↞ recipe box start page
Category: cupcakes, cakes and muffins
Prep Time: Cook Time: Total Time:
Serves/Makes: 48
Difficulty Level: 2
Prep Time: 20 minutes
Preheat Oven to 375 degrees
Ingredients:
1 stick butter (room temperature)
1 c brown sugar
1/2 c creamy peanut butter
1 c half and half
2 c crushed graham crackers (14 graham crackers)
1 c finely chopped cashews or peanuts
1 c English Toffee Bits (recommend Heath Bar)
2 1/2 c Butterscotch chips
Directions:
Put graham crackers in zip top plastic bag and crush with rolling pin or meat mallet. Do not put them in food processor as this will turn them into powder. Finely chop 1 3/4 c of the butterscotch chips.
Using paddle attachment on stand mixer cream butter, sugar and peanut butter. Add half and half. Mix well.
Add crushed graham crackers, nuts, toffee bits and the chopped butterscotch chips. Combine well making sure nuts, toffee bits and butterscotch chips are evenly distributed.
Spray two mini muffin pans with vegetable spray. Using a small scoop (1ounce size) fill muffin tins almost full. Bake 12 minutes turning pans after 6 minutes.
While baking; in a heat proof container melt remaining 3/4 c butterscotch chips in microwave. Do this in 20 second intervals stirring after each. Should take 3 times. Do not put any liquid in with chips.
When cupcakes are done let cool in pan about 4 minutes then turn out on a cooling rack. When room temperature take small spatula or dinner knife and "frost" with the melted butterscotch chips. Let harden overnight.
Store in airtight container or zip top bag.
These gems are great for the kids lunch and after school treats. Having the kids do the frosting is also a great way to get the kids in the kitchen with you.
Look for my chocolate macadamia version comming soon.
view more member recipes
Bite Size Butterscotch Cupcakes
Category: cupcakes, cakes and muffins
Prep Time: Cook Time: Total Time:
Serves/Makes: 48
Difficulty Level: 2
Prep Time: 20 minutes
Preheat Oven to 375 degrees
Ingredients:
1 stick butter (room temperature)
1 c brown sugar
1/2 c creamy peanut butter
1 c half and half
2 c crushed graham crackers (14 graham crackers)
1 c finely chopped cashews or peanuts
1 c English Toffee Bits (recommend Heath Bar)
2 1/2 c Butterscotch chips
Directions:
Put graham crackers in zip top plastic bag and crush with rolling pin or meat mallet. Do not put them in food processor as this will turn them into powder. Finely chop 1 3/4 c of the butterscotch chips.
Using paddle attachment on stand mixer cream butter, sugar and peanut butter. Add half and half. Mix well.
Add crushed graham crackers, nuts, toffee bits and the chopped butterscotch chips. Combine well making sure nuts, toffee bits and butterscotch chips are evenly distributed.
Spray two mini muffin pans with vegetable spray. Using a small scoop (1ounce size) fill muffin tins almost full. Bake 12 minutes turning pans after 6 minutes.
While baking; in a heat proof container melt remaining 3/4 c butterscotch chips in microwave. Do this in 20 second intervals stirring after each. Should take 3 times. Do not put any liquid in with chips.
When cupcakes are done let cool in pan about 4 minutes then turn out on a cooling rack. When room temperature take small spatula or dinner knife and "frost" with the melted butterscotch chips. Let harden overnight.
Store in airtight container or zip top bag.
These gems are great for the kids lunch and after school treats. Having the kids do the frosting is also a great way to get the kids in the kitchen with you.
Look for my chocolate macadamia version comming soon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Bite Size Shrimp Quiches
by sgre52160
24 cooked fresh shrimp with tails 1 sheet frozen puff pastry (1/2 pkg.), thawed 3 eggs 3/4 cup whipping cream 1/4 tsp salt 1/8 tsp freshly-ground black pepper 1 pinch nutmeg 1/8 cup Parm
by sgre52160
24 cooked fresh shrimp with tails 1 sheet frozen puff pastry (1/2 pkg.), thawed 3 eggs 3/4 cup whipping cream 1/4 tsp salt 1/8 tsp freshly-ground black pepper 1 pinch nutmeg 1/8 cup Parm
Bacon And Mushroom Bite-size Quiche
by sgre52160
Pastry for double-crust pie (homemade or purchased) 8 slices bacon 1/4 pound fresh mushrooms, chopped 1 T. butter 1/3 cup green onion, chopped 1 2/3 cups Swiss cheese, shredded 1 2/3 cups
by sgre52160
Pastry for double-crust pie (homemade or purchased) 8 slices bacon 1/4 pound fresh mushrooms, chopped 1 T. butter 1/3 cup green onion, chopped 1 2/3 cups Swiss cheese, shredded 1 2/3 cups
Pumpkin Butterscotch Cupcakes
by ccompton
1 Box yellow cake mix 1 15oz. can 100% pumpkin (not pie filling) 1 11oz Bag of butterscotch morsels 1 Single serving 4 oz cinnamon applesauce 2 dashes of cinnamon Paper cupcake liners Prehea
by ccompton
1 Box yellow cake mix 1 15oz. can 100% pumpkin (not pie filling) 1 11oz Bag of butterscotch morsels 1 Single serving 4 oz cinnamon applesauce 2 dashes of cinnamon Paper cupcake liners Prehea
Meal-in-a-bite Nachos
by sgre52160
1 bag Scoops Tortilla Chips 1 pound lean ground beef 1 can (16-ounces) Refried beans, warmed 2 cups Mexican Blend Shredded Cheese 1 small container (about 8 ounces) Queso Blanco dip (white chees
by sgre52160
1 bag Scoops Tortilla Chips 1 pound lean ground beef 1 can (16-ounces) Refried beans, warmed 2 cups Mexican Blend Shredded Cheese 1 small container (about 8 ounces) Queso Blanco dip (white chees
view more member recipes
related CDKitchen recipes
Purple Party Cupcakes
Drunken Gingerbread Men Cupcakes
Fabulous Vegetable Soup
Guinness-Flavored Irish Chocolate Cupcakes
Cake Mix Butterscotch Bars
Butterscotch Pecan Pie
Easy Butterscotch Cake
Chocolate Cappuccino Cupcakes
Butterscotch Coconut Candy
Back to School Cupcakes
Recipe Quick Jump