Best Butterscotch Cashew Clusters Recipes

BUTTERSCOTCH CASHEW CLUSTERS

Steps:

• 1. Cream butter and sugar.
• 2. Add flour and mix until a firm dough forms.
• 3. Stir in cashews.
• 4. Crumble mixture onto a cookie sheet.
• 5. Bake at 375* for 12 - 15 minutes until golden brown
• 6. Cool the baked cookie-nut mixture.
• 7. Melt butterscotch morsels.
• 8. Break the cookie-nut mixture into small pieces.
• 9. Add the cookie-nut mixture to the butterscotch morsels. (If you're adding raisins - add them now).
• 10. Stir mixture until everything is coated.
• 11. Drop by teaspoonfuls onto waxed paper.
• 12. Chill for 15 minutes or until set.

CASHEW CLUSTERS

Steps:

• Place first 4 ingredients in a large microwave-safe bowl; microwave, covered, at 50% power until melted, 5-6 minutes, stirring every 30 seconds. Stir in cashews., Drop mixture by tablespoonfuls onto waxed paper-lined pans; let stand until set. Store in an airtight container.

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.

CASHEW CLUSTERS

Steps:

• Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.

BUTTERSCOTCH CASHEW BARS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture firmly into bottom of a 13 x 9 pan. In a small bowl, combine 1 cup morsels with condensed milk. Microwave on High in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). Pour mixture over crumbs. Sprinkle remaining morsels and cashews on top. Bake 20 to 22 minutes, til lightly browned. Let them cool completely before cutting into bars.

BUTTERSCOTCH CLUSTERS

Steps:

• In a saucepan over low heat melt the chips with the milk.
• Remove from heat .
• In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated.
• Drop by tablespoonfuls onto wax paper lined cookie sheets.
• Chill for at least 2 hours or until firm.

BUTTERSCOTCH AND CASHEW BARS

Steps:

• Preheat oven to 350 degrees F.
• In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
• Stir in flour & baking powder until well mixed.
• Stir in cashews, then spread in an ungreased 13"x9" baking pan.
• Bake 22 to 25 minutes or until set & edges are dry.
• Cool completely on a wire rack, about 1 hour, before cutting into bars.

CHOW CLUSTERS

Steps:

• In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
• Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)