recipe in a candy cookbook. Its VERY rich and intense...so be sure to break it into small pieces. If you love butterscotch then this candy is for you.
Provided by beckerd
Categories Candy
Time 25m
Yield 24-36 pieces
Number Of Ingredients 3
Steps:
- Butter a large cooked sheet and line with wax paper.
- Melt 6 oz of the chips in a double boiler.
- When chips are melted completely, remove top pan from bottom pan of double boiler.
- Add the remaining chips and melt until smooth and melted.
- Add the hard crumbled candy with a wooden spoon and stir until completely coated.
- Pour into prepared pan and spread to 1/2" thickness.You don't have to spread to the edges of the pan.
- Let bark set up at room temperature for 1 hour or in the refrigerator for about 1 hour.
- Grab edges of cooled bark and peel off wax paper.
- Break with hands into irregular pieces, about 2" each.
- Store in an airtight container for up to 1 month.
- NOTE: To crumble hard candy; place in a plastic bag and hit with a heavy pot.
- VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots for hard candy -- Chocolate Cookie Butterscotch Bark-Substitute 3/4 cup roughly chopped Oreos for the hard candy -- Halloween Butterscotch Bark-Substitute 3/4 cup whole candy corn for the hard candy.
Nutrition Facts : Calories 76.4, Fat 4.1, SaturatedFat 3.4, Sodium 12.6, Carbohydrate 9.5, Sugar 9.5, Protein 0.3
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