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Peanut Butter and Butterscotch Crunchies

Peanut Butter and Butterscotch Crunchies



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Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please.MORE+LESS-

1/2

cup packed brown sugar

1 1/4

cups Gold Medal™ all-purpose flour

1/2

teaspoon baking powder

1/2

cup butterscotch chips

1/2

cup coarsely crushed pretzels

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  • 1

    Mix sugars, peanut butter, butter and egg in large bowl. Stir in remaining ingredients. Stir in flour, baking soda, baking powder, salt, butterscotch chips, and pretzels.

  • 3

    Shape dough into 1 1/4-inch balls. Place about 3 inches apart on a parchment lined cookie sheet.

  • 4

    Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

No nutrition information available for this recipe

More About This Recipe

  • This chewy Peanut Butter Cookie has been a favorite Betty Crocker™ recipe for decades. I know everyone has their own version of a peanut butter cookie, but this recipe has withstood the test of time. They’re easy, freeze well, and are great for gifts or as a lunch box treat.What I love about these peanut butter cookies is that not only they are great all by themselves but are also a perfect blank canvas for additions such as chocolate, nuts, or candy.I love the Betty Crocker "Big Red" Cookbook. In the cookie section, it has all kinds of tips and tricks to making perfect cookies as well as ideas on how to make each cookie your own by adding your own twist.In my own tweak to the classic Betty Crocker Peanut Butter Cookies recipe, I came up with these Peanut Butter and Butterscotch Crunchies by adding some sweet butterscotch chips and salty crushed pretzels. I took a risk, but I knew as soon as I sampled the dough that I had a winner.Perfectly soft and chewy with hidden bits of sweet butterscotch and salty pretzels. Yum!

Butterscotch Peanut Butter Crispies

These butterscotch peanut butter crispies make a great treat. Butterscotch and peanut butter just go so well together. If you are one who loves both of those ingredients, you are going to love these delicious crispies.

I was in Big Bear, CA a couple weeks ago and I stopped by the local candy store that we always go to when we are up in the mountains. I tried some delicious tasting treats that resembled these delicious bites of goodness. Oh my, I asked that girl that was helping me what was in them. When she said rice krispies, along with the peanut butter, my mind instantly thought about making these butterscotch peanut butter crispies. I make a butterscotch crunchies around Christmas time and these are similar to those. They are so good.


What are Haystack Cookies?

If you Google search &lsquoHaystack Cookies&rsquo, you&rsquoll find a lot of variations of these easy, no bake cookies. They are also sometimes called, Chow Mein Noodle Cookies or Haystacks Candy.

Generally, these cookies are made with crunchy chow mein noodles and either butterscotch chips, chocolate chips or a mix of both. Sometimes, peanut butter is added along with other mix ins like nuts etc.

I have always been more fond of the regular butterscotch version for a couple of reasons.

  1. Butterscotch is far more tasty and I prefer the purity of all that butterscotch has to offer. I find that everyone I bring these cookies to enjoys the unique twist of butterscotch than average chocolate.
  2. The color of the butterscotch makes these actually look like, well, haystacks!

Plus, I love the simplicity of this 2 ingredient cookie recipe. All you need are two pantry ingredients to make these Butterscotch Haystacks.

If you have other mix ins that you want to add, then you definitely could! Use this haystacks recipe as a base to customize and make it your own.


Nothing But Crumbs


The first batch of Christmas cookies are complete, and this is by far one of the easiest recipes you'll come across. There is something I love about the taste of butterscotch and then add in a little salt and crunch and I'm in heaven. Yum yum. I came across this recipe and while I can't pinpoint where I've had these, I know I've had them many, many times and each time, they are just as wonderful.

I hope the next few weeks will bring loads of many more cookies, cakes, and baked goods for me to taste and share, considering I've already been planning some almond spritz cookies and some chocolate peppermint cookies. Here's a good way to start the holiday cooking.

