Tuesday, May 07, 2013

Cooking with Joe - no bake butterscotch/pretzel thingies

Back from a quick trip to San Francisco – youngest son got married (finally!). Made an appointment for the countertop fabricators to come out, can’t do it for a few weeks but hopefully we should have the kitchen done soon, still on the details. We put some crown molding up in the front room, and B wants to continue that around into the kitchen, so it’s off to Lowe’s with the hope that our style is still sold and buy a bunch more. It’s the exact fitting that takes so long – with all the long runs cutting something a few millimeters short results in an unusable piece, so it takes time to get it all cut properly and installed.

I told Blond Duck that I would put up something to match her no bake peanut butter oatmeal cookies, these are a little sweeter but still pretty good.

Before we went I made some treats, recipe found at Mamamia who puts up a lot of easy things to make. The description sounded OK – pretzels, peanuts and butterscotch.

1 1/2 cups powdered sugar
1 cup creamy peanut butter
6 tablespoons butter, melted
2 cups crushed pretzels (about 6-1/2 ounces)
1 (11 ounce package--about 2 cups) butterscotch-flavored pieces
1/4 cup whipping cream
1/2 cup coarsely crushed pretzels
1/2 cup chopped peanuts

1. Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.

2. In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted. – I used a microwave safe bowl, on for 30 seconds and stirred, when it was all soft enough to mix up smooth I stopped heating and spread it.

3. Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently. I just used peanuts, figured there were enough pretzels in the bottom.

4. Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.
They came out pretty good, fast, and easy enough to show my granddaughter how to make, so I think this will be on my list for the next time we get together with her. Now on to the Duck’s peanut butter things.


Anonymous said...

•✰ •✰ •✰ •✰ •✰ •✰
Bonjour Joe ! :)

Merci pour la recette !!! hum !!! ça me semble très bon !!!!
ça me donne très envie :o)
Je note la recette de suite !

et bonne continuation Joe !!!! :)
•✰ •✰ •✰ •✰ •✰ •✰

Colleen Barnett said...

wow, this does look tasty. And easy. I like easy.

Colleen Barnett said...

wow, this does look tasty. And easy. I like easy.

Blond Duck said...

The other love of my life is butterscotch, so I'm making these for Mother's Day. Did you use natural or real PB?

JoeinVegas said...

Jif extra crunchy (it's what we always have around)

TangledLou said...

I'd like to think that this was inspired, in part, by all my yammering about pretzels and poetry last month. Heh heh.

Those look super tasty.

PerthDailyPhoto said...

Yum, I'm liking the sound of this a lot Joe, Wouldn't dare make it, I'd eat it all :)

SOL's view said...

They look good. What sort of butterscotch pieces did you use? :)

JoeinVegas said...

whatever was in the baking section at the suprmarket.