Dig Em Butterscotch Drops Recipes

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

CLASSIC BUTTERSCOTCH DROPS RECIPE

Steps:

• Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
• Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F ( soft-ball stage ). Add the butter and continue boiling until the mixture reaches 280 F ( soft-crack stage ).
• Remove the pan from the heat and stir in the vanilla extract.
• Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with.
• Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to 2 weeks.

BUTTERSCOTCH DROP SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl sift flour, brown sugar, baking powder and salt in a medium bowl.
• Add in very cold butter pieces and rub between fingers until coarse meal forms.
• In a small cup or bowl whisk together the cream and egg.
• Add to the butter/flour mixture with the baking chips and toss with a fork just until the dough comes together in moist clumps (add in more whipping cream if dough seems dry).
• Drop dough by 1/4 cupfuls onto a large lightly greased baking sheet, spacing apart.
• Bake for about 20 minutes, or until the scones are golden brown.
• Best served warm.

CRISPIX CHOCOLATE-BUTTERSCOTCH DROPS

Steps:

• In heavy 2-quart saucepan, melt morsels over low heat, stirring constantly. Remove from heat. Stir in peanuts and KELLOGG'S CRISPIX cereal. Drop by tablespoons onto waxed paper. Chill until firm. Store in airtight container in refrigerator.

BUTTERSCOTCH WALNUT DROPS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in walnuts and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

BUTTERSCOTCH DROPS

Steps:

• On top of a double boiler, melt the butterscotch and peanut butter. Stir until completely smooth.
• Remove from heat and add the flakes and mix carfully to not crush them.
• Drop teaspoons of the mix on to a lined baking tray.
• Chill until firm (about 30 minutes).

BUTTERSCOTCH DROPS

Steps:

• I have found it's often best to use a little peanut butter; and sometimes a package and a half to get the melted ingredients to adhere better to the cereal.
• Carefully melt the butterscotch drops and the peanut butter together over low heat.
• Do not overcook.
• Pour over the cereal.
• Mix well.
• Drop by tablespoonful onto waxed paper coated cookie sheets.
• Chill.
• These take a couple of hours to set in the fridge, so it's best to make them in the morning, so they will ready to eat for afterschool snacks.

BUTTERSCOTCH SNACK

Steps:

• 1. Combine cereal, pecans and pretzels in lightly greased 13 x 9 x 2-inch baking pan set aside.2. In 2-quart saucepan, cook butterscotch morsels, corn syrup and margarine over medium heat, stirring constantly until mixture begins to boil. Pour over cereal mixture, tossing gently to coat cereal.3. Bake in 300°F oven about 35 minutes, stirring every 10 minutes. Remove from oven. Spread hot mixture on large piece of foil. Cool, stirring constantly occasionally. Store in airtight container.

CRISPIX CHOCOLATE-BUTTERSCOTCH DROPS

Steps:

• In heavy 2-quart saucepan, melt morsels over low heat, stirring constantly. Remove from heat. Stir in peanuts and KELLOGG'S CRISPIX cereal. Drop by tablespoons onto waxed paper. Chill until firm. Store in airtight container in refrigerator.

MINCEMEAT DROPS

Steps:

• 1. Stir together flour, baking powder and salt. Set aside.2. In large mixing bowl, beat together margarine and sugar until thoroughly combined. Add eggs one at a time, beating well after each addition. Stir in KELLOGG'S ALL-BRAN cereal, vanilla and mincemeat. Add flour mixture, mixing until combined. Drop by tablespoon onto baking sheets coated with cooking spray.3. Bake at 400°F about 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.

DIG 'EM BUTTERSCOTCH DROPS

Steps:

• 1. In large bowl, microwave butterscotch morsels at HIGH (100% power) 2 minutes and 30 seconds, stirring after 1 minute and 15 seconds.2. Add cereal and peanuts, tossing until well coated.3. Drop by round measuring-tablespoon onto waxed paper or baking sheet. Chill until firm (approximately 15 minutes). Store in covered container. Yield: 4 dozenVARIATIONS: Peanut Butter - Use 12-ounce package peanut butter morsels in place of butterscotch morsels.RANGE-TOP METHOD: In large saucepan, melt butterscotch morsels over low heat, stirring constantly. Add cereal and peanuts. Stir until well coated. remove from heat. Follow step 3.