Recipe

Peanut Butterscotch Chews Recipe

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Ingredients

Directions

Step #1 NOTE: Do not use freshly ground or "old-fashioned style" peanut butter.
Step #2 Butterfinger bars should be cut into 1/2-inch pieces.
Step #3 Preheat oven to 350F.
Step #4 Lightly grease 2 cookie sheets.
Step #5 STEEL KNIFE:(Food Processor recipe) mix sugars, butter, egg whites & vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 min.
Step #6 Add peanut butter & process until mixd, about 20 seconds.
Step #7 Add flour, baking soda & salt & mix until just mixd using 2 to 3 on/off turns; do not overprocess.
Step #8 Transfer to large bowl.
Step #9 stir in the sliced Butterfingers.
Step #10 Mound dough by 1 1/2 tbspfuls onto prepared sheets, spacing 2 inches apart.
Step #11 Flatten slightly using fingers.
Step #12 bake this until dry in appearance & centers are still slightly soft to touch, about 15 mins.
Step #13 Cool on cookie sheets 3 mins.
Step #14 Transfer to rack & cool completely.
Step #15 store this in airtight container.
Step #16 (Can be prepared ahead.
Step #17 Store 4 days at about room temp or freeze 3 weeks.
Step #18 --.
Enjoy the PEANUT BUTTERSCOTCH CHEWS recipe

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