Butterscotch & Peanut Butter Chinese Noodle "Spider" Cookies. Fill Your Cart With Color Today! In a heavy saucepan, combine the sugar, water and corn syrup. I had grand plans today to share a recipe starring nutrient-packed leafy greens.
Return to heat; stir in milk and salt until blended. Pour into a dish and refrigerate, allowing to cool. Whipped Cream: Using a hand mixer, whip together the heavy cream and powdered sugar until light and fluffy. You can have Butterscotch & Peanut Butter Chinese Noodle "Spider" Cookies using 3 ingredients and 6 steps. Here is how you cook it.
Ingredients of Butterscotch & Peanut Butter Chinese Noodle "Spider" Cookies
- It’s 2 packages of Butterscotch chips.
- You need 4 cup of peanut butter (or to taste).
- You need 1 packages of Chinese won ton noodles.
Cook over medium heat until the sugar dissolves and the mixture comes to a full boil. She nodded. "Mom is going out with friends, and if I get home before her, I'll have time to get all—get rid of all this—stuff. And go back to being D-Davey." She shook her head and pulled me against her. Then, bring the mixture to a boil, stirring it constantly so it doesn't burn or stick to the bottom.
Butterscotch & Peanut Butter Chinese Noodle "Spider" Cookies instructions
- Pour chips and peanut butter into a double boiler (or a metal bowel over a pot of boiling water) and melt over medium heat..
- Add the won ton noodles..
- Gently toss the noodles until coated with the butterscotch mixture while trying not to break the noodles too much..
- You're going to need tongs for this next part since spoons don't work very well..
- Using the tongs make small piles of the noodle mix on waxed paper and decorate if desired. Let cool while the butterscotch mixture sets..
- Once they're set you're done!! No baking required!.
Keep stirring and adding water until the mixture turns into a brown syrup. Top with salted caramel, fresh whipped cream, and toffee bits for a truly unforgettable dessert.