Type what you have

Ingredients

• ✓ butterscotch chip
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• salt
• nutmeg
• white sugar
• butter
• egg
• banana
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Sift together flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a bowl; set aside.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. Beat in egg, then stir in mashed bananas. Pour in flour mixture and mix until just combined. Fold in butterscotch chips and walnuts until incorporated. Pour batter evenly into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By KWARREN

Ingredients

• ✓ butterscotch chip
• all-purpose flour
• oat
• brown sugar
• baking powder
• baking soda
• cinnamon
• salt
• buttermilk
• butter
• egg
• vanilla extract
• cooking spray

Instructions

1. 1 Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
2. 2 Mix buttermilk, butter, egg, and vanilla extract together in a bowl. Add to flour mixture; stir until just combined. Fold butterscotch chips into batter; allow to rest 5 minutes.
3. 3 Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more.

By Julie Hubert

Ingredients

• ✓ butterscotch chip
• butter
• all-purpose flour
• salt
• pecan
• crescent roll dough
• corn syrup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
3. 3 Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
4. 4 Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
5. 5 While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.

By Shannon Marie

Ingredients

• ✓ butterscotch chip
• peanut butter
• cornflake cereal

Instructions

1. 1 In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

By Cindy Becker

Ingredients

• ✓ butterscotch chip
• sugar frosted corn flake cereal
• peanut butter

Instructions

1. 1 In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
2. 2 Drop onto wax paper lined cookie sheet and chill. Enjoy!

By Colleen J

Ingredients

• ✓ butterscotch chip
• chocolate frosting
• milk chocolate candy kiss
• vanilla wafer cookie

Instructions

1. 1 Smear a small amount of frosting onto flat bottom of 1 candy kiss; press onto flat bottom of 1 vanilla wafer cookie. Smear a small amount of frosting onto flat bottom of 1 butterscotch chip; press onto rounded top of same cookie. Repeat with remaining frosting, candy kisses, wafer cookies, and butterscotch chips. Set aside to dry, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ butterscotch chip
• semisweet chocolate chip
• chow mein noodle
• cashew
• wax paper

Instructions

1. 1 Combine chocolate and butterscotch chips in a heavy saucepan over low heat; stir constantly until melted and smooth.
2. 2 Remove from heat and add chow mein noodles. Add nuts and mix quickly to coat. Spoon out tablespoons of the mixture onto wax paper; allow to cool.

By Mary Ellen

Ingredients

• ✓ butterscotch chip
• waxed paper
• peanut butter
• chow mein noodle
• peanut

Instructions

1. 1 Line a baking tray with waxed paper.
2. 2 Place butterscotch chips and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir noodles and peanuts into melted peanut butter mixture.
4. 4 Drop dough by forkfuls onto the prepared tray. Allow to cool at room temperature until set.

By Carole Zee

Ingredients

• ✓ butterscotch chip
• semisweet chocolate chip
• white chocolate chip
• crispy rice cereal
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Ingredients

• ✓ butterscotch chip
• peanut butter
• butter
• miniature marshmallow
• coconut
• walnut

Instructions

1. 1 Grease a 9x13-inch pan.
2. 2 Place butterscotch chips, peanut butter, and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and combined, about 5 minutes.
3. 3 Stir marshmallows, coconut, and walnuts into butterscotch mixture until evenly combined.
4. 4 Pour mixture into prepared pan. Refrigerate until set, about 1 hour. Cut into 18 squares and store in the refrigerator.

By Brenda Moore

Ingredients

• ✓ butterscotch chip
• corn syrup
• sugar
• peanut butter
• cornflake cereal
• semi-sweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat.
3. 3 Stir in peanut butter until well blended. Mix in cereal until evenly coated.
4. 4 Drop by spoonfuls onto waxed paper.
5. 5 In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth.
6. 6 Drizzle on the top of the cookies.

