Best Butterscotch Crisps Recipes

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BUTTERSCOTCH RICE KRISPIES® BARS



Butterscotch Rice Krispies® Bars image

This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!

Provided by peachlovehope

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

1 tablespoon butter
6 cups crispy rice cereal (such as Rice Krispies®)
1 (11 ounce) package butterscotch chips
1 cup creamy peanut butter
1 (11 ounce) package semisweet chocolate chips

Steps:

  • Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
  • Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
  • Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
  • Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
  • Refrigerate bars again until the chocolate is firmed, about 10 minutes.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g

APPLE BUTTERSCOTCH CRISP



Apple Butterscotch Crisp image

I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. -Jolanthe Erb, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 3 servings.

Number Of Ingredients 8

3 cups thinly sliced peeled tart apples (about 3 medium)
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/3 cup cook-and-serve butterscotch pudding mix
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Vanilla ice cream, optional

Steps:

  • Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

Nutrition Facts : Calories 406 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 200mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 3g fiber), Protein 3g protein.

BUTTERSCOTCH CRISPS



Butterscotch Crisps image

Provided by Barbara Kafka

Categories     dessert

Time 20m

Yield 50 cookies

Number Of Ingredients 7

3/4 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
3 egg whites, from Grade A large eggs
Pinch of kosher salt
1 1/4 cups cake flour
1 teaspoon pure vanilla extract
1 cup sifted granulated sugar (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
  • Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
  • Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
  • With a spatula, remove the cookies to a wire rack to cool.
  • If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 1 gram, TransFat 0 grams

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES



Toll House Butterscotch Chip Cookies image

These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.

Provided by Miss Erin C.

Categories     Drop Cookies

Time 35m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 cup butter
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups butterscotch chips

Steps:

  • Mix together the flour, salt and baking soda in a small bowl, set aside.
  • Cream the sugars and butter together, add the vanilla.
  • Add the eggs one at a time.
  • Slowly add the flour mixture.
  • When completely mixed, add the butterscotch chips.
  • Drop by the spoonful onto an ungreased cookie sheet.
  • Bake 8-10 minutes at 375F degrees.

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