Peanut Butter Scotchies Recipe 55

PEANUT BUTTER SCOTCHIES

Steps:

• Bring sugar and corn syrup to a boil . Add peanut butter and cereal.
• Remove from heat, and press into a greased 9x13 pan.
• Place the butterscotch and chocolate chips in a glass bowl in microwave for about 1 1/2 minutes, stirring and place back into microwave for 30 seconds and repeating stirring until all chips are melted. This usually takes about 3-4 minutes total.
• Spread the melted chips on tops of the cereal mixture in the pan. let cool and cut into bars.

PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 350°F
• Spray cookie sheets with non-stick cooking spray.
• Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
• Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
• Drop dough by teaspoon, two inches apart onto sheets.
• Bake 10-13 minutes or until just set and golden at edges.
• Transfer cookies to rack and let cool.

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.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt and cinnamon in small bowl.
• Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
• Fold in oats and butterscotch chips.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

OATMEAL PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking powder, salt and baking soda.
• Then add butter, brown sugar, eggs and water.
• Stir in quick oats and peanut butter morsels.
• Chill dough for short amount of time.
• Bake about 12 minutes or so.
• *all cookies turn out better with chilled dough, & the fresher the baking powder & baking soda the fluffier the cookies will be*.

CHOCOLATE PEANUT BUTTER HAYSTACKS

Steps:

• In a microwave-safe bowl, combine the candy bar and peanut butter. Microwave at 50% power for 1 minute; stir. Microwave at 50% power 10-15 seconds longer or until candy is melted; stir until smooth. Stir in cereal until evenly coated. Drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 20 minutes.

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

OATMEAL SCOTCHIES

Steps:

• Heat oven to 375°F. In medum bowl, stir softened butter, water and egg. Stir in cookie mix (dough will be stiff). Stir in butterscotch chips.
• Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.