Warm Butterscotch Peanut Butter Fondue Dip Recipes

PEANUT BUTTER BUTTERSCOTCH FONDUE

Steps:

• 1. Into a large heavy sauce pan place 2 (11 ounce) packages of butterscotch chips and 3/4 C Half and Half.
• 2. Melt the mixture over medium low heat, stirring occasionally. Make sure you don't allow the temperature to get too high.
• 3. Remove from the heat and add 1 C smooth peanut butter, 1 tsp vanilla and a dash of salt. Stir until incorporated and smooth. Pour the mixture into a crock pot or fondue pot and serve immediately.

BUTTERSCOTCH FONDUE

Steps:

• In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Keep warm. Serve with cake and fruit.

PEANUT BUTTER FONDUE

Steps:

• Stir brown sugar, corn syrup, and butter together in a small saucepan over low heat until butter is melted and mixture is combined, about 5 minutes.
• Add peanut butter, evaporated milk, and marshmallows; cook, stirring constantly, until marshmallows are melted and mixture is smooth, 3 to 5 minutes more.
• Stir vanilla into peanut butter mixture, remove from heat, and transfer mixture to a fondue pot.

PEANUT BUTTER DIP

Steps:

• Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

BUTTERSCOTCH FRUIT FONDUE

Steps:

• Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
• Add the cream and vanilla, stirring together, and then take off the heat.
• Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.

HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES

Steps:

• For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
• Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
• Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
• Bake until golden brown at the edges, 14 to 17 minutes.
• Let the cookies cool to room temperature.
• For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
• Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
• Whisk in the whiskey, butter, salt and vanilla.
• Pour the sauce into the fondue pots and keep warm.
• Serve the fondue with the cookies.

WARM & GOOEY PEANUT BUTTER DIP

Steps:

• Beat cream cheese in small microwaveable bowl with mixer until creamy.
• Add remaining ingredients; mix well.
• Microwave on HIGH 1 to 1-1/2 min. or until heated through, stirring after 1 min.

BUTTERSCOTCH-RUM DIP

Steps:

• Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
• Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.
• Serve with apple and pear wedges. Dip will hold up to 2 hours.

BUTTERSCOTCH DESSERT FONDUE

Steps:

• In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.

BUTTERSCOTCH DIP (GOOSEBERRY PATCH)

Steps:

• Combine butterscotch chips and evaporated milk in a slow cooker.
• Cover and cook on low setting for 45-50 minutes, until chips are softened.
• Stir until smooth.
• Stir in pecans and extract.
• Serve warm with fruit.

WARM BUTTERSCOTCH DIPPERS

Steps:

• Melt the butter in a pan and tip in 100g of the muscovado sugar. Stir until dissolved, then leave to bubble for 30 secs. Pour in the cream, bring to the boil and whisk until smooth. Set aside until warm.
• Meanwhile, heat the grill to high. Toss the fruit in the lemon juice, remaining sugar and cinnamon. Thread onto the skewers and arrange in one layer on a baking tray. Grill for 5 mins, turning once when golden. Serve with the warm butterscotch sauce.

HOT BUTTERSCOTCH

Steps:

• Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-­low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-­read thermometer, about 10 minutes.
• Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
• Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.

WARM BUTTERSCOTCH PEANUT BUTTER FONDUE DIP

Steps:

• Warm milk in a saucepan on medium heat.
• add all morsels to milk and mix until smooth, about 10 minutes.
• Remove from heat and whisk in peanut butter until smooth.
• Stir in Boiling water.
• Serve immediately or keep in small crockpot.
• Dip Apple Slices, Pretzel Rods, Marshmallows and even cooked bacon!