By Cindy

Ingredients

• ✓ butterscotch chip
• marshmallow
• butter
• peanut butter
• crispy rice cereal
• semi-sweet chocolate chip

Instructions

1. 1 Line a 15x10x1-inch jelly roll pan with waxed paper. Grease the waxed paper.
2. 2 Combine marshmallows, butter, and peanut butter in a large microwave-safe bowl; cover bowl. Microwave until marshmallows are melted, about 2 minutes. Stir well.
3. 3 Stir cereal into marshmallow mixture until well coated; spread into the prepared pan.
4. 4 Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave until melted, about 2 minutes. Stir well.
5. 5 Spread chocolate mixture over cereal mixture, leaving a 1-inch border around edges. Roll cereal mixture around chocolate filling, jelly-roll style, starting with a short side. Peel away waxed paper while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

By Tours71

Ingredients

• ✓ butterscotch chip
• margarine
• graham cracker crumb
• walnut
• semisweet chocolate chip
• coconut
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour melted margarine into a 9x13-inch pan. Sprinkle graham cracker crumbs evenly over top. Place chopped nuts over crumbs, then scatter with chocolate and butterscotch chips. Add flaked coconut, then pour condensed milk evenly over top.
3. 3 Bake in the preheated oven until lightly browned on top, 25 to 30 minutes. Cool for at least 20 minutes before cutting into 24 bars.

By Shawn Bowers

Ingredients

• ✓ butterscotch chip
• cooking spray
• butter
• graham cracker
• chocolate chip
• miniature marshmallow
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with cooking spray.
2. 2 Mix melted butter and graham cracker crumbs together; press into an even layer at the bottom of the pan. Top with chocolate chips, butterscotch chips, and marshmallows. Drizzle sweetened condensed milk on top.
3. 3 Bake in the preheated oven until bubbly, 17 to 20 minutes.
4. 4 Let cool, about 30 minutes. To make it easier to cut into bars, cover with plastic wrap and chill, about 30 minutes.

By Tonna Jacobson

Ingredients

• ✓ butterscotch chip
• butter
• graham cracker crumb
• semisweet chocolate chip
• walnut
• sweetened condensed milk
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put butter in 13x9-inch baking dish and place in oven until melted. Swirl to coat bottom and sides with butter.
3. 3 Spread graham cracker crumbs evenly over bottom of pan.
4. 4 Layer chocolate chips, butterscotch chips, and walnuts over crumbs.
5. 5 Pour condensed milk over walnuts and sprinkle with coconut.
6. 6 Bake in preheated oven until edges are golden brown, about 25 minutes.
7. 7 Let cool completely in the pan before cutting into 36 bars.

By P. Tindall

Ingredients

• ✓ butterscotch chip
• cooking spray
• eggnog
• sugar
• miniature marshmallow
• nutmeg
• butter

Instructions

1. 1 Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
2. 2 Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
3. 3 Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
4. 4 Set fudge aside at room temperature until set, at least 15 minutes.

By LOONEYPROFESSOR

Ingredients

• ✓ butterscotch chip
• butter
• peanut butter
• corn syrup
• sugar
• rice cereal
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Generously butter a 9x13-inch baking pan; set aside.
2. 2 Mix peanut butter, corn syrup, and sugar together in a large pot; cook and stir over medium heat until peanut butter melts. Bring mixture to a boil. Remove pot from the heat.
3. 3 Stir in rice cereal until well combined.
4. 4 Transfer mixture into the prepared pan and pat it down with buttered hands.
5. 5 Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth.
6. 6 Spread over top of bars.
7. 7 Cool completely, about 20 minutes, before cutting into 24 squares.

By WALLEYE

Ingredients

• ✓ butterscotch chip
• chocolate cake mix
• butter
• egg
• semisweet chocolate chip
• vanilla extract
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 2 Mix cake mix, butter, eggs, chocolate chips, butterscotch chips, and vanilla in a large bowl. Roll dough into 2-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
3. 3 Using an ice cream scoop, mold ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

By momtomany

Ingredients

• ✓ butterscotch chip
• cooking spray
• corn syrup
• sugar
• peanut butter
• rice krispies cereal
• cocoa krispies cereal
• semisweet chocolate chip

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Make the bars: Combine corn syrup and sugar in 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
3. 3 Remove from the heat and stir in peanut butter until well combined. Add rice cereal and stir until well coated. Press mixture into the prepared baking dish.
4. 4 Make the topping: Melt chocolate and butterscotch chips in a 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm, about 20 minutes. Cut into 24 bars.

