Melt Crisco, peanut butter and butterscotch chips in a large saucepan over very low heat.
Pour corn flakes into a large bowl and pour hot butterscotch mixture over the flakes.
Stir until flakes are well coated.
Stir in chocolate chips and nuts.
Spoon out mixture into mounds on wax paper lined baking sheets. Refrigerate until firm.
Melt butterscotch chips in double boiler.
Add peanuts and chow mein noodles.
Stir together.
Drop on wax paper.
Allow to cool.
Melt peanut butter and butterscotch chips in microwave.
Add noodles and nuts.
Stir until well coated.
Drop by teaspoon onto waxed paper.
Can be put in refrigerator to set.
Melt butterscotch morsels in large glass bowl in microwave. Stir chow mein noodles and peanuts in until coated.
Spoon haystacks onto wax paper and let cool.
These are great for children to make.
Melt chocolate and butterscotch morsels.
Stir in remaining ingredients.
Drop by teaspoons onto wax paper-lined cookie sheets.
Chill.
Melt chips and peanut butter in microwave (about 2 minutes in mine, stir halfway through).
Stir in chow mein noodles and drop onto wax paper (a heaping tablespoon per haystack).
Enjoy!
Melt together the butterscotch chips, peanut butter and white chocolate.
Then add nuts and Chinese noodles.
Drop by teaspoon on wax paper and let sit until firm.
Melt together chocolate chips and butterscotch chips.
Add peanuts and chow mein noodles.
Mix well and drop by teaspoon on cookie sheet and place in refrigerator to harden.
Melt peanut butter chips and butterscotch chips together.
Add peanuts and potatoes.
Drop by spoonful onto wax paper.
Let cool until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, butterscotch extract and butterscotch chips with your hands until well blended. Press flat into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
Remove 2 T of the butterscotch chip to reserve for garnish
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.
ack.
Meanwhile, for the butterscotch sauce, combine all ingredients in
Butter a 13x9 inch baking pan. Spread marshmallows and pecans evenly on bottom of pan.
Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in condensed milk.
Pour butterscotch mixture over marshmallows and pecans, covering entire mixture.
Let stand in the pan until set. Cut into squares. Store in the refrigerator.
ish.
To make the butterscotch sauce, combine all ingredients with
nd throughout.
Add the butterscotch morsels and stir again for
lass measure with handle, combine butterscotch chips and 1/3 cup
owl, heat 1/2 cup butterscotch chips at about 70% power
tiff peaks.
Put the butterscotch chips in a food processor
ubber spatula.
Make the butterscotch putting: in a medium saucepan