Butterscotch Cashew Clusters Recipes

Steps:

• Place first 4 ingredients in a large microwave-safe bowl; microwave, covered, at 50% power until melted, 5-6 minutes, stirring every 30 seconds. Stir in cashews., Drop mixture by tablespoonfuls onto waxed paper-lined pans; let stand until set. Store in an airtight container.

Steps:

• Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.

Steps:

• 1. Cream butter and sugar.
• 2. Add flour and mix until a firm dough forms.
• 3. Stir in cashews.
• 4. Crumble mixture onto a cookie sheet.
• 5. Bake at 375* for 12 - 15 minutes until golden brown
• 6. Cool the baked cookie-nut mixture.
• 7. Melt butterscotch morsels.
• 8. Break the cookie-nut mixture into small pieces.
• 9. Add the cookie-nut mixture to the butterscotch morsels. (If you're adding raisins - add them now).
• 10. Stir mixture until everything is coated.
• 11. Drop by teaspoonfuls onto waxed paper.
• 12. Chill for 15 minutes or until set.

Steps:

• Preheat oven to 350 degrees F.
• In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
• Stir in flour & baking powder until well mixed.
• Stir in cashews, then spread in an ungreased 13"x9" baking pan.
• Bake 22 to 25 minutes or until set & edges are dry.
• Cool completely on a wire rack, about 1 hour, before cutting into bars.

Steps:

• 1. Preheat oven to 350 degrees In a large bowl, mix the softened butter, softened cream cheese, white sugar and brown sugar until they are light and fluffy Mix in the vanilla and the baking soda.
• 2. Add the eggs one at a time mixing after each addition. (if using the electric mixer) stop now as you will have to add and mix the last three ingredients by hand.
• 3. Add the Butterscotch chips to your bowl and stir them in. Add the white chocolate chips to your bowl and mix thoroughly. NOTE: i used two squares of Whie Almond Bark for mine chopped. Add the chopped salted cashews and mix well.
• 4. Drop the dough by a mounded teaspoonful on cookie sheet. (At this point it stated UNGREASED pan) however, I sprayed mine lightley with pan oil. They came out fine. They tended to stick on the ungreased one. Flatten the cookies a bit with th blade of a spatula or your impeccably clean palm. They will spread a little more in the oven but not a lot.
• 5. Bake for about 10 minutes or until they are golden on top. Let them cool for a minute or two and transfer to cookie rack to cool completely Yields about 4 1/2 dozen.

Steps:

• In a saucepan over low heat melt the chips with the milk.
• Remove from heat .
• In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated.
• Drop by tablespoonfuls onto wax paper lined cookie sheets.
• Chill for at least 2 hours or until firm.