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
In a microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power for 2-3 minutes or until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe \"mom\" eight times onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large bowl, stir the coffee and remaining butterscotch chips until chips are melted. Stir in half-and-half and sugar. Serve in mugs with whipped cream and \"mom\" garnishes.
jar.
To make the butterscotch topping, heat all ingredients in
ins.
Meanwhile, for the butterscotch sauce, melt butter in small
In a food processor, grind the cashews approximately 2 minutes until they are the consistency of ground meal. Add the dates and process 1 minute or until you reach a pasty consistency.
Gradually add the water and blend until smooth and creamy. Add the nutmeg, cinnamon, and butterscotch extract and process a couple more seconds until completely blended.
Serve in chilled glasses layered with slices of kiwi.
up Bundt pan.
Microwave butterscotch chips in small, microwave-safe
ust until moistened. Stir in butterscotch chips.
Pour batter into
Mix all ingredients except chocolate chips and caramel sauce. Pat 1/2 or 3/4 in a 9 x 13 pan.
Bake at 350 degrees about 10 minutes.
Spread jar of butterscotch caramel fudge sauce on base, Sprinkle with chocolate chips, them top with remaining dough, crumbled.
Bake at 350 degrees for about 20 minutes.
Chill and cut into bars.
Preheat oven to 350\u00b0.
Grease 13 x 9 inch baking pan.
Beat butter and sugars in a large mixing bowl until creamy.
Add eggs; beat well.
Stir together flour, baking soda and salt; gradually add to butter mixture, blending well.
Stir in butterscotch chips and nuts.
Spread into prepared pan.
Bake 30 to 35 minutes or until top is golden brown and center is set.
Cool completely in pan on wire rack.
Cut into bars.
tove and stir in the butterscotch chips to the apple/pear