By Rice Krispies

Ingredients

• ✓ butterscotch chip
• cooking spray
• butter
• graham cracker crumb
• cream cheese
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.
3. 3 Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

By zeokofski

Ingredients

• ✓ butterscotch chip
• graham cracker crumb
• butter
• margarine
• sweetened condensed milk
• semi-sweet chocolate chip
• coconut
• nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) for a glass baking pan.
2. 2 Mix graham cracker crumbs and butter together in a small bowl until combined. Press crumb mixture firmly on the bottom of a 13x9-inch baking pan.
3. 3 Pour sweetened condensed milk evenly over crumb mixture; layer evenly with chocolate chips and butterscotch chips. Top with flaked coconut and sprinkle over chopped nuts; press down firmly with a fork.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

By Eagle brand

Ingredients

• ✓ butterscotch chip
• cooking spray
• yellow cake mix
• brown sugar
• milk
• egg
• chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Stir cake mix and brown sugar together in a large bowl. Mix in milk and egg until well blended. Fold in butterscotch chips, chocolate chips, and walnuts. Spread dough evenly in the prepared baking pan.
3. 3 Bake in the preheated oven until edges start to pull away from the sides of the pan, 25 to 30 minutes.

By Sara Homsher

Ingredients

• ✓ butterscotch chip
• flour
• puff pastry sheet
• water
• apple
• cinnamon
• brown sugar
• almond
• butter
• white sugar

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
2. 2 On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
3. 3 Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

By Melody Couture

Ingredients

• ✓ butterscotch chip
• cooking spray
• chocolate cake mix
• butter
• egg
• marshmallow
• sweetened condensed milk
• coconut
• almond
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cake mix, butter, and egg together in a bowl until evenly mixed and crumbly; press into the prepared baking dish.
3. 3 Bake in the preheated oven until edges of crust begin to crisp, 10 to 12 minutes.
4. 4 Place marshmallows in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows; spread filling evenly over crust.
5. 5 Combine butterscotch chips and chocolate chips in a microwave-safe bowl; heat in microwave, stirring every 20 to 30 seconds, until melted, about 1 minute. Spread mixture evenly over filling. Refrigerate until chocolate hardens, at least 30 minutes.

By angienyc

Ingredients

• ✓ butterscotch chip
• shortening
• sugar
• pumpkin puree
• vanilla extract
• all-purpose flour
• salt
• baking soda
• baking powder
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Cream shortening and sugar together in a medium bowl; stir in pumpkin and vanilla. Sift flour, salt, baking soda, baking powder, and cinnamon together; stir into creamed mixture. Mix in butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

By M J som

Ingredients

• ✓ butterscotch chip
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• white sugar
• brown sugar
• egg
• rolled oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl.
3. 3 Mash butter, white sugar, and brown sugar together in a large bowl until smooth; beat in eggs until a creamy mixture forms. Gradually beat in flour mixture, 1 1/2 cups butterscotch chips, and rolled oats.
4. 4 Press dough into the prepared baking dish; sprinkle top with remaining 1/2 cup butterscotch chips.
5. 5 Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Cool in the pan before cutting into 24 bars.

By ABELAIRE

Ingredients

• ✓ butterscotch chip
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• salt
• rolled oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy.
3. 3 Add eggs one at a time, beating well after each addition. Beat in vanilla.
4. 4 Stir together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add flour mixture to butter mixture and mix until blended.
5. 5 Mix in oats and butterscotch chips until combined.
6. 6 Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake in the preheated oven until the edges begin to brown, 8 to 10 minutes.

By Jolene

Ingredients

• ✓ butterscotch chip
• cooking spray
• flour
• white sugar
• butter
• egg
• vanilla extract
• baking powder
• salt
• miniature marshmallow
• peanut butter
• crispy rice cereal

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
3. 3 Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
4. 4 Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.

By Shannon

Ingredients

• ✓ butterscotch chip
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt
• sugar
• egg
• pumpkin puree
• canola oil
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper; grease paper with butter.
2. 2 Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Set aside.
3. 3 Beat white sugar and eggs together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Scrape down the sides of the bowl and paddle with a rubber spatula. Beat in pumpkin purée, oil, and vanilla extract on low speed until blended.
4. 4 Beat flour mixture into pumpkin mixture on low speed until just incorporated: fold in butterscotch chips.
5. 5 Drop ¼ cupfuls of dough 2 ½ inches apart onto the prepared baking sheets: slightly flatten dough tops with a spatula.
6. 6 Bake in the preheated oven until edges are golden, about 15 minutes. Cool on baking sheets briefly before transferring cookies to a wire rack to cool completely. Sprinkle cookies with confectioners' sugar.

By Gio_Bowers

Ingredients

• ✓ butterscotch chip
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• semisweet chocolate chip
• vanilla baking chip
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, cream butter and brown sugar until smooth. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking soda, and salt in a bowl; stir flour mixture into butter mixture. Mix in oats, chocolate chips, vanilla chips, butterscotch chips, and pecans. Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
3. 3 Bake in batches in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Cara