BUTTERSCOTCH PRETZEL MAGIC CAKE
The layers of this butterscotch-pretzel cake switch while baking, hence the magic! Topped with Cool Whip™ whipped topping, chopped pretzels and a butterscotch drizzle, it's picture-perfect, too.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 28 g, TransFat 0 g
BUTTERSCOTCH PRETZEL DESSERT
This dessert is for those who are watching our weight but need some sweets occasionally. Only 4 WW points. Cook time also includes refrigeration time.
Provided by Audrey M
Categories Dessert
Time 1h32m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209.1, Fat 4.3, SaturatedFat 1.8, Cholesterol 4.5, Sodium 647.7, Carbohydrate 31.8, Fiber 0.8, Sugar 8.4, Protein 11
BUTTERSCOTCH BIRD NESTS
Part candy, part cookie, these candy nests are easy to make and the crunchy, salty pretzels are delicious with the sweet butterscotch coating. Kids can help by breaking the pretzels, scooping the nests and arranging the eggs in them.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 30 nests
Number Of Ingredients 6
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.
SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES
Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 50
Number Of Ingredients 13
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.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g
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