#3832 - Drizzled Butterscotch Cookies

(by Shirley McNevich)

2 1/4 cups flour
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 cup softened butter
1 tsp. baking soda
1 tsp. salt
2 eggs
2 1/2 to 3 cups Nestle's butterscotch chips

In a mixer add white sugar, brown sugar and softened butter--beat. Add vanilla and eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 2 cups of the butterscotch chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees 8-10 minutes. Place cookies on paper towels to cool completely. Once cookies are cooled, melt the remaining 1/2 cup of butterscotch chips (or 1 cup if you want alot) according to bag directions. Place a few of the cooled cookies at a time on to wax paper. Drizzle the melted butterscotch over the cookies. Repeat with all cookies.

#3818 - Snickers Fudge

(by Shirley McNevich)

Note: it's very easy to make--just has a lot of steps and waiting in between (but totally worth it).

Layer One: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Layer Two: 1/4 cup butter; 1 cup white sugar; 1/4 cup Carnation evaporated milk (NOT condensed); 1 1/2 cups Fluff marshmallow creme; 1/4 cup Jif smooth peanut butter; 1 tsp. vanilla; 1/1 2 cups chopped salted peanuts

Layer Three: 14oz. Kraft caramels; 1/4 cup heavy whipping cream

Layer Four: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Directions for Layer One: in a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir over low heat until melted and smooth. Spread the mixture evenly over the bottom of a greased 9 x 13 cake pan. Cool to room temperature, then refrigerate until set. Layer Two: in a saucepan over medium heat add butter--melt. Add white sugar and evaporated milk--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add Fluff marshmallow, 1/4 cup Jif peanut butter and the vanilla--stir well until mixed and smooth. Add chopped peanuts--stir to mix. Remove pan from refrigerator and evenly spread the marshmallow mixture over the cold layer one mixture. Cool to room temperature, then refrigerate until set. Layer Three: Unwrap the caramels. In a saucepan over low heat add the unwrapped caramels and the heavy whipping cream--cook/stir until melted and smooth. Remove pan from refrigerator--spread the caramel mixture over the cold layer two mixture. Cool to room temperature, then refrigerate until set. Layer Four: In a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir until melted and smooth. Spread the chocolate mixture over the set layer three mixture. Cool to room temperature, then refrigerate until set. Cut the fudge into squares using a sharp knife.

#3803 - Easter Poppers

(by Shirley McNevich)

3/4 cup Nestle's semi-sweet chocolate chips
3/4 cup Nestle's butterscotch chips
1 - 9oz. bag Chex Mix Popped Sweet and Salty snack mix

In a saucepan over low heat add the chocolate and butterscotch chips--cook/stir until almost all of the chips have melted. Remove from heat--stir well. Add the Chex mix--stir to coat. Drop mixture by heaping spoonfuls on to wax paper. Cool completely, then refrigerate until cold. Optional: right after you drop them on to the wax paper, you can sprinkle them with a little powdered sugar.

#3791 - Butterscotch Banana Cake

(by Shirley McNevich)

1 2/3 cups Nestle's butterscotch chips
1 box Duncan Hines yellow cake mix
4 eggs
3/4 cup mashed ripe bananas
1/2 cup canola oil
1/4 cup water
1/4 cup white sugar

In a microwave safe bowl add 1 1/3 cups of the butterscotch chips--microwave on 3/4 power in 30 second increments until melted and smooth. In a mixer add cake mix, eggs and mashed bananas--beat. Add canola oil, water and white sugar--beat until mixed, then beat for 2 minutes. Measure 2 cups of the batter and add it to the melted butterscotch chips--stir well. Pour the plain batter into a greased and floured tube cake pan. Pour the butterscotch batter evenly over the top, then use a greased butter knife to swirl the butterscotch batter through the plain batter. Bake at 375 degrees 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert the cake on to a cake plate. Melt the remaining butterscotch chips in a microwave safe bowl (as before), then drizzle the melted butterscotch over the cake.

