Nutty Butterscotch Bites Recipes

RICE KRISPIES NUTTY BUTTERSCOTCH SQUARESAND#153;

Steps:

• 1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, butterscotch morsels, raisins, apricots and pecans.
• 2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
• 3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day.
• Note: For best results, use fresh marshmallows
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

RECIPE FOR NUTTY BUTTERSCOTCH

Steps:

• Grease a 1 x 11 x 16 rectangular pan then place wax paper.
• Melt HICAPS Buttercream in a large bowl.
• Add HICAPS Instabake Butterscotch Mix and eggs.
• Mix until well blended (using a spatula or stand mixer).
• Spread the mixture in the prepared 1 x 11 x 16 rectangular pan. Top with desired nuts.
• Bake for 25 - 30 mins. Do not overbake.
• Cool for 5 - 8 mins.

HOMEMADE BUTTERFINGER BITES

Steps:

• Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture until smooth, 45-60 seconds, stirring 3 times., Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.

PEANUT-BUTTERSCOTCH BITES

Steps:

• 1. In 3-quart saucepan, combine butterscotch morsels and peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal, mixing until well coated.2. Press mixture evenly into 9 x 9 x 2-inch pan coated with cooking spray. Chill until firm. Cut into bars to serve. Store in airtight container in refrigerator. VARIATIONS: Add one of the following with the cereal: 1/2 cup miniature marshmallows, 1 cup peanuts, 1 cup raisins or 1 cup coconut.

PEANUT-BUTTERSCOTCH BITES

Steps:

• 1. In 3-quart saucepan, combine butterscotch morsels and peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal, mixing until well coated.2. Press mixture evenly into 9 x 9 x 2-inch pan coated with cooking spray. Chill until firm. Cut into bars to serve. Store in airtight container in refrigerator. VARIATIONS: Add one of the following with the cereal: 1/2 cup miniature marshmallows, 1 cup peanuts, 1 cup raisins or 1 cup coconut.

BUTTERSCOTCH CEREAL BITES

Steps:

• In a large heavy saucepan, combine the marshmallows, chips, peanut butter and butter. Cook and stir over medium-low heat until chips and marshmallows are melted. Remove from the heat; stir in Cheerios, raisins and coconut. , Drop by 1/4 cupfuls onto waxed paper. Let stand for 10 minutes.

PEANUT-BUTTERSCOTCH BITES

Steps:

• In 3-quart saucepan, combine butterscotch chips and peanut butter.
• Cook over low heat, stirring constantly, until smooth.
• Remove from heat.
• Stir in Rice Krispies cereal, mixing until well coated.
• Press mixture evenly into 9x9x2" pan coated with cooking spray.
• Chill until firm.
• Cut into bars to serve.
• Store in airtight container in refrigerator.
• For variation, add one of the following with cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.

NUTTY BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350F and spray a 9 x 13 inch pan with cooking spray or grease with softened butter or margarine.
• Combine first five ingredients together in a large mixing bowl; mix on low speed for one minute.
• Scrape down sides with a spatula and beat for another minute.
• Spread batter (it will be thick) in prepared pan.
• Sprinkle cashews and chips over the top.
• Bake for 25 minutes.
• Cool completely in pan on a cake rack for at least 30 minutes.

NUTTY BUTTERSCOTCH COOKIES

Steps:

• Cream all of the butter with powdered sugar and salt till light and fluffy.
• Blend in flour, mix well.
• Add butterscotch chips and 1 cup finely chopped pecans.
• Shape dough, a scant teaspoonful at a time, into balls.
• Place 1 inch apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15 minutes or until firm but not brown.
• Let cool on wire racks.
• Mix rum glaze ingredients until smooth.
• You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

NUTTY NOUGAT CARAMEL BITES

Steps:

• FOR COOKIE BASE: PREHEAT oven to 350 degrees F. Line 17 x 11 x 1-inch baking pan with parchment paper.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
• BAKE for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.
• FOR NOUGAT FILLING: MELT butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.
• STIR in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
• FOR CARAMEL LAYER: COMBINE caramels and cream in medium, heavy-duty saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
• FOR ICING: MELT milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
• TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.

NUTTY BROWN SUGAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and pecans.
• Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.