Best Butterscotch Chips Recipes

EASY MICROWAVE FUDGE...BOTH CHOCOLATE & BUTTERSCOTCH CHIPS (CIN)

Steps:

• 1. Melt first 3-ingredients together in a bowl in microwave (60 seconds at a time, watching and stirring so you don't scorch the chocolate). When melted stir in nuts (of your choice) quickly. Pour into a buttered pan and let cool. After cooling and completely set, cut into squares. Yep, that's it. Just that easy, and oooooh so good!!!
• 2. Now if you want a dark dark chocolate...omit the butterscotch and use 2-bags of dark rich chocolate chips....yuummmy!!!

PEANUT BUTTER, CHOCOLATE & BUTTERSCOTCH CHIPS SQUARES COOKIE

Steps:

• Melt butter in 9 X 13 pan & tilt to spread evenly.
• Sprinkle graham cracker crumbs on top of butter.
• Next,sprinkle peanut butter chips.
• Next, sprinkle chocolate chips.
• Next, sprinkle butterscotch chips.
• Next, sprinkle pecans.
• Than pour the condensed milk on top.
• Bake at 350 for 20 - 30 minutes.
• Cut into any size squares as you'd like.

BUTTERMILK BANANA BREAD W/CHOCOLATE CHIPS AND BUTTERSCOTCH CHIPS.

Steps:

• move oven rack to lowest position so top of pan is in the center of oven. heat oven to 350. grease or spray a 9X13 pan.
• mix sugar and butter in large bowl. stir in eggs until well blended. add bananas, buttermilk and vanilla. beat until smooth. stir in flour baking soda and salt just until moistened. stir in nuts. ( i sometimes add 1 cup chocolate chips and 1 cup butterscotch chips for a nice twist)
• bake for 1.25 hours or till tooth pick comes out clean or a butter knife. cool and loosen sides with butter knife best if served warm with butter on it!! : )

CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS

Steps:

• Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
• Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
• Fold in butterscotch chips.
• Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
• In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
• Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.

BUTTERSCOTCH PUDDING WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS

Steps:

• Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
• In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
• Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
• Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
• Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.

PEANUT BUTTER BUTTERSCOTCH COOKIES WITH TOFFEE CHIPS

Steps:

• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Combine the flour, baking soda and powder, salt and sift together; set aside. With an electric mixer on high, whip the butter and peanut butter together until well combined and fluffy. Reduce mixer speed to low and add in the sugars. Increase the speed and whip until sugars are dissolved and mixture is airy. Add in the eggs one at a time and then the vanilla. Blend until well combined. With mixer on low, add in the flour mixture. Remove bowl from mixer and stir the peanut butter chips, the butterscotch chips, the toffee pieces and chopped honey roasted peanuts.
• Let the dough rest for a half hour before scooping out onto the prepared baking sheets. Form into 1/2 inch balls and place 2 inches apart on the sheets. Dip a fork into some sugar and make criss-cross marks on each ball, flattening them a bit.
• Bake cookies for 8 to 10 minutes or until golden brown. Let them cool on sheets slightly before moving them to a wire rack to cool completely.

OATMEAL BUTTERSCOTCH CHIPS IN A JAR MIX

Steps:

• Combine flour, soda, and powder.
• Place in a 1 pint jar.
• Layer remaining ingredients pressing firmly after each layer.
• Recipe to attach to jar:.
• Preheat oven to 375°F.
• Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
• Cool on pan then remove to rack to completely cool.

BUTTERSCOTCH CHIPS

Steps:

• Allow all ingredients to reach room temperature.
• Using a saucepan and wooden spoon, Melt the unsalted butter over low heat and then stir in the brown sugar.Stir until the mixture is creamy.
• Add Vanilla and salt.
• Slowly add heavy whipping Cream while continuing to stir.
• Pour butterscotch sauce over tempered unsweetened white chocolate and heat until the chocolate is melted completely.
• Drop the warm mixture onto waxed paper in small droplets to make the chips. Chill the chips and store them in an airtight container.
• TIPS AND WARNINGS: Make sure the unsweetened white chocolate is completely melted and blended with the butterscotch sauce;use unsweetened white chocolate only or you might not have the authentic butterscotch flavor you desire; do not overcook the sauce and stir constantly to avoid scortching it.

HOMEMADE BUTTERSCOTCH CHIPS RECIPE

Steps:

• This second version is suitable for baking since it holds up to heat and doesn't melt... into pockets of caramel... like the first version... ehem (don't get me wrong, they were delicious caramelly gooey spots but they weren't very pretty). These butterscotch chips are amazing! Print Homemade Butterscotch Chips [the "bake-able" version] Yield: 3.5 cups Ingredients 1 cup Light Coconut Milk, canned 53g (1/4 cup + 1 tsp) Butter Flavor Spectrum Organics Shortening 1/4 tsp Salt 84g (1/4 cup) Molasses 1/4 cup Water 192g (1 cup) Granulated Erythritol (or more sucanat or sweetener of choice) 96g (1/2 cup) Sucanat 1 tsp Vanilla Extract Instructions Spray a 9″ brownie pan with cooking spray and line with parchment paper both ways. In a microwave-safe bowl, microwave the coconut milk, shortening and salt at 30-second intervals, stirring between each one, until shortening has completely melted. In a medium-sized deep pot, add the molasses and water. Stir in the erythritol and sucanat. Use a rubber spatula to scrape down the sides of the pot so there are no sugar crystals above the mixture. Add a candy thermometer to the pot. Place pot over medium-medium/high heat. Let it come to a boil without stirring. At 250 degrees Fahrenheit, turn off the heat and whisk in the coconut milk/shortening mixture. Stop whisking once all is added. Return the pot to medium-medium/high heat and heat to 250 degrees Fahrenheit, again, without stirring. Remove from heat and whisk in the vanilla extract. Pour into the prepared pan and let sit for 6 hours or overnight. Refrigerate for 30 minutes before slicing. Slice the butterscotch square with a sharp knife or pizza cutter (it will be a little sticky). You can either slice the strips you've made into chips with a knife or break it into pieces by hand (I started with the knife and moved on to use my fingers). Put the chips into a bowl and store covered in the refrigerator until you need to use it. Notes This recipe is: low sugar, gluten free, vegan!