1/2 pound (2 sticks, or 1 cup) butter
1 cup firmly packed light brown sugar
1 & 1/4 teaspoons kosher salt
2 & 1/2 cups all-purpose flour
11 ounces butterscotch chips
3/4 cup light corn syrup
1 tablespoon plus 1 teaspoon water
2 cups roasted salted whole cashews
Preheat oven to 350°. Spray a 9″x 13″ pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.
Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.
In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water.
Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.
Sprinkle cashews over the butterscotch caramel.
Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.
Makes 2 dozen 2-inch bars.
Heat 6 tablespoons butter in a 10-inch skillet over medium high heat, swirling constantly until golden brown and butter has a nutty aroma, about 2-4 minutes. Remove skillet from heat and add 3/4 cup chopped fresh sage to butter. Set aside to cool, about 10 minutes.
In food processor, add the butter mixture, 1 cup fresh parsley, 3/4 cup parmesan cheese and toasted walnuts. Pulse about 20 -30 times.
Add your pesto mixture to cooked cheese ravioli, my favorite is the Rosetto brand.
1 package (17-1/2 ounces) sugar cookie mix
1 package (3.4 ounces) instant butterscotch pudding mix
1/2 cup butter, softened
1 package (14 ounces) caramels
1/2 cup evaporated milk
1 teaspoon vanilla extract
2 cups mixed nuts
1 cup butterscotch chips
Directions In a large bowl, combine the sugar cookie mix, ungreased 13-in. x 9-in. baking pan. Bake at 35 In a large saucepan, combine caramels and mi melted. Remove from the heat. Stir in nuts and butterscotch chips. Cool completely. Cut into 3 dozen.
||I came across this on another site and figured you CANNOT go wrong when you are using chocolate and a crockpot!! When my Christmas goodies disappear, I will be making these and posting my pictures. If you get a chance to try it before me, comment below and send me your pics to show here!
1 16 oz. jar roasted, unsalted peanuts
||16 oz. jar roasted, salted peanuts
||12 oz. package semi-sweet chocolate chips
||bar (4 ozs.) german chocolate, broken into pieces
||lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces
Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on low 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly.
Makes approximately 150 – 170 pieces.
1 cup maple sugar
1 cup light brown sugar
1/4 cup water
1/2 teaspoon almond extract
Cook sugars and water to 240 degrees. Add almond extract. Cool to lukewarm. Beat until creamy, yet firm. Knead until smooth. Shape into small balls. Place on waxed paper lined cookie sheet. Press walnut into each ball. Cool.
1 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup shortening, melted
2 cups brown sugar
1 teaspoon vanilla flavoring
2/3 cup chopped nuts
Sift flour with baking powder and salt. Combine shortening and sugar in saucepan; add sifted ingredients, mixing well. Add an egg at a time, beating well; add vanilla and nuts. Spread in 9 x 12-inch pan. Bake at 350 degrees for 30 minutes. Cool; cut into 2 x 1-inch bars.
1 cup sugar
1/2 teaspoons salt
1/4 cup water
1/2 cup butter or margarine
1 1/2 cup pecans, chopped very fine
1 package semi-sweet chocolate chips
Combine sugar, salt, water and butter or margarine (not light). Cook to light crack, 280 degrees on candy thermometer, stirring continuously. Add 1/2 cup chopped pecans and stir with a spoon. Pour onto a well buttered cookie sheet. (i use the paper the butter was wrapped in). You must work fast, spreading the candy out as thinly as possible. While still hot, sprinkle a good handful of chocolate chips on the hot candy. They will melt almost at once. Spread evenly over candy and sprinkle the remaining chopped pecans over the top. When candy is cold, break into pieces.
12 ounces chocolate chips
1/2 cup butter (or margarine)
10 ounces marshmallows, miniature, multicolored
1 cup pecans – finely chopped coconut, flaked
Melt chocolate and butter over low heat; cool. Add marshmallows and nuts to chocolate mixture. Shape into 2 rolls 1 1/2 to 2 inches in diameter; roll each in coconut. Refrigerate. When rolls are thoroughly chilled, slice into 1/2″ slices.
2 cups sugar
1 cup white corn syrup
1/4 cup water
3 tablespoon butter or margarine
1 teaspoon vanilla
2 teaspoon baking soda
1 1/2 cups salted peanuts or cashews
Cook syrup, sugar and water in a heavy pan over medium heat, stirring constantly until sugar dissolves. Cook and stir until mixture reaches 285 degrees f. Remove at once. Stir in nuts and butter. Cook and stir again, to 295 degrees f. Remove from heat and add vanilla and soda. Stir rapidly. Pour onto a well-greased cookie sheet, spreading evenly. Cool completely and then crack.