Best 11 Honey Butterscotch Fondue With Salted Pecan Cookies Recipes

BUTTERSCOTCH FONDUE

Steps:

• In a 3 1/2- or 4-quart slow cooker stir together the sweetened condensed milk, brown sugar, butter, corn syrup, and vanilla.
• Cover and cook on low-heat setting for 3 hours (do not cook on high-heat setting). Whisk in rum until smooth. Keep warm on low-heat setting for up to 2 hours, stirring occasionally.
• Serve with apple slices, strawberries, sponge cake, cookies, and /or brownies.

SALTED BUTTERSCOTCH & PECAN NO-BAKES

Steps:

• Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Cream butter, gradually adding sugar.
• Beat until light and fluffy.
• Add eggs and vanilla and beat well.
• Separately, combine flour, baking powder, soda and salt.
• Add to creamed mixture, mixing well.
• Batter will be stiff.
• Stir in nuts and morsels.
• Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
• Bake at 350° for 15-18 minutes.
• Remove from cookie sheet and cool completely on wire racks. Store an airtight container.

SALTED BUTTERSCOTCH BLONDIES

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides; butter the foil. Combine 2 tablespoons butter, 1/4 cup brown sugar and the heavy cream in a small saucepan. Bring to a simmer over medium heat, stirring occasionally; continue to cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Remove from the heat and stir in the scotch and 1 teaspoon vanilla; set aside to cool.
• Melt the remaining 2 sticks butter in a large saucepan; let cool slightly. Stir in the remaining 1 1/2 cups brown sugar, the eggs and the remaining 2 teaspoons vanilla, then stir in the flour, baking soda and fine salt.
• Spread the batter in the prepared pan and pour the butterscotch sauce on top. Gently swirl the sauce into the batter using a knife. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Sprinkle with flaky sea salt and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang. Cut into pieces.

BROWN BUTTER HONEY COOKIES

Steps:

• Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
• Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
• Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
• Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
• Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.

BUTTERSCOTCH PECAN COOKIES

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

BUTTERSCOTCH DESSERT FONDUE

Steps:

• In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

BUTTERSCOTCH FONDUE

Steps:

• In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Keep warm. Serve with cake and fruit.

SALTY BUTTERSCOTCH-TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together flour, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
• Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.

CHOCOLATE PECAN FONDUE

Steps:

• In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla. , Transfer to a fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with fruit and cookies.