#3790 - Crispy Butterscotch Fudge

(by Shirley McNevich)

Crispy Crust: 4 1/2 tsp. Parkay margarine; 2 cups mini marshmallows; 1/4 cup Jif creamy peanut butter; 3 cups Rice Krispies cereal

Batter: 2 TBSP Parkay margarine; 1 - 5oz. can Caration evaporated milk; 1 1/2 cups white sugar; 1/4 tsp. salt; 2 cups mini marshmallows; 1 cup Nestle's butterscotch chips; 3/4 cup Jif creamy peanut butter; 1 tsp. vanilla; 1/4 cup peanuts (chopped)

Crust: in a saucepan over low heat add 4 1/2 tsp. Parkay, 2 cups mini marshmallows and 1/4 cup peanut butter--cook/stir until melted and smooth. Remove from heat--add all of the Rice Krispies--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 aluminum cake pan. Batter: in a saucepan over medium heat add 2 TBSP Parkay, the Carnation milk, white sugar and salt--cook/stir until boiling. Once boiling, cook/stir for 4 minutes. Remove from heat--add 2 cups mini marshmallows, butterscotch chips, 3/4 cup peanut butter and the vanilla--stir quickly until mini marshmallows and butterscotch chips are completely melted. Spread the batter evenly over the crust. Sprinkle the chopped peanuts evenly over the top, then use your fingers to LIGHTLY press the chopped peanuts into the batter. Cool to room temperature, then refigerate until firm. Cut into squares.

#3675 - Shortbread Butterscotch Bars

(by Shirley McNevich)

24 shortbread cookies
6 TBSP butter (softened)
1 - 10oz. bag Nestle's butterscotch chips
1/2 cup Kayro lite corn syrup
2 TBSP cream
1 tsp. vanilla
1 cup coarsely chopped pecans
coarse sea salt (for sprinkling)

Crush the shortbread cookies. In a bowl add crushed shortbread cookies and 3 TBSP butter--stir to mix. Press the mixture into a greased 8" square cake pan. Bake at 350 degrees 8-10 minutes or until lightly browned. In a saucepan over medium heat add butterscotch chips, lite corn syrup, 3 TBSP butter, cream and vanilla--cook/stir until melted and smooth. Spread the butterscotch mixture evenly over the baked crust. Sprinkle the coarsely chopped pecans evenly over the top, then use the back of a spoon to LIGHTLY press the pecans into the butterscotch mixture. Bake at 350 degrees 10-13 minutes or until topping is bubbling. Cool completely. Sprinkle a little sea salt over the top before cutting into squares or bars.

#3500 - Butterscotch Chocolate Krispie Squares

(by Shirley McNevich)

1 - 12oz. bag Nestle's butterscotch chips
2 - 12oz. bags Nestle's MILK chocolate chips
4 cups Rice Krispies cereal

In a microwave safe bowl add all of the butterscotch chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Add all of the Rice Krispies and 1 cup of the milk chocolate chips to the melted butterscotch mixture--stir to mix. Spread the mixture into the bottom of a greased 9 x 13 cake pan. In a microwave safe bowl add all of the remaining milk chocolate chips--microwave on high in 15 second increments, stirring in between, until melted and smooth. Spread the melted milk chocolate mixture all over the top of the Rice Krispies mixture. Cool to room temperature, then refrigerate until cold. Cut into squares.

#3113 - Creamy Butterscotch Frosting

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Nestle's butterscotch chips
3 1/2 cups Domino's powdered sugar
1 tsp. vanilla
2-4 TBSP milk OR heavy cream (if necessary)
salt (optional)

Melt the butterscotch chips according to bag directions, then let the mixture cool for a few minutes. In a mixer add softened butter and melted butterscotch chips--beat. Add vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed for 2-3 minutes. If frosting is too thick, add 1 TBSP milk/cream at a time and beat again. If frosting is too thin, add a little more powdered sugar and beat again. If you want a more salty taste, add a pinch or two of salt and beat again.

