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.

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.

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.

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 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.