Peanut Butter Butterscotch Things Recipes
PEANUT BUTTER BUTTERSCOTCH COOKIES
Soft peanut butter cookies filled with butterscotch chips and finished with a sprinkle of sea salt. Sweet, salty and absolutely perfect!
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
- In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
- Scoop the dough into balls (I use a 1 1/2 tablespoon scoop), and place a couple inches apart on the prepared baking sheets. Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.
Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 149 mg, Sugar 17 g, ServingSize 1 serving
BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
BUTTERSCOTCH PEANUT TREATS
In Petaluma, California, Bernice Martinoni uses pudding mix to stir up these sweet, crunchy no-bake bites. "If you like butterscotch, you will love these delicious treats," she assures.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, cook and stir the corn syrup and butter until butter is melted. Stir in pudding mix until blended. Cook and stir until mixture comes to a boil. Cook and stir 1 minute longer., Remove from the heat. Cool for 1 minute, stirring several times. stir in the cornflakes and peanuts until evenly coated. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets; cool.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH PEANUT SQUARES
These bars, which our family refers to as peanut butter brownies, are delicious! They slice and pack easily making them ideal for road trips and bake sales. I always double the recipe because a single batch is never enough! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE
I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use.
Provided by senseicheryl
Categories Pie
Time 10m
Yield 8 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.
Nutrition Facts : Calories 169.2, Fat 9.6, SaturatedFat 3.8, Cholesterol 1.4, Sodium 178, Carbohydrate 19.4, Fiber 1.2, Sugar 11.2, Protein 3.5
PEANUT BUTTER, BUTTERSCOTCH THINGS
I dont know where my mom got this recipe but it is a great messy treat. This is the first thing i learned to cook and started me on my way to loving cooking.
Provided by SSgtballard
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In a double boiler melt Peanut butter and butterscotch chips over low heat.
- When smooth, remove from heat and add noodles and marshmellows.
- Drop mixture onto wax paper by the spoonfull.
- Allow to cool completly before enjoying.
Nutrition Facts : Calories 331.2, Fat 18.6, SaturatedFat 10.5, Sodium 121.1, Carbohydrate 38.4, Fiber 0.9, Sugar 31.2, Protein 4.3
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