How To make Butterscotch Sticks
1/2 cup bbutter
2 cups brown sugar packed
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 cup chopped nuts
1/2 teaspoon salt
2 teaspoons vanilla
Melt butter in small saucepan; stir in sugar and cool. Blend in the eggs Stir in remaining ingredients. Spread on a 13 x 9" pan. Bake in a slow oven, 325 degrees, for about 30 minutes. The bars may seem soft- not to worry, they will firm up as they cool. While still warm, cut into sticks about 2 x 1/2". Remove from pan and roll in ppowdered sugar if you wish. NOTE Toasting the walnuts for this recipe really adds to the flavor.
How To make Butterscotch Sticks's Videos
BUTTERSCOTCH BARS
BUTTERSCOTCH BARS
120 grams salted butter
¾ cup brown sugar
120 grams liquid glucose
2 whole eggs
2 cups La Filipina Bread Flour
½ teaspoon baking powder
½ teaspoon baking soda
Butterscotch Bars
My version of the Butterscotch bars is fudgy, chewy with the lovely butterscotch flavor. This is so easy to make. Make sure you follow the instructions. It uses ingredients that are commonly available in your kitchen pantry. You can top these with nuts or you can leave it as it is.
It keeps very well as long as you wrap them.
Chef's Notes: For those of you who would like to sell these in supermarkets, please add 1/2 tsp. of potassium sorbate for a longer shelf life.
If you want to make them with nuts, make sure you toast the nuts first before adding it to the mixture so the bars will keep longer.
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How to make... Butterscotch Pudding with Salted Caramel!
(PP) Contains product placement. This recipe is inspired by the epic puddings served at Gjelina in LA and they are perfect for a dinner party as it can all be made ahead of time and popped in the fridge until you’re ready to serve! My kind of dessert! Check out the recipe:
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Butterscotch Sticks I The Weekend Sugar
Printable Recipe:
Slow Cooker Butterscotch Haystacks
SLOW COOKER BUTTERSCOTCH HAYSTACKS
------------------Click on SEE MORE to see the FULL RECIPE------------------
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!
FAN MAIL:
THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475
Candy-Makers Give away their secret Butterscotch Recipe
The very best butterscotch in the entire world? You can see the full recipe here: . Totally easy and super delicious!