Butterscotch Pretzel Brittle Recipes

Steps:

• Prepare a baking sheet lined with parchment paper or a silicone mat and sprayed with cooking spray.
• Set a large, heavy pot over high heat. Add the sugar, beer, corn syrup and vanilla and mix together. Bring to a boil, reduce the heat to a simmer and cook until the sugar has dissolved completely and the liquid reaches a temperature of 305 degrees F (a small amount dropped in ice water will set and form a strand when dropped in). Remove from the heat and mix in the peanuts and pretzels. Carefully pour onto the prepared baking sheet and allow the beer brittle to cool completely on the counter top. Break the candy into pieces once cooled.

Steps:

• Spread the crushed pretzels out on a baking sheet lined with (greased!!!) parchment paper. In a medium saucepan bring butter and sugar to a boil, stirring and watching constantly as soon as you notice the sugar melting. Boil for about 3 minutes. Carefully pour evenly over crushed pretzels.
• bake the toffee-covered pretzels at this point in a 400 degree oven for just under 5 minutes
• While the toffee is still really hot (DO NOT TOUCH IT like I did) sprinkle the butterscotch chips over top to let them melt onto the toffee,then break it up into pieces.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In medium bowl, beat Butterscotch Layer ingredients with whisk until well blended. Transfer to 2-cup glass measuring cup, and evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
• Just before serving, spread whipped topping over chilled cake. Sprinkle with pretzels, and drizzle with 2 tablespoons butterscotch topping. With sharp knife, cut cake into 6 rows by 3 rows. Use a serving spatula and a knife to carefully help slide pieces off to serve.

Steps:

• Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes.
• Line two baking sheets with parchment paper. Melt the almond bark in a microwave-safe bowl according to package instructions. Stir in the butterscotch chips. Microwave another 30 seconds, and then stir until smooth.
• Stir in the almonds, pretzels and coconut, coating evenly. Drop the mixture, 1 tablespoon at a time, onto the prepared baking sheets. Nestle in 1 or 2 of the mini eggs. If the mixture starts to cool and become too firm to work with, microwave for 30 seconds and stir gently. Let the nests cool at room temperature until solid.

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

Steps:

• Preheat oven to 350°F.
• Reserve 2 tablespoons crushed pretzels.
• In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
• Press mixture evenly into an 8x8-inch baking dish.
• Bake for 12 minutes.
• Place baking dish on a wire rack and allow to cool.
• In a large bowl, combine dry pudding mix, dry milk powder and water.
• Mix well, using a wire whisk.
• Pour pudding mixture evenly over cooled crust.
• Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
• Add remaining 2 tablespoons Splenda, milk, and peanut butter.
• Mix well using a wire whisk.
• Blend in Cool Whip Lite carefully with large spoon or spatula.
• Spread topping mixture evenly over set filling layer.
• Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
• Refrigerate for at least 1 hour.