Best 9 Butterscotch Pecan Logs Recipes

HOLIDAY PECAN LOGS

Steps:

• Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTERSCOTCH YULE LOG SLICES

Steps:

• 1. In the top of a double boiler,melt the butterscotch chips over hot water until smooth. Stir in sweetened condensed milk and vanilla. Stir in chopped pecans,mixing well and chill until firm enough to handle. Form into a 10-inch-long roll on wax paper. Roll tightly in the wax paper to shape evenly.
• 2. Unwrap and mark the surface lengthwise with the tines of a fork, and brush with the egg white. Press the pecan halves into the roll to completely cover the surface. Rewrap in wax paper. Chill 2 hours or overnight. Cut into 1/2-inch slices with a sharp knife.

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.

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.

PECAN LOG ROLL

Steps:

• Melt morsels in double boiler over simmering water.
• Remove from heat.
• Stir in sweetened condensed milk, vanilla and pecans.
• Chill until firm enough to handle.
• Roll tightly on waxed paper to form a 12-inch roll.
• Brush with egg whites; roll in additional chopped pecans.
• Wrap tightly in plastic wrap or waxed paper and chill until firm.
• Slice to serve.
• NOTE: This recipe does contain RAW EGG.

BUTTERSCOTCH YULE LOG

Steps:

• 1. Melt butterscotch chips in the microwave in 10-20 seconds at a time.
• 2. Stir in milk and vanilla. Stir in pecans.
• 3. Chill until firm enough to handle. Put butterscotch mixture onto a piece of wax paper (large enough to roll up). Form into a 12" roll on the wax paper.
• 4. Unroll wax paper. Sprinkle additional pecans on wax paper and roll yule log to embed pecans. Reroll wax paper and refrigerate until well chilled. Cut into 1/4" slices

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 400* In medium bowl, beat eggs slightly.
• Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
• Stir in nuts.
• Pour into unbaked pie shell.
• Bake 15 minutes.
• Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
• Let cool completely on wire rack.
• Just before serving, decorate around edge with rosettes of whipped cream.

BUTTER PECAN BISCOTTI

Steps:

• Heat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
• Beat butter and sugars at high speed until blended. Add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.
• Stir together flour, baking powder and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients until smooth, stiff and a little sticky. Using a wooden spoon, mix in 1 cup butterscotch chips and 1 cup pecans. (Note: if you have a very sharp knife that will cleanly cut through the nuts without breaking the cookie, then you can leave the nuts as large as you like. Otherwise, consider chopping the pecans into smaller pieces.).
• Divide dough into fourths. Take each quarter and shape into logs about 8 inches long. Smooth the dough so that the logs have a uniform thickness from top to bottom, square off the tips of the logs as well. Place onto the parchment paper two inches apart flatten the tops slightly. (Note: this yield a nice 2-3 inch cookie suited for holiday trays and smaller bites. If you prefer a larger dunking biscotti, create just 2 or 3 logs and adjust cooking time accordingly.)
• Bake 20 to 25 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove biscotti from the oven and let cool on cookie sheet(s) 15 minutes. Transfer to cutting board.
• Using serrated knife or a very sharp chefs knife, cut logs diagonally into 1/2-inch wide slices. A slight sawing motion may help with the cutting here. Place slices close together, cut side down on ungreased cookie sheet. Return to oven and bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
• Melt remaining butterscotch chips with shortening in a double boiler or in a microwave. Drizzle over each cookie.