Peanut Butter Butterscotch Confetti Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
• Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
• Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Steps:

• Melt peanut butter, butter, and butterscotch chips together in a big pt. Melt until smooth. Let mixture cool down until you can touch bottom of pot with the palm of your hand without pain. Add marshmallow. Stir to coat. Put in 9x13pan lied with wax paper. Put in refrigerator until cold and set. Cut into squares and keep refrigerated. Can freeze for at least 9 months.

Steps:

• Melt margarine and peanut butter in large saucepan over low heat.
• Stir in chips until melted.
• Cool slightly.
• Add marshmallows, stirring until coated.
• Press into 9 inch square pan lined with waxed paper.
• Refrigerate.

Steps:

• Heat the butterscotch chips, peanut butter, and butter.
• Stir until smooth. Watch it; peanut butter burns quickly!
• Cool a wee bit.
• Stir in marshmallows.
• Pat into a greased 8x8-inch pan and chill.
• Cut into squares.

Steps:

• In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

Steps:

• Line an 11x7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Steps:

• Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.