Inside Out Scotcheroos (oh so tasty!)

This is a very special presentation and a 'twist' on a classic recipe!

Thanks much to my dear blogging friend Kitty for sharing

this easy no-bake recipe on her lovely blog, Kitty's Kozy Kitchen.    

She called these CRUNCHY FUDGE SANDWICHES...which is

certainly appropriate, but when I decided it was pretty much 

the same ingredients as the original Scotcheroos recipe from the '70's (this has added powdered sugar), but

was layered differently, I decided to rename them. 

I first made them for a group of gals I had in my home and they certainly loved them.  A week later, I made a batch for my farmer's market baked goods stand and they were gone out the door before my sale ever started! Once folks knew they were available, they requested them NOW, knowing they would sell quickly! 

I do hope you'll try them soon.  They need to chill a bit,

but I can promise it will be worth the wait.  

For an even prettier presentation, place each piece in a paper muffin liner....

I made in the microwave and it worked fine, as long as you heat on a lower power level. 

Enjoy every crunchy flavorful bite!

(hover over photo to pin) 

INSIDE OUT SCOTCHEROOS 

1 c. butterscotch chips

1/2 c. peanut butter

4 c. Rice Krispies cereal

1 c. semi-sweet chocolate chips

1/2 c. powdered sugar

2 Tb. butter

1 Tb. water 

Butter an 8" square pan; set aside. 

Melt the butterscotch chips with the peanut butter in a heavy saucepan over low heat, stirring until blended. (Or melt in the microwave on low power in a microwave safe bowl.)

Stir in the Rice Krispies, stirring until well coated.  Press half of the mixture into prepared pan. (You can wet your hands or spray the back of a big serving spatula and press the top to even it out.) Chill at least 10 minutes. Set remainder aside.

Stir over very hot water: chocolate chips, powdered sugar, butter and water until chocolate melts. (This can also be done in the microwave in a microwave safe bowl, being careful to use a lower power). Spread over chilled mixture. Top with reserved mixture, pressing the mixture down to bring it together. Chill. Cut into squares.

Yield: 25 - 1-1/2" squares 

You may also enjoy this microwave cereal treat...

No Bake Avalanche Cookie Treats

​

Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More!  It's SO quick & easy!!  

Did I mention addicting??? 

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is!  And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better, 

in my humble opinion! 

 I LOVE Caramel everything! 

I love using SUGAR FREE Butterscotch Pudding!  No one would guess it's sf.

But it's great with 'regular' instant pudding too. 

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!) 

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right?  It adds some nice texture too.

The apples add such a lovely crunch.  

You don't really taste the pineapple, as the caramel (butterscotch) 

takes over! 

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.  

(hover over photo to pin) 

SNICKERS CARAMEL APPLE SALAD 

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding 

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional) 

chopped peanuts, optional 

In large bowl, pour crushed pineapple.  Stir in dry instant pudding mix,

mixing until smooth.  Add as much Cool Whip as you'd like. 

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving) 

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled. 

You may also like 

Healthier Watergate Salad

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The Bryan Times - October 7, 2019 - Apple Dishes

I thought it fitting to get your juices (er, cider?:) flowing about the most popular fruit in America - Apples. This versatile fruit is thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

                                   

Caramel Apple Salad (Sugar Free Option)

Select apples that are firm and bruise free. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. When one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to other things besides the fruit itself.

It's difficult to choose a few apple recipes to share. I have nearly 100 recipes using apples on my blog, so you may see more in upcoming columns.   

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream 1 stick butter, 3/4 c. brown sugar and 1/2 tsp. vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish; pour 1 c. apple cider (or juice) in bottom of dish. Bake uncovered at 375 for 45 minutes. Or you could 'bake' them in your crockpot - 4 - 5 hours on low or 2 - 3 hours on high. They're sure to make your house smell wonderful.

This fabulous salad is addicting and so simple. A terrific dish for those needing to watch their sugar intake. 

CARAMEL APPLE SALAD (Sugar free option) 

1 (20 ozs) can (no sugar added) crushed pineapple, slightly drained

1 sm. (4-serving size) box (sugar free) butterscotch

pudding mix

1 (8 ozs) tub frozen (fat free) whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, then stir in apples and nuts. (I prefer to add nuts on top as they tend to soften). Refrigerate until ready to serve. Best eaten within first day. 

                                 

Grandma's Waldorf Salad

This is a deliciously crunchy salad recipe I found in a Gooseberry Patch Cookbook. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

a few sprinkles each of salt & sugar 

Stir together all ingredients in a large bowl. Cover and chill until serving time.  

Even some who think they don't like butterscotch go wild over this moist cake. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil

(I use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. 

Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

One more fun fall idea - a healthy one even. Make  "Pumpkin Oranges" and "Ghostly Bananas" for a fun treat.  Peel mandarin oranges (or clementines), pith removed, then place a small stick of celery in it for the 'stem'.  Push chocolate chips, upside down, into the banana, for a face. The kids will enjoy helping you! 

"Winter is an etching, spring, a watercolor, summer, an oil painting and autumn, a mosaic of them all." ~Stanley Horowitz 

Oatmeal Raisin Butterscotch Cookies (MMMM!)

This is such a special treat! You're going to thank me for sharing this recipe!!

