Bellas Butterscotch Fingers Recipes

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

Steps:

• On waxed paper, combine flour, baking powder and salt.
• In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
• Shape dough into a 12" by 3 3/4" by 1" brick.
• Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
• Or place brick in freezer about 2 hours.
• Preheat oven to 350°.
• Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
• Bake cookies 12-14 minutes or until lightly browned around edges.
• Transfer cookies to wire rack to cool.

Steps:

• Line the bottom and sides of a 9x13x 2 inch pan with buttered parchment or foil.
• Set a rack in the lowest level of the oven and preheat to 350 degrees.
• For the dough, beat the butter, sugar and salt with an electric mixer that has a paddle attachment, on medium speed, until soft and light, about 2-3 minutes.
• Beat in the vanilla and then on lowest speed add the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth.
• Scrape 3/4 of the dough into the prepared pan.
• Use the palm of your hands to press the dough down evenly, without compressing it any more than necessary.
• Chill the dough lined pan, and reserve the remaining dough at room temperature.
• For the filling, bring the butter, corn syrup, and sweetened condensed milk to a simmer in a medium saucepan, stirring occasionally.
• Allow the mixture to boil gently until it starts to thicken and becomes a very light caramel color.
• Pour the filling into a stainless steel bowl and let it cool for 5 minutes.
• Remove the dough lined pan from refrigerator and scrape the filling onto the dough, spreading it out evenly to cover the dough.
• Use the remaining dough to make a crumbly topping. Using your fingertips separate the dough into medium crumbs and evenly scatter them on the caramel filling.
• Bake until the filling is a deep caramel color and the dough amd crumb topping are baked through, about 30 minutes.
• Cool for about 10 minutes in the pan on a wire rack, then lift the slab of baked dough out of pan to a cutting board, before it has cooled completely.
• Cut the slab into 24, 2 inch squares, store at room temperature, and serve within a couple of days.