Recipe For Nutty Butterscotch

BUTTERSCOTCH NUT SLICE

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.

NAUGHTY NUTTY BLONDIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Stir cake mix and brown sugar together in a large bowl. Mix in milk and egg until well blended. Fold in butterscotch chips, chocolate chips, and walnuts. Spread dough evenly in the prepared baking pan.
• Bake in the preheated oven until edges start to pull away from the sides of the pan, 25 to 30 minutes.

BUTTERSCOTCH NUT BARS

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine all the ingredients, mixing until crumbly.
• Press firmly into a greased 13" x 9" pan.
• Bake for 15 to 18 minutes or until light golden.
• For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
• Stir in the butterscotch chips and pecans.
• Pour evenly over the crust.
• Bake for 30 minutes or until set and golden.
• Cool completely and then cut into bars.

BUTTERSCOTCH CASHEW BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

BUTTERSCOTCH NUT FUDGE

Steps:

• Line 8-inch square pan with foil, extending foil over edges of pan.
• Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
• Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
• Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
• NOTE: For best results, do not double this recipe.