#3077 - Lemon Cheese Salad

(by Becky Lynn Mohr - friend)

Crust: 12 whole graham crackers (crushed); 1/2 cup white sugar; 1/2 cup butter
Filling: 1 - 3oz. box lemon Jell-O; 1 1/2 cups boiling water; 6oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 3/4 cup cottage cheese; 1 envelope Dream Whip (prepared according envelope directions); 1/2 cup chopped Nestle's semi-sweet chocolate chips; 1/2 cup chopped Nestle's butterscotch chips

Crust: in a bowl add crushed graham cracker crumbs, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs. Spread the crumbs on the bottom of a glass 9 x 13 baking dish. Use the back of a spoon to smooth it out the crust--set aside. In a blender or a chopper, chop the chocolate chips and the butterscotch chips. In a bowl add lemon Jell-O and boiling water--stir with a whisk until mixed. Cool to room temperature, then refrigerate until partially set. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add cottage cheese--beat. Remove from mixer--add prepared Dream Whip, the chopped chocolate chips and chopped butterscotch chips--stir to mix. When Jell-O mixture is partially set, add the Jell-O mixture to the cream cheese mixture--stir well. Spread the whole mixture over the graham cracker crust. Refrigerate overnight.

#2919 - Chocolate Chip Butterscotch Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
3/4 cup Hershey's cocoa
1/2 to 1 tsp. salt
1 tsp. baking soda
2 tsp. cornstarch
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 1/4 cups Nestle's semi-sweet chocolate bits
1 1/4 cups Nestle's butterscotch chips

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add cocoa--beat. Add salt, baking soda and cornstarch--beat. Add vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add semi-sweet and butterscotch chips--stir until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 7 minutes for soft cookies, 8-10 minutes for harder cookies. Let stand 2 minutes before removing cookies from cookie sheets. Place them on paper towels to cool completely.

#2739 - Chocolate Butterscotch Rice Krispy Treats

(by Shirley McNevich)

1 cup clear Kayro corn syrup
1 cup white sugar
1 cup Jif peanut butter
6 cups Rice Krispies cereal
1 cup Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch bits

In a saucepan over medium heat add Kayro and white sugar--cook/stir until boiling. Once boiling, remove from heat--add peanut butter and stir until mixed and smooth. Add the rice krispies--stir until mixed. Spread the mixture into a greased 9 x 13 cake pan. Melt the chocolate bits according to bag directions--drizzle all over the top of the rice krispies. Melt the butterscotch bits according to bag directions--drizzle all over the top of the rice krispies. Cool slightly, then cut into squares before they completely cool (or they will be very difficult to cut).

#2702 - Butterscotch Pumpkin Cookies

(by Aunt Faye [Herman] Minier)

2 cups white sugar
3 cups Libby's canned pumpkin
1 cup Crisco shortening
2 tsp. vanilla
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 - 12oz. bag Nestle's butterscotch bits
4 cups flour

In a mixer add white sugar and Crisco--beat. Add pumpkin--beat. Add vanilla, baking soda, baking powder and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add butterscotch bits--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#2409 - Layered Cookies

(by Shirley McNevich)

1/2 cup butter (melted)
1 cup graham cracker crumbs
1 cup Baker's angelflake coconut
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch bits
1 - 15oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 cup chopped peanuts

In a bowl add melted butter and the graham cracker crumbs--stir. Press the mixture into a greased 9 x 13 cake pan. Sprinkle the coconut evenly over the crust. In a bowl add chocolate chips and butterscotch chips--stir to mix. Sprinkle the chips evenly over the coconut. Drizzle the Eagle milk all over the top. Sprinkle the chopped peanuts over the top. Bake at 350 degrees for 30 minutes. Cool completely before cutting.

#2099 - Butterscotch Raisin Bars

(by Shirley McNevich)

1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 stick softened butter
1/2 cup Domino's dark brown sugar (packed)
2 eggs
1 cup Nestle's butterscotch bits (melted according to bag directions)
1 tsp. vanilla
1/2 cup raisins
1/3 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)

In a saucepan add raisins--cover them with water. Turn heat to medium--bring to a boil, cook/stir for 5 minutes, then drain them and set aside. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add baking powder, salt and flour--beat. Add vanilla--beat. Add melted butterscotch bits--beat. Remove bowl from mixer--add drained raisins--stir with a wooden spoon. Spread mixture into a greased square baking pan. Bake at 350 degrees for 23-25 minutes or until center is set. Cool completely. Drizzle melted chocolate chips over the top. Cut into bars or squares.

