Graces Butter Scotch No Bakes Recipes

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BUTTERSCOTCH NO-BAKE COOKIES



Butterscotch No-Bake Cookies image

More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 7

2 cups sugar
3/4 cup butter, cubed
1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant butterscotch pudding mix
3-1/2 cups old-fashioned oats
3/4 cup butterscotch chips
1/2 cup chopped pecans

Steps:

  • In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERSCOTCH COOKIES (NO BAKE)



Butterscotch Cookies (No Bake) image

These are easy to make and can be made with other chips besides butterscotch. They can be frozen for later use as well.

Provided by mmlwjr

Categories     Frozen Desserts

Time 15m

Yield 32 cookies, 32 serving(s)

Number Of Ingredients 5

1/2 cup margarine
2/3 cup evaporated milk
1 1/2 cups sugar
1 cup butterscotch chips
4 cups quick oatmeal (have used the other & it turns out just fine)

Steps:

  • Put margarine, evaporated milk, and sugar in a pot.
  • Heat and stir until boiling.
  • Boil 1 minute, stirring constantly.
  • Remove from heat.
  • Add butterscotch chips, stir well.
  • Add oatmeal and stir again.
  • Cool silghtly until mixture can be handled.
  • Drop onto greased cookie sheets.
  • Chill until firm.
  • Can be frozen for future use.

Nutrition Facts : Calories 123, Fat 4, SaturatedFat 1.9, Cholesterol 1.5, Sodium 27.6, Carbohydrate 20.3, Fiber 1, Sugar 13, Protein 1.8

NO-BAKE BUTTERSCOTCH CUSTARDS



No-Bake Butterscotch Custards image

Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup/240 milliliters heavy cream
1 cup/240 milliliters crème fraîche
1/2 cup/110 grams dark brown sugar
1/8 teaspoon kosher salt
1 tablespoon light, unsulphured molasses (optional)
2 teaspoons vanilla extract
Whipped cream and fresh berries, for serving (optional)

Steps:

  • In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
  • Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
  • Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
  • Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
  • Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.

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