#769 - Butterscotch Crisp

(by Shirley McNevich)

2 1/2 lbs. granny smith apples (washed, peeled, and sliced very thin)
1 - 11oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
1/2 cup flour
1/4 cup Domino's dark brown sugar (packed)
1/2 stick Parkay margarine
1 cup chopped nuts (optional)
3/4 cup Quaker quick oats

Grease a 9 x 13 baking pan. Arrange the sliced apples on the bottom. In a bowl add the butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir. Sprinkle this mixture over the top of the apples. Bake at 375 degrees for 20 minutes. While baking, in a bowl add 1/2 cup flour and 1/4 cup brown sugar--stir. Use a knife to add the 1/2 stick Parkay and cut the butter into the flour/brown sugar mixture until it makes crumbs. Add the chopped nuts and the quick oats--stir. When the apples have baked for the 20 minutes, remove from oven and sprinkle the crumbs/nuts/oats mixture over the top. Return to oven and bake for 30-40 minutes longer or until apples are tender.

#555 - Butterscotch Sandwiches

(by Shirley McNevich)

1 - 6oz. bag Nestle's butterscotch morsels
1/2 cup Jif peanut butter
4 cups Kellogg's Rice Krispies cereal
1 - 6oz. bag Nestle's semi-sweet morsels
1/2 cup sifted Domino's powdered sugar
2 TBSP softened Parkay margarine
1 TBSP water

In a saucepan melt butterscotch morsels and peanut butter over low heat (stir constantly). Remove from stove and add Rice Krispies--stir. Grease an 8 x 8 x 2" pan. Press 1/2 of the Rice Krispies mixture on the bottom of the pan evenly. Refrigerate pan at least 30 minutes--reserve other 1/2 of mixture for later. Use a double boiler (or two saucepans)--add chocolate morsels, powdered sugar, Parkay and water. Use low heat and stir constantly until smooth. Remove pan from refrigerator and spread chocolate morsel mixture over the top. Spread remaining 1/2 of the Rice Krispies mixture over the top. Chill until firm, then cut into squares.

#448 - Butterscotch Krimpets

(by Shirley McNevich)

Cake: 4 egg whites, 2/3 cup cold water, 1 - 16oz. box golden pound cake mix
Frosting: 1/8 cup butterscotch morsels, 1 1/2 cups Domino's powdered sugar, 1/2 cup softened butter

In a mixer, beat egg whites until thick. Add the cake mix and water--beat until smooth. Pour batter into a greased 9 x 13 x 2" cake pan. Bake at 325 degrees for 30 minutes or until top is golden brown--test with a toothpick for doneness. Cool on a wire rack. Frosting: melt butterscotch morsels in a small microwave safe bowl--melt in microwave on high for :45 seconds. In a mixer, add butter and beat. Add melted butterscotch morsels and beat. Slowly add the powdered sugar and beat until creamy. When cake is completely cool, spread the frosting on top.

#136 - Butterscotch Bars

(by Linda [Reigle] Bauman - friend)

1 - 12oz. Nestle's butterscotch morsels
6 TBSP butter
2 cups graham cracker crumbs
2 cups chopped nuts (optional)
2 - 8oz. Philly cream cheese, softened
1/2 cup white sugar
4 eggs
1/4 cup unsifted flour
2 TBSP lemon juice

Preheat oven to 350 degrees. Fill a saucepan with water and heat until hot (not boiling or butterscotch morsels will get lumpy). Place butterscotch morsels and butter in second saucepan and set on top of first saucepan (or use a double boiler if you have one). Heat morsels and butter until they are smooth. Transfer the melted butterscotch morsels and butter into a bowl. By hand, stir in the graham cracker crumbs and nuts (optional) with a fork. Stir until the mixture forms small crumbs. Take out 2 cups of the crumb mixture and set aside for later. Press the remaining mixture into a 15" x 10" by 1" baking pan. Bake the crust at 350 degrees for 12 minutes. In a mixer, combine cream cheese, sugar and beat until creamy. Add eggs and beat well. Blend in the flour and lemon juice. Remove the crust from the oven. Pour the cream cheese mixture into the crust. Smooth out evenly. Sprinkle the 2 cups of graham crackers that you set aside over the entire top of the cream cheese mixture. Bake at 350 degrees for 25 minutes. Cool completely and cut into squares. Chill before serving. Refrigerate leftovers.

#90 - Chocolatey Butterscotch Treats

(by Shirley McNevich)

1 - 6oz. package Nestle's butterscotch morsels
1/2 cup Jif peanut butter
3 cups Kellogg's Cocoa Krispies cereal

Melt butterscotch morsels and peanut butter in a saucepan over VERY low heat, stirring constantly until smooth. Remove from heat when everything is melted and smooth. Add the cereal and stir until the cereal is well coated. Press mixture evenly into a buttered 11.5" x 7.5" x 1" pan. Chill in refrigerator until firm. Remove from refrigerator for ten minutes before cutting into squares.