Best 9 Butterscotch Coffee Recipes

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

BUTTERSCOTCH COFFEE CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13" x 9" baking pan.
• In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
• In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
• Combine flour, sugar, baking soda and baking powder.
• Cut in cold butter, until mixture resembles fine crumbs.
• In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
• In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
• Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
• Bake for 40-45 minutes.
• To make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.

BACON BUTTERSCOTCH COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray 9-inch cake pan with cooking spray.
• Cook bacon in skillet until browned and fat is rendered, about 5 minutes. Remove bacon with slotted spoon, and place on paper towel to drain.
• In large bowl, mix 2 cups Bisquick mix, the granulated sugar and baking soda. Add buttermilk and egg, and mix until just combined. Fold in the butterscotch chips and cooked bacon.
• To make Streusel, in small bowl, mix 1/3 cup Bisquick mix and the brown sugar. Cut in cubed butter until roughly the size of small peas.
• Spread batter in cake pan. Sprinkle with streusel. Bake 22 to 25 minutes or until golden and toothpick inserted in center comes out clean. Cool completely, 45 to 60 minutes.
• To make Icing, mix powdered sugar and 2 tablespoons milk. Add additional milk if necessary. Drizzle over cooled coffee cake.

BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS

Steps:

• Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
• Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
• In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
• Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
• Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
• Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
• Bars can be stored in an airtight container for up to 1 week.

CARAMEL BUTTERSCOTCH COFFEE

Steps:

• Pour coffee into a coffee mug add liquor, drizzle caramel, top with optional whipped cream and enjoy!

CAKE MIX BUTTERSCOTCH COFFEE CAKE

Steps:

• Mix together oil, water and egg.
• Add cake mix and puddings.
• Mix well.
• Pour half of batter into greased 9x13" pan.
• Top with half of crumb topping, then rest of batter, finally with last half of the topping.
• Bake at 350 for 1 hour.

BUTTERSCOTCH, WALNUT AND COFFEE BREAD PUDDING

Steps:

• Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 10-inch pie plate (1 1/2 quarts).
• Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat 1 cup milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk.
• In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature.

BUTTERSCOTCH COFFEE CAKE

Steps:

• 1. Spray a 9x13 oblong pan with cooking spray.
• 2. Mix all cake ingredients in mixing bowl on high speed of mixer. Batter will get thick and batter lighten in color while mixing. Set aside.
• 3. Mix topping ingredients together. Set aside.
• 4. Spread half of batter into prepared pan. Sprinkle batter with half the topping mixture.
• 5. Spread remaining batter and sprinkle remaining topping on top of cake.
• 6. Bake on center rack in center of your oven at 350 degrees for at least 45 minutes. Test for doneness at 45 minutes, bake additional time as needed until cake tests done. (ovens and baking pans can make differences in baking time)
• 7. When cake tests done in center, remove and set aside to cool.
• 8. Delicous for a breakfast coffee cake or after dinner with a cup of coffee.
• 9. Enjoy!! :)

BUTTERSCOTCH COFFEE CAKE

Steps:

• 1. In a small bowl, combine sugar, dry pudding mix, and cinnamon. Dip frozen rolls in the melted butter then roll in the sugar mixture. Place in the bottom of a lightly greased bundt pan. Sprinkle with pecans. Layer more rolls dipped in the sugar mix and sprinkle with pecans. there will be about 12 rolls in all (1/2 of a 24count bag) Put remaining butter, sugar mixture, and pecans on top.. Cover bundt pan with plastic and place in a warm place to thaw and rise about five or six hours until double in size. Preheat oven to 350 degrees and bake 20-25 minutes.
• 2. The picture shown was made from a recipe that called for an entire 24 roll bag of frozen dinner rolls, and it was too much for my bundt pan, so I use 1/2 bag of rolls with better results.