Best Butterscotch Snack Recipes

BUTTERSCOTCH SNACK CAKE

Steps:

• In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

GLUTEN-FREE CHOCOLATE SNACK CAKE WITH CREAMY BUTTERSCOTCH FROSTING

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
• In small bowl, mix flours, cocoa, xanthan gum, baking powder and 1/2 teaspoon salt with whisk; set aside. In medium bowl, beat oil, almond butter, 1/2 cup brown sugar, the granulated sugar, eggs and water with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Pour batter into pan.
• Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour.
• Meanwhile, in 2-quart saucepan, place 1/2 cup brown sugar, ghee, 3 tablespoons of the milk and 1/8 teaspoon salt. Heat to boiling over medium heat about 3 to 4 minutes, stirring constantly. Remove from heat; beat in powdered sugar until frosting is smooth and spreadable. If frosting is too thick, stir in additional almond milk, 1 teaspoon at a time. Frost cake. Sprinkle almonds and chocolate chips over top. Cut into 4 rows by 4 rows.

APPLE BANANA BUTTERSCOTCH SNACK CAKE

Steps:

• Pre-heat oven to 350 degrees. Spray a 9x13 inch cake pan with cooking spray. (If you plan to turn the cake out onto a platter, then you MUST line the pan with PARCHMENT paper or NON-STICK aluminum foil. Otherwise the butterscotch chips settle to the bottom and you will have serious trouble turning the cake out.) You may cool the cake in the pan and serve from the pan if you do not have parchment.
• In a large mixing bowl. Beat the bananas to a smooth pureee. Then add the 2 whole eggs and the 1 egg white, and the vanilla and beat until creamy and smooth. In a separate, smaller bowl, combine the dry ingredients (flour, salt, baking powder, cinnamon, nutmeg, and ginger.) Do not add the grated apple or the butterscotch chips yet.
• Add the dry ingredients alternately with the 1/2 cup of juice in two additions. Incorporate all the dry ingredients and beat for 50 strokes if by hand, or about a minute with a hand mixer. Stir in the butterscotch chips and the grated apple and turn batter into the prepared pan.
• Bake the cake for 30-45 minutes in a 350 degree oven. Test the cake at 30 minutes. If NO gooey batter comes out on the tester, the cake is done. If there is gooey batter (not butterscotch or apple) then bake 5 minutes at a time additionally, until the tester comes out clean. Do not overbake.
• If you want to turn the cake out, and have lined the cake pan with parchment or non-stick foil, then cool in the pan on a cooling rack for 5-10 minutes, until just warm, then turn the cake out onto a platter or cooling rack, and peel off the paper or foil. If serving from the cake pan, cool until just warm, then serve, or cool completely. Store leftover cake in the refrigerator, otherwise the moist apples will cause the cake to mold at room temperature.

BUTTERSCOTCH PEACH SNACK CAKE RECIPE - (4.9/5)

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch glass baking dish with cooking spray. In a large mixing bowl combine butter, sugars, eggs, vanilla, baking powder, baking soda, cinnamon, salt, and sour cream. Mix with an electric mixer until creamy. Add flour, 1 cup butterscotch chips, peaches and pecans and stir with a wooden spoon to combine. Pour cake batter into prepared baking dish. Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool completely before drizzling with icing. To make icing: Combine remaining 1 cup butterscotch chips with cream in a small saucepan over low heat. Stir constantly until the morsels melt and mixture is smooth. Drizzle glaze over cake.

GLUTEN-FREE CHOCOLATE SNACK CAKE WITH CREAMY BUTTERSCOTCH FROSTING

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
• In small bowl, mix flours, cocoa, xanthan gum, baking powder and 1/2 teaspoon salt with whisk; set aside. In medium bowl, beat oil, almond butter, 1/2 cup brown sugar, the granulated sugar, eggs and water with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Pour batter into pan.
• Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour.
• Meanwhile, in 2-quart saucepan, place 1/2 cup brown sugar, ghee, 3 tablespoons of the milk and 1/8 teaspoon salt. Heat to boiling over medium heat about 3 to 4 minutes, stirring constantly. Remove from heat; beat in powdered sugar until frosting is smooth and spreadable. If frosting is too thick, stir in additional almond milk, 1 teaspoon at a time. Frost cake. Sprinkle almonds and chocolate chips over top. Cut into 4 rows by 4 rows.

BUTTERSCOTCH SNACK CAKE

Steps:

• Bring the milk and the butterscotch pudding mix to a boil over medium heat. Stir often so it doesn't scorch. Remove from heat and stir in the cake mix.
• Pour the cake mix into a greased 9x13 pan. Sprinkle the cake with the butterscotch chips and nuts. Bake at 350 degrees for 35-40 minutes. Let cool completely and cut into pieces to serve.

BUTTERSCOTCH SNACK

Steps:

• 1. Combine cereal, pecans and pretzels in lightly greased 13 x 9 x 2-inch baking pan set aside.2. In 2-quart saucepan, cook butterscotch morsels, corn syrup and margarine over medium heat, stirring constantly until mixture begins to boil. Pour over cereal mixture, tossing gently to coat cereal.3. Bake in 300°F oven about 35 minutes, stirring every 10 minutes. Remove from oven. Spread hot mixture on large piece of foil. Cool, stirring constantly occasionally. Store in airtight container.