Slow Cooker Butterscotch Haystacks
SLOW COOKER BUTTERSCOTCH HAYSTACKS
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PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
22 oz. butterscotch chips (two 11-oz. bags)
1 cup creamy peanut butter
1/2 cup nut topping (this is a ice cream topping that is finely chopped pecans, peanuts and other nuts) or you can use chopped peanuts.
11 oz. crunchy chow mein noodles (I use La Choy brand) this is about 5 cups
INSTRUCTIONS:
Add the butterscotch chips, peanut butter and nut topping. (WAIT TO ADD THE CHOW MEIN NOODLES)
Stir. Set the slow cooker to low.
Let this mixture melt together. Stir every 20 minutes. This will take about 40-60 minutes. Do not let scorch.
Using two spoons, or and ice cream scoop, make dollops of the mixture onto a baking sheet in a single layer lined with parchment paper or wax paper. The haystacks will harden without being refrigerated. If you are in a hurry you can put in the fridge, though. This recipe makes about 28 haystacks.
Serve and enjoy!
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SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475
Sticky date pudding with hot butterscotch sauce recipe! | Every Day Kitchen | 9Honey
In this episode of EVERY DAY KITCHEN, Jane gets sticky with sticky date! This simple version of a classic sticky date pudding is an instant hit combining glorious sticky dates with a hot butterscotch sauce and a scoop of vanilla ice-cream to keep you feeling warm and fuzzy in winter. Get the full recipe here:
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BUTTERSCOTCH HAYSTACKS | Easy Gluten Free No Bake Recipe
These Butterscotch Haystacks are an easy gluten free no bake recipe. My Step Mom used to make them when I was a kid. She would use Peanut Butter, Butterscotch Chips and Chinese Chow Mein Noodles from a can. Chow Mein noodles are not gluten free but swapping them out for canned potato sticks works perfectly!
Ingredients:
Utz Potato Stix, Original – 15 Oz. Canister -
Full Recipe:
6 oz. Butterscotch Chips
½ Cup Peanut Butter
2 Cups Canned Potato Sticks
Directions:
1. Add the butterscotch chips and peanut butter to a large microwave safe bowl.
2. Microwave on high in 30 second increments, stirring between each increment, until the chips are melted and combined with the peanut butter.
3. Add potato sticks and combine well.
4. Using a tablespoon, drop a spoonful of the mix onto a wax paper or parchment lined baking sheet.
5. Refrigerate for 15-20 minutes until firm.
6. Enjoy!
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00:00 | Butterscotch Haystacks Intro
00:33 | Quick Backstory on Haystacks
01:39 | Making the Butterscotch Haystacks
04:48 | Tasting and Outro
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Sticky Date Pudding with Butterscotch Sauce Recipe
Warm Sticky Date Pudding served with vanilla bean ice cream and drizzled with Butterscotch Sauce, it doesn’t get more delicious than this! This dessert is simple and easy to make, perfect for colder nights.
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If you would like to learn how to make sticky date pudding then just follow this sticky date pudding recipe.
Get the full recipe for Sticky Date Pudding with Butterscotch Sauce
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Hand Mixer
Jumbo Muffin Pan
Saucepan
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STICKY DATE PUDDING RECIPE WITH BUTTERSCOTCH SAUCE
Ingredients
Sticky Date Puddings
1 1/2 Cups / 200g Pitted Dates
1 tsp Baking Soda
1 1/4 Cups / 310ml Boiling Water
1 Stick / 8 Tbsp / 115g Butter
1/2 Cup / 100g Brown Sugar
2 Eggs
1 3/4 Cups / 220g Flour
1 tsp Baking Powder
1/2 tsp Cinnamon
Butterscotch Sauce
1/2 Cup / 100g Brown Sugar
1/2 Stick / 4 Tbsp / 55g Butter
1/2 Cup / 125ml Cream
Instructions
Preheat the oven to 180C / 350F.
In a heat proof bowl add the dates, baking soda and boiling water. Stir together and leave the dates to soak and soften for about 10-15 minutes.
Use a fork or potato masher to mash the dates up to create a thick paste. Set to the side.
In a medium sized mixing bowl add the butter and brown sugar. Cream together with a hand mixer for about 3-4 minutes or until light and fluffy.
Crack the eggs in one at a time, mixing well in between each addition. Scrape down the sides of the bowl to make sure all the ingredients are incorporated.
Add the mashed dates to the mixing bowl and fold through with a wooden spoon.
Add the dry ingredients and fold the sticky date pudding batter together just long enough until you no longer see any dry flour.
Divide the pudding batter between a 6 cup Texas muffin pan or a standard 12 cup pan.
Bake the sticky date puddings for 20-25 minutes (15-18 mins for a 12 cup) or until golden brown and the center springs back when lightly pressed.
Let the puddings cool for 5 minutes in the pan before turning out and leaving upside down on a cooling rack.
To make the butterscotch sauce add the brown sugar, butter and cream to small saucepan.
Heat over medium heat until boiling, stirring occasionally.
Cook for a further 5 minutes, the sauce will bubble up.
Let cool for 15 minutes before serving.
To serve, place a warm pudding on a plate and top with a scoop of vanilla ice cream.
Pour over a few tablespoons of the butterscotch sauce and enjoy!
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
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EASY CARAMEL BARS
EASY CARAMEL BARS
1 1/2 cup salted butter
1 can condensed milk
8 egg yolks
1 cup white sugar
1/2 teaspoon baking powder
1 cup powdered milk
2 cups all-purpose flour
1938 Butterscotch Cookies Recipe - Old Cookbook Show - Glen And Friends Cooking
This 1938 Butterscotch Cookies Recipe is a really close cousin to a simple brown sugar cookie. It would also be called an icebox cookie. All of the flavour comes from the brown sugar and vanilla.
Ingredients:
1/2 cup butter
2 cups brown sugar
2 eggs
1/2 tsp vanilla
1/2 Tbsp cream of tartar
1/2 Tbsp baking soda
2 3/4 cups flour
Method:
Mix in order given.
Roll into a log around 2 in diameter and wrap tightly in cling film.
Refrigerate overnight.
Preheat oven to 350ºF.
Cut rounds approximately 1/2 thick and bake for 10-11 minutes.
Unused dough can be frozen and baked at a later date.
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