How To make Butterscotch Heath Bar Biscotti
1/2 c Oil
1/2 c White sugar
1/4 c Light brown sugar; packed
1 1/2 ts Vanilla extract
1 ts Butterscotch extract
3 Eggs; lightly beaten
3 c Flour
1 3/4 ts Baking powder
Pinch salt 1 1/2 c Heath bars
(coarsely chopped) 1/2 c Whole pecans
Recipe by: SUSAN ARGYELAN This twice-baked cookie almost needs no introduction. It has become the classic coffee-house treat. You can use Heath Bar chunks, or try Skor bars, Toblerone - you name it. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a mixing bowl, cream the oil, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and then fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 min. Cool very thoroughly. Baker's Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350-degree
oven first on one side, about 12 minutes, then turn over and bake other side about 5 min. Cool well. Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than "Heath Bar Chips", which are too small. (36 to 48 biscotti) Happy biscotti baking! Susan Argyelan -----
How To make Butterscotch Heath Bar Biscotti's Videos
Making Salted Butterscotch Pudding Pretzel Cookies – A Betty Crocker Recipe
In this video, I am making Salted Butterscotch Pudding Pretzel Cookies. This is a Betty Crocker recipe. You can find written instructions here:
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Chocolate Chip Cookie Bars
These soft and chewy chocolate chip cookie bars are beyond easy to make and full of chocolatey goodness with nice notes of brown sugar, vanilla, and salt. This recipe comes together in a snap and makes a perfect batch of soft, chewy cookie bars. You can easily scale the recipe up for a crowd or make this ahead for an amazing on demand treat.
Recipe:
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Toffee Bar Cookie Brittle
If you like crunchy cookies, you'll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.
Ingredients:
1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)
- Preheat oven to 325ºF/160ºC.
- Line bottom of 17 x 11 jelly roll pan with baking parchment. Set aside.
- Cream butter and sugars together.
- Mix in vanilla and salt.
- Stir in flour.
- Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
- Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
- Bake for 30min (brittle should be golden brown and firm to touch).
- Cool in pan on wire rack.
- Break into pieces.
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How To Make The ULTIMATE COOKIE RECIPE | Co-Dependent Cookies | The most DELICIOUS COOKIES EVER!
The Ultimate Cookie Recipe | Co-Dependent Cookies
Ingredients:
2 1/4 cup of unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon of salt
1 cup of butter ( two sticks )
3/4 cup of brown sugar packed (I like light brown sugar)
3/4 cup of white sugar
1 1/2 teaspoons of vanilla extract. (when I am out of vanilla extract I use honey or maple syrup)
2 eggs
1 cup of chopped walnuts
1 1/2 cups of semi-sweet chocolate chips
1/2 cup butterscotch chips (or you can substitute with peanut butter chips which I prefer)
1/2 cup of brittle (heath bar in the baking aisle; best addition to this recipe)
1/2 cup of white chocolate chips
Directions:
In a small bowl combine flour, baking soda, and salt.
In a large bowl beat butter, granulated and brown sugars, vanilla extract, and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces, and butterscotch chips.
Drop by rounded tablespoon onto greased pan. (I use pam cooking spray).
Bake in a preheated oven at 375 degrees for 10 minutes.
Let stand 2 minutes, and remove to cooling rack.
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Heath Bar Chocolate Chip Cookies!????
SB's first baking video!
Recipe:
Pre-heat oven to 375 degrees Fahrenheit.
Mix 2 1/4 cup all purpose flour, 1 tsp. baking soda, and 1 tsp. salt in a medium bowl.
In a large bowl, combine the following until creamy: 1 cup softened butter, 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1 tsp. vanilla extract. Add 2 eggs, one at a time, to the mixture.
Gradually add flour mixture into the butter mixture. Stir until combined.
Add in 2 cups Heath Bar chocolate chips (or your favorite chocolate chip).
Spoon by rounded tablespoon onto ungreased baking sheet(s).
Bake for 9-11 minutes, until golden brown. Time may vary depending on oven.
Move to racks for cooling.
Once they are cool, enjoy! (Or eat a hot one, if you prefer!)
CHOCOLATE CHIP HEATH COOKIES
INSTAGRAM: @lexchristiansen
Hey YouTube!
Welcome to my first video! I wanted to kick things off with my favourite cookies.. more specifically my moms chocolate chip heath cookies…. or skor for my fellow Canadians.
These cookies are my lifeline. The recipe has been in my family for generations and has a very special place in my heart!…and stomach. I hope you love them as much as I do.
RECIPE:
1 cup butter, unsalted, room temperature
1 cup white sugar
1 cup brown sugar, hard packed
2 eggs, room temperature
1 tsp vanilla extract
2 cups flour
2 cups rolled oats
1/2 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips, semi sweet
1 cup heath bits……or skor bits
INSTRUCTIONS:
1. Preheat your oven to 375°f
2. In a large bowl cream the butter at medium speed until fluffy.
3. Add the sugars and beat until smooth, scraping down the sides part way.
4. Beat in eggs and vanilla extract. Scrape down sides of bowl.
5. Add the baking powder, baking soda and salt, then turn on your mixer and gradually add flour.
6. Mix until just blended. Do not over mix.
7. With a spatula hand fold in chocolate chips and heath bits. When combined add the oats. Mix until combined.
8. Hand scoop spoon size balls of cookie dough onto a baking sheet. Do not roll the balls, leave them in a semi rough shape.
9. Spread the balls a few inches apart so they don’t connect when they spread while cooking.
10. Bake cookies for approximately 12-14 minutes. Be sure to keep your eyes on the cookies as they bake, because cooking times vary depending on your oven.
11. Remove the cookies when they reach a light golden brown colour and let cool on the tray for 5 minutes.
12. Remove and place on a wire cooling rack.
13. Repeat process until you have used all of your dough.
14. Enjoy!
ps. these cookies are phenomenal fresh out of the oven, room temp or frozen! I always leave a couple out to eat when they are fresh and put the majority in a freezer bag and enjoy them later frozen or microwaved with a scoop of ice cream! YUM!
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