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Easter Butterscotch Bird’s Nest Cookies

Yield: 24 cookies For Butterscotch sauce: Ingredients: 2 cups granulated sugar 2/3 cup cream 2/3 cup water 1/8 tsp cream of tartar 6 tbsp butter,

Ingredients

 
For Bird’s Nest:
  • 1 recipe of above butterscotch sauce recipe
  • 1 bag (400 g) DDPK Pretzels Sticks
  • ½ cup Peanut Butter
  • 1 bag (170 g) DDPK Yogurt Peanuts

 

Butterscotch sauce:
  • 2 cups granulated sugar
  • 2/3 cup cream
  • 2/3 cup water
  • 1/8 tsp cream of tartar
  • 6 tbsp butter, cut into small pieces
  • 1/2 tsp vanilla extract

Cooking Instructions

 

Bird's Nest

1. Line two large baking sheets with parchment paper.

2. Add pretzels sticks with prepared butterscotch sauce and mix till combined.

3. Use a 1/4 measuring cup to portion out the cookies onto the baking sheet.

4. If the mixture starts to solidify in the mixing bowl, you can reheat for 15 to 30 seconds to melt.

5. Spread peanut butter on top of the cookies and place three yogurt peanuts in the center of each cookie.

6. Allow to set for at least 5 minutes before serving or transferring.

 

Butterscotch sauce:

1. Combine the sugar, cream and water in a large saucepan over medium heat.

2. Stir until the sugar dissolves.

3. Add the cream of tartar and boil the mixture until it reaches 240 F degrees (soft-ball stage).

4. Add the butter and continue boiling until the mixture reaches 280 F degrees (soft-crack stage).

5. Remove the pan from the heat and stir in the vanilla extract.

6. Place onto Bird’s Nest and server

Other RECIPES

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Yield: Serves 6 Ingredients: Your favourite fresh fruit, peeled, pitted, cubed and puree 3 cups low fat Greek style yogurt 1 cup Dan-D Pak Fruity
Yield: Makes 6 servings (serving size: 1 parfait) Ingredients 4  cups  plain fat-free Greek-style yogurt (or strained yogurt) 1  tsp  vanilla extract 2  tbsp DDP honey