Cocoa Butterscotch Crisps Recipes

CHOCOLATE BUTTERSCOTCH-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
• Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.

COCOA KRISPIES TREATS

Steps:

• Butter a 13x9x2 inch baking pan or line it with waxed paper, your choice.
• Measure out the 6 cups of cereal and place in large bowl; set aside.
• In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted.
• Remove from heat and quickly stir in cereal, stirring until mixture is evenly coated.
• Press mixture into buttered baking pan. Allow to cool, then cut into 18 squares, 3 rows times 6.

COCO-SCOTCHEROO COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Beat the butter, shortening, brown sugar, and white sugar in a large bowl until light and fluffy. Beat in the egg, vanilla extract, and almond extract. In a separate bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Gently stir in the butterscotch chips and coconut. Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake until set and lightly browned, about 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes. Transfer cookies wire racks to cool completely.

CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING

Steps:

• In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

COCOA KRISPIES BARS

Steps:

• 1. In heavy 3-quart saucepan, over low heat, melt chocolate and butterscotch morsels and peanut butter together stirring constantly until smooth. Remove from heat.2. Add marshmallows and cereal, stirring until cereal is coated. Press evenly into buttered 13 x 9 x 2-inch pan. Refrigerate until firm. Cut into 2 x 1-inch bars.

COCOA BUTTERSCOTCH CRISPS

Steps:

• 1. In large microwave-safe bowl, combine margarine and marshmallow creme. Microwave at HIGH 1 1/2 minutes. Stir in butterscotch chips and microwave an additional 2 minutes. Stir until mixture is smooth. Stir in KELLOGG'S COCOA KRISPIES cereal and pecans.2. Press mixture evenly into a 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray.3. Chill until firm, about 1 hour. Cut into bars.MICROWAVE:1. In large microwave-safe bowl, combine margarine and marshmallow creme. Microwave at HIGH 1 1/2 minutes. Stir in butterscotch chips and microwave and additional 2 minutes. Stir until mixture is smooth. Stir in KELLOGG'S COCOA KRISPIES cereal and pecans.2. Press mixture evenly into a 15 1/2 x 10 1/2 x 1-inch pan coated with cooking spray. Chill until firm, about 1 hour. Cut into bars.

BUTTERSCOTCH CRISPS

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
• Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
• Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
• With a spatula, remove the cookies to a wire rack to cool.
• If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

BUTTERSCOTCH CRISP COOKIES

Steps:

• cream shortening and brown sugar.
• add egg and vanilla.
• in seperate bowl sift together flour, soda, and salt.
• add to creamed mixture.
• add oates, nuts and coconut.
• drop by teaspoonfuls onto greased cookie sheet.
• flatten with glass bottom dipped in flour.
• bake at 325 for 12 minutes.