n pan. Sprinkle the dry butterscotch pudding (instant will not work
aucepan, heat water and the butterscotch-flavored pieces together until the
eavy pot.
VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots
luminum foil, creating handles for easy removal. Butter the paper, and
Mix cake mix, pudding and eggs and pour into 9 x 13-inch pan. Combine brown sugar, pecans and butterscotch chips and sprinkle over cake mixture.
Bake at 350\u00b0 for 35 to 40 minutes.
Melt butterscotch chips and peanut butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir noodles into butterscotch mixture and spoon mixture into muffin cups; cool until set.
Combine butterscotch bits and peanut butter in top of double boiler.
Place over hot, not boiling, water; stir till butterscotch melts.
Add milk, stir until well blended.
Pour into foil lined 8 x 8 square pan. Chill till firm, cut in 1 inch squares.
Store in covered container.
Butter 8-inch square pan.
In small microwave bowl, melt butterscotch chips with 1/3 can sweetened condensed milk; set aside.
Warm peanut butter and butterscotch chips in microwave until melted.
Stir in cornflakes until they are thoroughly coated with butterscotch mixture.
Place tablespoon of coated cornflakes on waxed paper.
Cool about an hour.
Prepare pudding according to package directions and allow to cool .
Stir cake mix into pudding and mix well. Batter will be thick.
Spread batter into greased and floured 9x13x2 baking dish.
Sprinkle nuts and butterscotch morsel evenly on top of the batter.
Bake in 350 degree oven for 45-60 minutes or until tooth pick inserted in center comes out clean.
Can be served with cool whip or ice cream but is great all by itself.
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.
Preheat oven to 350 degrees F.
Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
Drop dough by tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
Remove to wire rack to cool completely.
ntil blended.
Stir in butterscotch chips and cashews.
Pour
ith prepared topping (not the butterscotch sauce!) and bake for 45
Melt butterscotch chips in large bowl in microwave just until completely melted.
While still hot, mix in nuts and chow mein noodles.
Mix thoroughly.
Drop by spoonfuls onto waxed paper. Let stand until cool.
If mix begins to harden before you finish, put back in microwave for a few seconds.
Quick and easy; makes a lot.
Combine cake mix, oil and eggs in a large bowl; mix well. Stir in butterscotch chips and pecans.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
Let stand for 2 minutes.
Place on wire rack to cool.
In 2-quart saucepan, mix pudding mix with milk. Cook until thick. Add oil and then cake mix.
Mix well.
Pour into greased and floured cake pan. Sprinkle nuts and chips over mixture.
Bake according to directions on cake mix box.
Easy and delicious!
Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
Bring to a full rolling boil, stirring constantly.
Continue boiling 5 minutes over medium/medium-high heat, stirring.
Remove from heat, stir in butterscotch chips until melted.
Add marshmallow creme and vanilla; beat until blended.
Pour into greased 13x9 inch pan.
Let cool and serve.