Melt butterscotch morsels over hot (not boiling) water in double boiler or in microwave.
Add noodles and peanuts.
Drop by teaspoonfuls onto waxed paper.
Let cool for 20 to 25 minutes.
Melt butterscotch morsels over low heat.
Stir in noodles and nuts.
Drop by spoonfuls on wax paper.
Let cool.
ith wax paper. Place butterscotch morsels, peanut butter morsels and shortening in medium
Mix sugar, eggs and oil.
Sift in flour, soda, salt and cinnamon.
Mix well.
Add apples, nuts and 1/2 of butterscotch morsels.
Pour into greased and floured 15 x 10 x 1-inch jelly roll pan.
Sprinkle remaining butterscotch morsels over the top.
Bake 1 hour or until brown at 325\u00b0.
Soften cream cheese.
Preheat oven to 350\u00b0.
Combine over hot (not boiling) water the butterscotch morsels and butter.
Stir until morsels are melted and mixture is smooth.
Transfer to large bowl.
Stir in graham cracker crumbs and walnuts with a fork until mixture resembles fine crumbs.
Reserve 2 cups for topping.
Press remaining mixture into 15 1/2 x 10 1/2 x 1-inch ungreased baking pan.
Bake at 350\u00b0 for 12 minutes.
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil.
Remove from heat.
Stir in peanut butter.
Mix in cereal.
Press into a buttered 13 x 9 x2-inch pan.
Melt chocolate and butterscotch morsels over hot water, stirring until smooth.
Spread over cereal mixture; chill until firm (15 minutes).
Combine crumbs and butter. Stir well and press into a 9-inch baking pan.
Layer chocolate morsels, butterscotch morsels, coconut and pecans over crumb mixture. Pour milk evenly over top. Bake at 350\u00b0 for 35 to 40 minutes. Cool and cut into 1 1/2-inch squares.
Makes about 3 dozen.
Prepare instant butterscotch pudding as directed on box.
Add dry yellow cake mix and mix.
Sprinkle butterscotch morsels and chopped pecans on top.
Bake at 350\u00b0 for 30 minutes.
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently.
Stir in cereal until pieces are coated.
Stir in chocolate morsels just until combined but not melted.
Spread on waxed paper lined tray.
Chill 30 minutes or until coating is set.
Store in airtight container.
Makes 9 cups.
Melt butterscotch morsels and butter in top of double boiler. Remove from heat.
Stir in sugar; cool 5 minutes.
Sift dry ingredients.
Add eggs and vanilla to sugar, butter and butterscotch morsels.
Blend in dry ingredients and walnuts.
Turn into greased 13 x 9-inch pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Mix all ingredients except the butterscotch morsels and nuts. Press
dough
into a 10 1/2 x 15 1/2-inch pan. Sprinkle butterscotch
morsels
and chopped nuts over the top.
Bake at 350\u00b0 for 20 to 25 minutes. Cool and cut into 2-inch squares.
Cook pudding as directed on box.
Let cool.
Add cake mix. Mix well.
Pour into greased 9 X 13 pan.
Add butterscotch morsels on top of cake.
Sprinkle with nuts.
Bake at 350 degrees for 35-40 minutes.
Preheat oven to 350\u00b0.
Combine butterscotch morsels and butter; melt over boiling water.
Remove from heat.
Mix boiling water with baking soda and add to butterscotch mixture.
Gradually blend in the remaining ingredients.
Drop by slightly rounded teaspoonfuls onto ungreased baking sheet.
Bake at 350\u00b0 for 10 minutes.
Makes 5 dozen cookies.
Cook pudding with 2 cups of milk.
Mix cake right from the box into pudding.
Spread in a 13 x 9 x 2-inch pan.
Spread on top the butterscotch morsels.
Sprinkle nuts on top.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve with Cool Whip.
Cream together butter or lard and dry pudding until fluffy. Beat in brown sugar, eggs and vinegar.
Stir in flour, baking powder, baking soda and salt.
Fold in pecans and butterscotch morsels.
Drop by teaspoonfuls about walnut size and flatten out a little with wet fork on greased baking sheets.
Bake at 350\u00b0 about 10 to 12 minutes.
Makes about 6 dozen.
Melt butterscotch morsels over hot water in double boiler. Add broken chow mein noodles and chopped peanuts.
Stir until all well coated with butterscotch.
Drop by the teaspoon on wax paper then chill.
Makes about 2 1/2 dozen.
Melt butterscotch morsels and butter over hot water.
Remove from heat.
Beat in brown sugar and egg.
Sift flour and baking soda together; stir into butterscotch mixture.
Add nuts and vanilla.
Chill.
Shape into 12-inch roll.
Wrap in waxed paper; chill thoroughly (or wrap in foil and freeze).
Preheat oven to 375\u00b0.
Unwrap dough and slice very thin.
Place on ungreased cookie sheet.
Bake 5 to 6 minutes.
Cool slightly; remove from baking sheet.
Cook sugar and butter over medium heat, stirring constantly, until the candy thermometer registers 310\u00b0.
Immediately remove from heat and spread quickly on a large cookie sheet that has been covered with foil.
Pour a package of butterscotch morsels over the top of candy and spread with a knife.
Sprinkle with finely chopped nuts.
Recipe may be doubled.
Important:
You must work fast spreading the candy onto the cookie sheet and also spreading the morsels on top while the mixture is hot.
Delicious!
Enjoy!
Preheat oven to 350\u00b0.
Combine over hot (not boiling) water, butterscotch morsels and butter.
Stir until morsels are melted and mixture is smooth.
Transfer to large bowl.
Stir in graham cracker crumbs and walnuts with a fork until mixture resembles fine crumbs.
Reserve 2 cups crumb mixture for topping.
Press remaining mixture into 15 1/2 x 10 1/2-inch baking pan.
Bake 12 minutes.
Place butterscotch morsels over hot water in double boiler. Beat the cream cheese with salt until light.
Blend with melted morsels.
Beat in sugar gradually, making it a spreading consistency.