Cashew Butterscotch Crispies Recipes

BUTTERSCOTCH CASHEW SCOTCHIES

Steps:

• Heat oven to 350 degrees.
• Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips.
• Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
• Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely.
• Cut cake into 24 bars. Remove bars from pan with metal spatula.

CASHEW BUTTERSCOTCH CRISPIES

Steps:

• Preheat the oven to 350°F. Have ready two ungreased baking sheets.
• Mix the flour, baking soda and salt together in a bowl and set aside.
• In a large mixing bowl using a hand held electric mixer, beat the butter and both sugars until well mixed. Gradually add the oil and beat for another minute, scraping sides of bowl often. Add the egg and continue beating on high for about a minute, and then beat in the vanilla. With a large mixing spoon, gradually add the flour mixture and stir until incorporated. Stir in the butterscotch chips and cashews
• Scoop up dough in packed, level tablespoons and shape into balls. Arrange on ungreased baking sheets, spacing 2 ½ inches apart, and bake one sheet at a time for 10-12 minutes or until cookies start to brown and appear set. Remove from oven and let cool on baking sheets for about 5 minutes. Carefully transfer to a wire rack to cool. Let cookies cool completely before serving (they crisp as they cool).
• Makes about 28 cookies

BUTTERSCOTCH CASHEW BARS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture firmly into bottom of a 13 x 9 pan. In a small bowl, combine 1 cup morsels with condensed milk. Microwave on High in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). Pour mixture over crumbs. Sprinkle remaining morsels and cashews on top. Bake 20 to 22 minutes, til lightly browned. Let them cool completely before cutting into bars.

CASHEW CRUNCH COOKIES

Steps:

• Beat butter at medium speed with electric mixer.
• Gradually add sugars, mixing well.
• Add egg and vanilla extract, beat well.
• Combine flour, baking soda and creaqm of tartar; gradually add to creamed mixture, mixing after each addition.
• Stir in cashews.
• Drop cookie dough by rounded teaspoon onto lightly greased sheets.
• Bake at 350 degrees F for 10 to 12 minutes or until lightly browned.

CRISPY BROWN RICE AND CASHEW TREATS

Steps:

• Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.
• In a large bowl, combine the agave nectar, nut butter, salt, cinnamon, and vanilla extract. Mix until well blended. Add the cereal, apricots, and cashews and mix well. Firmly press the mixture into the prepared baking pan and cover with plastic wrap. Refrigerate for 2 or more hours, or until firm. Cut into squares to serve.
• Make these gluten-free by using crispy brown rice cereal not sweetened with barley malt.

CASHEW CRISPS

Steps:

• Preheat over to 350 degrees F., rack in the middle position.
• Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well.
• Grind up the cashews in your food processor. Measure AFTER griding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.
• Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
• Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven.
• Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.