1 Bag (11 oz) butterscotch chips
1/4 Cup creamy peanut butter
3 - 1/2 Cups corn flake cereal

Melt butterscotch chips in a double boiler, stirring until melted. Add peanut butter and continue to stir (spray measuring cup with Pam first will help it release). Fold in corn flakes. Drop by spoonfuls onto parchment paper to cool. Once set, enjoy!


Unfortunately, Rice Krispie treats are one of those desserts that after 2 or 3 days will start to harden up and be either extra chewy or rock solid.

Two ways to keep them soft are by using fresh ingredients, especially the marshmallows and cereal, and by cooking the marshmallow mixture on low to medium heat.

Also, use lots of marshmallows. If you're using 6 cups of cereal (as in the case with this recipe), you'll want the same amount of marshmallows, so a 1:1 ratio.

And finally, another way to keep them soft is to store them properly, which brings me to my next point.


Peanut butter-butterscotch and caramelised banana tarts

To make the peanut butter-butterscotch, place the butter in a pan over a medium heat. Once the butter starts melting, add the brown sugar and mix until the sugar starts to melt.

Reduce the heat to low and add the cream. Stir with a wooden spoon until the sugar has dissolved.

Pour the butterscotch into a jug. Place the peanut butter in a mixing bowl and add 1½ cups of the warm butterscotch. Mix until smooth. If you prefer it thinner, add more butterscotch. Reserve the remaining butterscotch for assembling the tarts.

To make the tart shells, pulse the flour, icing sugar and butter in a food processor until the mixture resembles breadcrumbs.

Add the egg and blend until the mixture starts forming a dough. Place the dough on a clean, floured surface and knead into a ball, cover with clingwrap and chill for 15 minutes.

Roll out the dough on a clean, floured surface and use to line 4 x 10 cm greased tart cases. Place wax paper over the pastry and fill with rice or baking beans. Bake blind for 15 minutes, or until the centre of the pastry is cooked and the edges golden. Cool on a wire rack.

Increase the oven’s temperature to 200°C and set to grill. Place the sliced bananas on a baking tray lined with baking paper, sprinkle with the sugar and place under the grill.

Grill the banana until the sugar turns golden brown and the bananas have softened, taking care not to burn them.

Remove the banana from the oven and allow to cool. When cool, remove from the baking tray using a palette knife.

To assemble the tarts, cover the base of the tart with peanut butter-butterscotch, then top with a layer of the remaining plain butterscotch. Place the caramelised bananas on top of the butterscotch and finish with a spoonful of whipped cream.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.


Since we make Christmas cookies to divide up among a bunch of us, I am making a triple recipe. I’m giving you the basic recipe below. You can increase amounts as needed.

I’m guessing you can imagine how to go about making these, but for the sake of the post I’ll tell you:

  • Stop and stir your butterscotch chips/peanut butter mixture often while it’s melting…burnt chips are not tasty!
  • Don’t make your scoops too large.
  • If you’re adding sprinkles, be sure to do it pretty quickly as the cookies start to set up.
  • These store best in a somewhat cool place (ie: if you leave them on top of the toaster oven they’ll melt).
  • Make sure your bowl is large enough to accommodate the mixture and get a good stir on.

Honestly, these cookies are about as simple as they get, and yet they are so tasty…kind of addictive, really. They make a fun addition to a Christmas cookie tray.

Related: Host a Christmas Cookie Baking Day



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  • graham crackers
  • powdered sugar
  • creamy peanut butter
  • unsalted butter
  • semi-sweet chocolate chips (plus a little vegetable oil for melting)

I like to keep the graham crackers as larger pieces, as opposed to other recipes that will blend the graham crackers into crumbs. I like the crunch it adds!


Crispie marshmallow squares

Melt 1/3 cup butter and 1/2 pound of marshmallows in a double boiler. Add 1/2 teaspoonful vanilla, beat thoroughly to blend.

Put a box of rice crispies in a large buttered bowl, pour on marshmallow mixture, stirring briskly. Press into shallow, buttered pan. Cut into squares when cool.

Two ounces of melted unsweetened chocolate, or 4 ounces of melted bittersweet chocolate may be added to the marshmallow mixture just before pouring over the rice crispies.