Hopscotch Crunchies Recipes

Steps:

• Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.

Steps:

• Melt 1 cup butterscotch chips and ½ cup peanut butter over hot water (not boiling). Put a little more in if you want. Remove from the heat
• Mix in the miniature marshmallows.
• Stir in chow mien noodles and nuts.
• Drop with tsp onto wax paper.
• Press together with fingers.

Steps:

• In a saucepan over low heat, cook and stir butterscotch chips and peanut butter until chips are melted. In a large bowl, combine marshmallows and chow mein noodles. Add the butterscotch mixture and stir to coat. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 10 minutes.

Steps:

• Melt butter, syrup and brown sugar in a saucepan large enough to mix all the ingredients.
• Mix in coconut,oats and flour until combined.
• Using a measuring spoon, roll tablespoonsful into balls.
• Place on a greased oven tray allowing room for spreading.
• Flatten with a spoon.
• Bake at 180C degrees for 10 minutes or until lightly browned.
• Cool on a rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

Steps:

• Add butterscotch chips and peanut butter to a saucepan; over low heat, cook and stir until melted.
• In a big mixing bowl, add the marshmallows and chow mein noodles; stir to combine.
• Add the butterscotch mixture; stir to coat.
• Drop mixture by tablespoonfuls onto a cookie sheet lines with wax paper.
• Refrigerate for about 10 minutes or until set.

Steps:

• Preheat oven to gas mark 3.
• Grease baking sheet and place in fridge.
• Sift flour, baking powder, baking soda, ginger,and Cinnamon in a large bowl and stir in sugar.
• Put the syrup, butter, and milk in a saucepan and heat gently, till melted, then bring to boiling point and turn off.
• Pour butter mixture into flour mixture and mix well.
• (if too dry add a little more milk).
• Take pieces and roll with hands into walnut size pieces.
• Place on baking tray and flatten slightly with hand.
• Place well apart to allow for spreading.
• Bake for 15 mins and allow to cool on trays.

Steps:

• Preheat oven to 350°F.
• Melt margarine and honey slowly on stove.
• When melted add baking soda and stir with a whisk.
• Combine oats, flour, wheat germ, brown sugar and ground flax.
• Add butter mixture to oat mixture, stir until moist.
• Add raisins and sunflower seeds.
• Press into a 9x13 pan.
• Bake for about 12 minutes.
• Cut into squares while still warm, but don't remove them or they may fall apart.
• Remove when cooled.