Oatmeal Butterscotch Squares

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3 cups regular oatmeal, uncooked
12 ounces butterscotch chips

Preheat oven to 375° degrees. Spray a 10"x15" rimmed cookie sheet with non-stick spray. Combine flour, soda, salt and cinnamon. Set aside. Cream butter, then add sugar and mix until fluffy. Add eggs, then vanilla and beat well. Gradually add flour mixture. Stir in oatmeal and butterscotch chips. Spread in prepared pan and bake for 20 to 25 minutes. Makes 3 dozen cookies.

Peanut Butter Butterscotch Mounds

1 16-ounce jar Smucker’s Natural Creamy Peanut Butter
1 12-ounce package butterscotch morsels
8 ounces almond bark (or 1 cup white chocolate morsels)
3 cups chow mein noodles
1 cup chopped salted peanuts

Combine peanut butter, butterscotch morsels, and almond bark in large saucepan. Heat over low heat until melted and smooth. Stir in chow mein noodles and peanuts.

Drop mounds (about two tablespoons each) onto waxed paper. Mounds can be chilled until set. Mounds can be stored at room temperature or refrigerated.

Variation: You can use 3 cups of broken pretzel sticks instead of chow mein noodles.

Makes four dozen.

Butterscotch Fudge Recipe

1 c Sugar
1/2 c Butter
3/4 ts Salt
7 1/2 oz Jar marshmallow creme
5 1/3 oz Can evaporated milk
12 oz Butterscotch chips
1/2 ts Vanilla
1/2 c Pecans, chopped
Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares

Butterscotch Ice Cream

3 tablespoons butter or margarine
1/2 cup brown sugar
1 cup milk
1 1/2 tablespoons cornstarch
2 tablespoons cold milk
Pinch of salt
1/4 teaspoon vanilla
1 cup heavy cream, whipped

Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling.

Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture.

Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream.

Turn into refrigerator tray. Freeze to a mush. Remove to chilled bowl and beat quickly but thoroughly with rotary beater until smooth and fluffy. Return to tray and freeze.

Butterscotch Brownies

1 Lb Light Brown Sugar
1 1/2 Sticks Butter (3/4 Cup) melted
2 Eggs
2 Cups Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Vanilla
1 Cups Nuts, Chopped

Melt sugar and butter together. Cool. Add eggs. Mix flour, baking powder, salt, vanilla and nuts together. Add to other mixture. Mix well. Bake in greased 9x13 pan at 350F for 30 minutes. Yields 25-30 squares.

Too early…

Thanks for all the recipes swtness! I would avoid the margarine and stick with butter. Butter has been used for centuries, while margarine is a not-so-healthy modern creation. Surely butter is better processed by our digestive systems. I say butter all the way! They don’t call it butterscotch for nothin’!