#2073 - Butterscotch Pecan Bars

(by Shirley McNevich)

2 1/2 lbs. tart apples (washed, peeled, cored and diced)
1 - 12oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
Topping: 1/2 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup butter; 1 cup chopped pecans; 3/4 cup Quaker quick oats

Grease a 9 x 13 glass baking dish. Spread the diced apples in the baking dish. In a bowl add butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir until mixed. Sprinkle the butterscotch mixture evenly over the apples. Bake at 350 degrees for 20 minutes. While it's baking, in a bowl add 1/2 cup flour, 1/4 cup brown sugar and butter--use a pastry blender and mix until it makes crumbs. Add chopped pecans and oats--stir until mixed. When you remove apple mixture from oven, sprinkle the crumb mixture evenly over the top and bake 30-40 minutes longer or until apples are tender.

#1848 - Brown Sugar Oatmeal Cookies

(by Shirley McNevich)

1 cup softened butter
2 eggs
1 1/2 cups Domino's dark brown sugar (packed)
1 TBSP milk
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/2 cups Quaker quick oats (do not cook)
1 - 12oz. bag Nestle's butterscotch chips
1 tsp. vanilla

In a mixer add butter, brown sugar, eggs and milk--beat. Add baking powder, baking soda, salt and vanilla--beat. Slowly add flour--beat. Add oats--beat. Remove bowl from mixer--add butterscotch chips--stir with a spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1408 - Homemade Cereal Bars

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif smooth peanut butter
7 cups Special K cereal
Topping: 1 - 6oz. bag Nestle's semi-sweet OR milk chocolate chips; 1 - 6oz. bag Nestle's butterscotch chips

In a saucepan over medium heat add white sugar and Kayro--stir and bring to a boil. Remove from heat and add peanut butter and cereal--stir until well mixed. Press the cereal mixture into a buttered 9 x 13 cake pan. Melt the chocolate and butterscotch chips according to bag directions, then spread the melted mixture evenly on top of the cereal mixture. Cool completely, then cut into bars or squares.

#1119 - Chocolate Coated Rice Krispie Bars

(by Alma Russell - friend)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif peanut butter
6 cups Rice Krispies cereal
1 cup Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch morsels

In a saucepan over medium heat add white sugar and lite corn syrup--stir and cook until boiling. Remove from heat--add peanut butter to corn syrup mixture--stir well. Add the cereal--stir until mixed. Press the mixture into a buttered 9 x 13 cake pan--smooth it out using the back of a greased spoon--set aside. In a microwave safe bowl add the butterscotch and chocolate chips--melt in microwave according to bag directions--stir until smooth. Spread melted butterscotch/chocolate mixture on top of the cereal mixture in the cake pan. Cool on the counter--after they are firm, cut into squares or bars.

#948 - Creamy Butterscotch Fudge

(by Shirley McNevich)

1 cup white sugar
1/2 cup butter
3/4 tsp. salt
1 - 7.5oz. jar Fluff marshmallow
1 - 5oz. can Carnation evaporated milk
1 - 12oz. bag Nestle's butterscotch chips
1/2 to 1 tsp. vanilla
1/2 cup chopped pecans

Grease a 9" x 9" square pan using butter--NOT Pam. In a saucepan over medium heat add white sugar, butter, salt, Fluff marshmallow, and evaporated milk--stir constantly and bring to a boil. Once boiling, boil the mixture for 5 minutes while stirring. After 5 minutes remove saucepan from stovetop and immediately add the butterscotch chips, vanilla and chopped pecans--stir and keep stirring until butterscotch chips have all melted. Pour mixture into the butter-greased pan. Let the fudge cool completely before cutting into squares.

#812 - Butterscotch Oatmeal Cookies

(by Shirley McNevich)

1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 sticks butter (softened)
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
3 cups Quaker quick oats (uncooked)
1 - 12oz. bag Nestle's butterscotch chips

In a bowl add flour, baking soda, salt, cinnamon--stir and set aside. In a mixer add softened butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat until smooth. Add the flour mixture a little at a time--beat. Add quick oats--beat. Remove from mixer, add butterscotch chips--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Bake at 375 degrees for 7-8 minutes. If you want the cookies to be crisp bake for 9-10 minutes instead.