lass measure with handle, combine butterscotch chips and 1/3 cup
Line 8-inch square pan with foil, extending foil
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For the smaller recipe, roll dough into a rectangle
Make pudding according to directions and set aside.
Mix flour, salt, margarine and half of the nuts.
Press into bottom of square pan and bake in 350\u00b0 oven for 15 minutes.
Combine sugar, cream cheese and half of whipped topping.
After crust has cooled, spread this mixture on it.
Top evenly with pudding and then top pudding with remainder of whipped topping.
Sprinkle nuts over top.
Refrigerate until served.
You may double this recipe and use a 9 x 13-inch baking dish.
Melt margarine and peanut butter in large saucepan over low heat.
Stir in chips until melted.
Cool slightly.
Add marshmallows, stirring until coated.
Press into 9 inch square pan lined with waxed paper.
Refrigerate.
Combine flour, soda, and powder.
Place in a 1 pint jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:
Preheat oven to 375\u00b0F.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch square pan with aluminum foil and grease generously.
In a medium bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips and walnuts until well blended. Press mixture into very well greased 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Cool for 45 minutes, remove from pan, peel off foil and cut into 1-1/2 inch squares.
Lightly grease a 9-inch square baking pan. With a stand
, then grease a 9\" square baking pan.
In another
ook the evaporated milk and butterscotch chips. Stir mixture constantly until
Melt 1 cup butterscotch chips with milk over warm
Line a 9-inch square baking pan with parchment paper.<
Make pudding according to directions.
Cool slightly.
Pour into cake mix; add eggs and blend well.
Pour into well-greased 9 x 13-inch cake pan.
Sprinkle on butterscotch chips and nuts generously.
Bake at 350\u00b0 for 10 to 15 minutes or until done. This is a time saving recipe.
Line an 8-inch square pan with foil.
In small microwave bowl place butterscotch chips and 1/3 cup Eagle Brand and set aside. Put chocolate chips, remaining Eagle Brand and vanilla in microwave bowl.
Microwave at High 1 minute and stir until chips are melted. Do same for butterscotch chips and fold in walnuts.
Start with chocolate layer.
Spread evenly the butterscotch over chocolate layer.
Refrigerate until firm.
Remove from pan and cut into squares.
utter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until
Combine butterscotch morsels and peanut butter in top of double boiler.
Place over hot, not boiling, water until butterscotch melts; stir until blended.
Add milk and stir just until blended.
Spread in greased or foil lined 8-inch square pan. Chill until firm, then cut into squares.
Makes about 1 1/2 pounds.
Line 8-inch square pan with foil.
In small bowl, place butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
In medium bowl, place chocolate chips, remaining sweetened condensed milk and vanilla.
Microwave on High 1 minute; stir until chips are melted.
Stir in walnuts.
Spread into pan. Microwave butterscotch chips on High 45 seconds; stir until chips are melted.
Spread evenly over chocolate layer.
Refrigerate until firm.
Remove from pan; peel off foil and cut into squares.
Combine sugar and corn syrup and cook until boiling.
Stir as it cooks.
Remove from heat.
Stir in peanut butter and Rice Krispies.
Press into buttered 9 x 13-inch pan.
Combine chocolate and butterscotch chips and melt.
Spread over top.
Great recipe for kids to help with.
n a double boiler melt butterscotch and chocolate chips until soft
Combine Marshmallow Creme, evaporated milk, butter, sugar and salt in a saucepan. Stir over moderate heat until mixture comes to a full rolling boil. Boil 5 minutes, stirring constantly. Remove from heat. Add butterscotch chips, peanut butter and vanilla, stirring until smooth. Pour into greased 9-inch square pan. Chill until fudge is firm. Cut into squares. Makes 2 1/2 pounds.