Butterscotch Crisps Recipes

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
• Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
• Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
• With a spatula, remove the cookies to a wire rack to cool.
• If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

Steps:

• cream shortening and brown sugar.
• add egg and vanilla.
• in seperate bowl sift together flour, soda, and salt.
• add to creamed mixture.
• add oates, nuts and coconut.
• drop by teaspoonfuls onto greased cookie sheet.
• flatten with glass bottom dipped in flour.
• bake at 325 for 12 minutes.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
• Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
• Whisk to combine the flour, baking powder and salt in a medium bowl.
• Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
• Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
• Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

Steps:

• Before you start, lightly grease a 12 x 18 inch sheetcake pan and spatula, this will keep the marshmallows from sticking.
• Set a medium or large sized pot on the stove, and turn the stove on to medium - high.
• Add butter to the pot.
• Let the butter melt a little bit, just enough to cover the bottom of the pan so the marshmallows don't stick.
• Add marshmallows to the pot.
• Stir butter and marshmallows together in the pot with the spatula for about 3 minutes, you want to keep stirring constantly to make sure the mixture melts evenly and throughout.
• Add the butterscotch morsels and stir again for about another 2 minutes, or until the butter and marshmallows turn into a fluffy "goo", and the butterscotch is mixed evenly throughout.
• (These last few steps you will want to do very quickly, before the marshmallow mixture cools).
• Turn off the stove and mix the rice krispies into the marshmallow mixture.
• Add the mixture into the pan, and spread out evenly with the spatula.
• Let cool for about 20 minutes.
• Once cooled, with a knife, slice the rice krispie into small rectangles, about 2 x 3in, and ENJOY!
• For leftovers, keep the treats in the pan and cover the pan with saran wrap or foil.