With my massive sweet tooth, it won’t come as a surprise to hear I have a slight obsession with butterscotch desserts.
Butterscotch is a lot like caramel; only it’s made using dark brown sugar and lots of butter.
This gives it a much deeper flavor and a more decadent, smooth finish.
I find that butterscotch isn’t as sweet as caramel, and it has a creamier overall taste. But to be honest, I’ll happily take either.
When it comes to desserts, there’s nothing you can’t enhance with butterscotch.
Mix it with apples, add it to blondies, or drizzle it over cheesecake to make these already yummy treats even more delicious.
If butterscotch alone is rich and creamy, then this pudding is on another level!
Making pudding might seem intimidating at first, but I promise that you’ll get the hang of it.
The worst part is tempering the eggs (adding hot milk to whisked eggs to bring them up to the same temperature) without scrambling them!
The chef’s trick is to have everything ready to go before you start so that you can whisk in the hot milk mixture with ease.
If the pot is on the heavy side, use a ladle to scoop the hot liquid out, and just remember to keep whisking.
If you’re nervous about streaming in the milk and whisking at the same time, put the eggs into a stand mixer and whisk it on low-medium.
That way, you’ll have two hands.
This layered dessert is kind of like sweet lasagne.
You’ll start with a simple graham cracker crust and then top it with sweetened cream cheese, butterscotch pudding, and lightly whipped cream.
Once you have everything layered up, you’ll need to let it sit for at least four hours before trying to slice a piece.
This is extra tasty with some dark chocolate shavings sprinkled over the top.
Or, if you’re looking for a salty element, try using a crushed pretzel base instead.
Blondies already have a very caramel-like flavor due to them being made with brown sugar.
They’re like thick chocolate chip cookies, just without the chocolate.
That said, I almost always add chocolate chips to mine. But using butterscotch morsels will make these extra special.
Butterscotch chips are pretty much interchangeable with caramel chips, but toffee bits are a bit different.
They won’t melt and will leave your blondies with little bits of crunch, which I really enjoy!
No-bake pies are perfect for summer days when you don’t want the oven on or during the holidays when oven space is a hot commodity!
If you’re feeding a crowd, this pie will be a lifesaver.
You’ll save so much time using store-bought graham cracker crust, butterscotch instant pudding, and plenty of Cool Whip.
You’ll use one of the pudding packs as if, but the other gets mixed with Cool Whip for a lighter finish.
Of course, this will be creamy, dreamy, and insanely delicious just like that.
But an extra drizzle of butterscotch ice cream topping would really push it over the edge.
I have three words for you: Bourbon. Butterscotch. Sauce. Yes, really!
If you’re like me and always reaching for a sweet drizzle over your apple crisp, you’re going to love this.
I know that apple pies and apple crisp are usually made with tart apples, and I know that they’re not supposed to be overly sweet.
But tell that to my sweet tooth!
In this recipe, the tart apples get mixed with warm butterscotch before being baked under a layer of buttery oats and brown sugar.
If you ask me, the magic behind the perfect cookie is in the ingredients and the baking time.
It needs real butter and lots of brown sugar to get the most tender and chewy texture around.
It needs to be cooked just until it starts to turn golden.
Ideally, you’ll want your cookies under-baked ever so slightly, so they will finish on the tray without turning crispy, unless that’s how you like them!
Though I love the butterscotch chips in this cookie dough, I do like to throw in a few mini-chocolate chips, too, for a bit of intensity.
This clever little recipe uses butterscotch chips right in the graham cracker crust, doubling as a crumble topping for the cheesecake.
You’ll melt the butterscotch chips with butter, which can take a little time. Have faith and keep whisking! It will come together, I swear.
Gently stir in the crushed crackers and hold back about a cup’s worth for the topping.
Of course, you could omit the crumb top and just scatter over some extra butterscotch chips.
They’ll melt a little but will hold their shape just enough to leave you with the perfect creamy layer over the dense and sweet cheesecake.
Ain’t she a beaut?! Just look at that cake and tell me you’re not already on your way to the pantry!
To make this cake sing, you’ll use brown sugar only, which on its own will leave you with a more caramel-colored and cake.
When you add butterscotch pudding to the mix, the flavor gets elevated, and the cake comes out incredibly moist.
As if that’s not enough, there are also butterscotch chips melted right into the frosting, not to mention those stuck to the sides!
Not only are these cookies bursting with butterscotch taste, but they’re also sandwiched together with a creamy butterscotch ganache that will knock your socks off.
Since these are sandwich cookies, they need a little more stability to hold the filling.
This means I usually cook them a touch longer than usual. Instead of pulling them when they’re underdone, I wait until they look brown around the edges.
The corn syrup in the filling will ensure it sets properly, so these cookies don’t melt and slide all over the place.
This cheesecake is so good, it gives me chills.
I love the use of brown sugar and Nilla Wafers for the crust, which don’t distract from the butterscotch flavor. Actually, the brown sugar will add to it.
I also love that this cheesecake is unapologetically butterscotch flavored, right down to the filling.
Most would just add a sauce over a plain cheesecake, but this one has melted chips and instant pudding in there, so you know it will be fantastic.
Top it all off with a quick butterscotch ganache and forget the knife and plates. You’ll want to dive right in with a fork!
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