Best 6 Hopscotch Crunchies Recipes

CRUNCHIES

Steps:

• Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.

HOPSCOTCH TREATS

Steps:

• In a saucepan over low heat, cook and stir butterscotch chips and peanut butter until chips are melted. In a large bowl, combine marshmallows and chow mein noodles. Add the butterscotch mixture and stir to coat. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 10 minutes.

HOPSCOTCH CRUNCHIES

Steps:

• Melt 1 cup butterscotch chips and ½ cup peanut butter over hot water (not boiling). Put a little more in if you want. Remove from the heat
• Mix in the miniature marshmallows.
• Stir in chow mien noodles and nuts.
• Drop with tsp onto wax paper.
• Press together with fingers.

POTATO CHIP CRUNCHIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and 1 cup potato chips. , Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. If desired, top cookies with additional chips., Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

HOPSCOTCH TREATS

Steps:

• Add butterscotch chips and peanut butter to a saucepan; over low heat, cook and stir until melted.
• In a big mixing bowl, add the marshmallows and chow mein noodles; stir to combine.
• Add the butterscotch mixture; stir to coat.
• Drop mixture by tablespoonfuls onto a cookie sheet lines with wax paper.
• Refrigerate for about 10 minutes or until set.

PEANUT BUTTER CRUNCHIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.