Peanut Butterscotch Slice Recipes

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PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

I have been making these for years, and they are always a hit!

Provided by Honda

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 18

Number Of Ingredients 6

½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows

Steps:

  • In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
  • Stir in coconut, walnuts, and marshmallows.
  • Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g

BUTTERSCOTCH PECAN SLICES



Butterscotch Pecan Slices image

I love the rich, buttery flavor these crisp cookies get from pecans and brown sugar. Once the dough is in the refrigerator, I can have freshly baked cookies in just minutes. For a gathering or when company drops in, I'm prepared with a tasty treat. -Esther Thys, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 8

6 tablespoons butter, softened
2/3 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup finely chopped pecans, divided

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH PEANUT SQUARES



Butterscotch Peanut Squares image

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

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups packed brown sugar
1/2 cup butter, cubed
1/2 cup chunky peanut butter
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract

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.

BUTTERSCOTCH NUT SLICE



Butterscotch Nut Slice image

Chewy butterscotch and crunchy nuts are a winning combination. It is hard to stop at one. We prefer them warm with ice-cream, or straight out of the freezer! Preparation time does not include resting pastry in the fridge for 10 minutes.

Provided by Daydream

Categories     Bar Cookie

Time 50m

Yield 16 fingers

Number Of Ingredients 13

butter, for greasing the pan
2 tablespoons superfine sugar
1/4 cup butter, cut into cubes and at room temperature
1 egg, whisked lightly
1 cup plain flour
2 tablespoons self-rising flour
1 pinch salt
4 ounces macadamia nuts
4 ounces brazil nuts
1 cup dark brown sugar, firmly packed
3/4 cup butter, cut into cubes and at room temperature
1/4 cup heavy cream
2 tablespoons plain flour

Steps:

  • Pre-heat oven to 350 deg F.
  • Grease an 8” x 12” x 2” slab pan with butter, then line with non-stick baking paper.
  • In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
  • Next, add the egg and beat until well combined.
  • Sift the plain flour, self-rising flour and salt together over the butter mixture.
  • Working quickly, use your hands to bring the ingredients together to form a ball.
  • Don’t worry if it is still a bit crumbly.
  • Place pastry in the prepared pan and press out to cover the base.
  • This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
  • Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
  • Bake pastry in oven for 12 minutes, or until firm and a light golden color.
  • Put to one side and leave to cool.
  • Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
  • Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
  • Remove from heat and stir in cream and flour.
  • Mix with a hand-held whisk until smooth.
  • Add nuts and stir in well.
  • Return pan to medium heat and stir until mixture comes to the boil.
  • Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
  • Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
  • The mixture starts bubbling fairly soon after placing in oven – don’t worry, but check frequently to ensure edges are not burning.
  • Cool in pan.
  • Turn out onto a board, remove paper and cut into fingers or square pieces.
  • Serve warm with ice-cream, or cool with tea or coffee.
  • Can be stored in a container in the freezer.

PEANUT BUTTERSCOTCH SLICE



Peanut Butterscotch Slice image

A very rich and addictive slice that I thought I would share with you. I got this recipe several years ago from a cousin.

Provided by Darlene10

Categories     Bar Cookie

Time 40m

Yield 1 slice

Number Of Ingredients 8

1 1/2 cups flour
1/2 cup butter, plus
2 teaspoons butter
3/4 cup brown sugar
1 (12 ounce) package butterscotch chips
1/2 cup corn syrup
1 tablespoon water
2 cups peanuts

Steps:

  • Blend together flour, 1/2 cup butter and brown sugar.
  • Pat into a 9 x 9 pan and bake for 10 minutes at 375°.
  • In double boiler heat 2-6 oz.
  • packages of butterscotch chips, 1/2 cup corn syrup, 1 tbsp.
  • water and 2 tsp.
  • butter until smooth.
  • Add 2 cups of peanuts to this mixture and spread on crust.
  • Place back in oven for 5 minutes.

Nutrition Facts : Calories 6110.4, Fat 344.1, SaturatedFat 165.3, Cholesterol 264.2, Sodium 1134.6, Carbohydrate 696.9, Fiber 29.9, Sugar 440, Protein 103.2

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Top Asked Questions

How do you cook with butterscotch and peanut butter?
This recipe, made with peanut butter and butterscotch, is a little nutty, a little sweet and oh-so-smooth. 1. In 3-quart saucepan, combine butterscotch morsels and peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat.
What is in a peanut butter slice?
A sweet and creamy no-bake peanut butter slice that takes just 10 minutes to prepare! Made from butter, peanut butter, crushed cookies, icing sugar and white chocolate. The perfect slice for those that have 'peanut butter and chocolate' cravings!
How long does it take to make a peanut butter slice?
This Peanut Butter Slice recipe takes less than one hour to make and bake, it's freezer friendly and both regular and Thermomix instructions are included. Line an 18 x 28cm slice tin with baking paper and preheat your oven to 180 degrees celsius. Place the peanut butter and vanilla extract into a bowl and mix well to combine.
How do you make a peanut butter and peanut butter sandwich?
Melt the butter and peanut butter in the microwave on low heat. Stir until melted and combined. Add the icing sugar and the crushed biscuits to the melted butter and peanut butter mixture. Stir until well combined. Press the mixture very firmly into the greased slice tin lined with baking paper. Melt the white chocolate and the extra peanut butter.

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