Butterscotch Crunch Recipes

Steps:

• 1. Melt packages of butterscotch morsels. Either over a double boiler or in the microwave. If in the microwave, stir often to be certain not to burn
• 2. Once melted, stir in the remaining ingredients
• 3. Scoop a spoonful of mixture onto wax paper...repeat until gone. Let cool
• 4. Wrap in tins with wax paper in-between each layer!
• 5. Enjoy!

Steps:

• Preheat oven to 350*.
• Lightly grease several baking sheets or coat with nonstick spray.
• Line the sheets with aluminum foil.
• Heavily grease the foil or coat with nonstick spray.
• Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
• In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
• Add the candy pieces and beat for 1 minute more.
• Beat or stir in flour mixture and nuts just until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.