When we spent time in Florida 2 winters ago, my dear friend Becky told us she had recently had the 'BEST COOKIE I'VE EVER EATEN'....

It was made by a waitress, Dawn, who works at a local restaurant...
THE CHATTERBOX.

It's just a couple of blocks away from the RV park where we have stayed. 

So of course, I had to get the recipe from Dawn.  And being the sweetie that she is, made up bags of these cookies for the bunch of us that frequent the restaurant.  

Gotta love her! 

You really gotta try this luscious cookie.  And don't forget to add it to your holiday gift giving list too. 

The butterscotch is perfect with the crunch of the oatmeal and sweetness of the raisins.  I love that it's a nice thick cookie too. 

I'm guessing it could very well become a favorite with your family also! 

OATMEAL RAISIN BUTTERSCOTCH COOKIES 

1 c. butter, softened
1 c. packed brown sugar
(I use 3/4 c.)
3/4 c. white sugar 
(I use 1/2 c.)
2 eggs
1-1/2 tsp. vanilla extract 
2 c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. dry oatmeal (quick or old fashioned)
1 c. raisins
1 c. butterscotch chips

Preheat oven to 350*. In large bowl, combine butter and sugars until creamy.  Add eggs and vanilla; mix well.  In medium bowl, combine flour, baking soda, cinnamon and salt; add to creamed mixture; mix until well blended.  Add oats; stir well by hand.  Add raisins and butterscotch chips, mixing until blended.  Drop by rounded Tablespoonsful onto ungreased cookie sheet.  Bake for about 10 - 11 minutes or until lightly browned.  Remove to cooling rack.  
Yield: 3-1/2 to 4 dozen 


Linked to 
Meal Plan Monday


You may also like...

Wendi's Awesome Chocolate Chip Cookies

Peanut Butter Cup Pudding Cookies

​

Leader Enterprise - November, 2017 - More Fall Recipes (ended up published Dec 6)

Apple Crisp Pizza

A few more fall dishes to keep you warm and full as winter approaches. 

APPLE CRISP PIZZA

Pastry for single crust pie (9-inch)

2/3 c. sugar

3 Tb. all purpose flour

1 tsp. ground cinnamon

4 medium gala apples, peeled and diced into 1/4" pieces

TOPPING:

1/2 c. all purpose flour

1/3 c. packed brown sugar

1/3 c. rolled oats

1 tsp. ground cinnamon

dash of nutmeg, optional

1/4 c. butter, softened

1/2 c. caramel topping

Preheat oven to 350. Roll pastry to fit a 12" pizza pan; fold under or flute the edges.  Combine sugar, flour and cinnamon in medium bowl.  Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. Combine the first 5 topping ingredients in a bowl and sprinkle evenly over the apples. Bake 35 - 40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Yield: 10 - 12 pieces

This easy recipe is so tasty and they freeze nicely too. 

LOWFAT PUMPKIN CINNAMON CHIP MUFFINS

1 (16 ozs) spice (or chocolate) cake mix

1 (15 ozs) can pumpkin

1/2 c. water (rinse the can)

1 (10 ozs) bag cinnamon chips

Preheat oven to 350. Spray 20-22 'regular-sized' muffin tins with nonstick cooking spray. Combine cake mix, pumpkin and water; stir until batter is smooth. Add in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20-22 minutes or until they test done. Allow to stand in pan a couple of minutes before removing to cool. Yield: 20-22 muffins

EASY CARAMEL APPLE TOFFEE DIP 

1 pkg. (8 ozs.) cream cheese, softened

1/2 c. powdered sugar

1 tub (8 ozs.) frozen whipped topping, thawed 

1/4 c. caramel sauce (or more)

1/4 c. Heath toffee bits (or more) 

apple slices & gingersnap cookies for serving

In medium mixing bowl, beat cream cheese until smooth.  Add powdered sugar; beat until well blended. Mix in whipped topping on low. Stir in half the Heath bits (1/8 cup). Pour dip into a serving bowl; drizzle caramel over the top, then sprinkle with remaining heath bits. Cover; chill until ready to serve.  Bring out the apple slices and gingersnaps. Dive in!! 

                  Pumpkin Pie Baked Oatmeal

PUMPKIN PIE BAKED OATMEAL

1 c. pumpkin puree (from can or fresh frozen, thawed)

1 c. apple cider

2 eggs

(I used 2 egg whites and my favorite egg substitute -

1 TB. flax seed meal mixed with 3 TB. water)

1/2 c. milk

(I used 1%)

1/4 c. honey

2 TB. (sugar free) maple syrup

2 TB. butter, melted

(I used Smart Balance)

2 tsp. pumpkin pie spice

1 tsp. vanilla

1 3/4 c. rolled oats

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. baking soda

1/2 c. pecan halves

Preheat oven to 350. Spray deep dish pie plate or an 8 x 8 in. pan with oil, set aside. In a large bowl, whisk together pumpkin, apple cider, eggs, milk, honey, maple syrup, butter, pumpkin pie spice, and vanilla until smooth. Stir in oats, baking powder, salt and baking soda. Pour into dish and sprinkle with pecans. Bake for 40 - 45 minutes or until set. Serve with hot maple syrup or honey if desired.

This is a favorite fall dessert.  Even those who think they don't like butterscotch have fallen in love with this special treat. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil (may use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

Someone else is happy with less than what you have. - Unknown