Peanut Butter Scotchies Recipe 55

Steps:

• Preheat oven to 350°F
• Spray cookie sheets with non-stick cooking spray.
• Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
• Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
• Drop dough by teaspoon, two inches apart onto sheets.
• Bake 10-13 minutes or until just set and golden at edges.
• Transfer cookies to rack and let cool.

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Steps:

• Melt chips in microwave until smooth and creamy. Add peanut butter and stir. Stir in cereal until completely coated. Press into 9×13 pan. Place in fridge for fifteen minutes or until completely cool, cut into bars.

Steps:

• In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking powder, salt and baking soda.
• Then add butter, brown sugar, eggs and water.
• Stir in quick oats and peanut butter morsels.
• Chill dough for short amount of time.
• Bake about 12 minutes or so.
• *all cookies turn out better with chilled dough, & the fresher the baking powder & baking soda the fluffier the cookies will be*.

Steps:

• 1. Melt butterscotch chips in double boiler and add peanut butter and stir until peanut butter is melted.
• 2. Pour over cereal that has been put in a large mixing bowl.
• 3. Put waxed paper on cookie sheet(s) and place cereal mixture by the spoonful (any size spoon depending on how large you want your cookies) onto the cookie sheet. Place in refrigerator or other cool place (I put mine outside in the winter as I live in Michigan) and chill until set. Keep uneaten cookies in a cold or cool place (especially in hot weather) as they will break up.

Steps:

• Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.
• In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated.
• Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.