Place the 2 cups of butterscotch chips on the top.

Stir everything up with a heat-resistant rubber spatula.

Set aside your spatula and microwave the contents of the bowl on HIGH for 2 minutes.

Let the bowl and its contents sit inside the microwave for 1 minute to cool.

Stir the contents of the bowl with your heat-resistant spatula to see if the chips are melted. If you can stir the mixture smooth, you’re ready to complete your candy. If you can’t stir the mixture smooth, microwave it on HIGH in 20-second increments followed by a 1-minute standing time until you can stir it smooth.

Quickly add your broken pieces of pretzels to the mixture in your bowl and stir them in.

Spread your Butterscotch Crunch Candy out in your prepared pan. Smooth it out on top with your heat-resistant spatula.

Hannah’s 3rd Note: This is going to look lumpy. That’s because of the pretzels.

Place the pan in the refrigerator, uncovered, for at least 2 hours.

Take the pan from the refrigerator, lift out the foil with the candy inside, and peel off the foil.

Cut your Butterscotch Crunch Candy into fudge-sized pieces.

Store the pieces in a covered container in the refrigerator.

Take the container out approximately 20 minutes before you want to serve your Butterscotch Crunch Candy.

Yield: 2 to 3 dozen pieces of delicious candy that both adults and children will love. The number of pieces depends, of course, on how large you cut them.

CASHEW CANDY ROLLS

Hannah’s 1st Note: You do NOT need a candy thermometer to make this candy.

14-ounce can of sweetened condensed milk (NOT evaporated milk)

3 cups white baking chips (18 ounces—see Hannah’s 2nd Note)

1 teaspoon salted butter

1 teaspoon vanilla extract

¼ teaspoon salt

1 and 1/2 cups roughly chopped salted cashews (measure AFTER chopping)

Hannah’s 2nd Note: If you use Ghirardelli chips, that’s one 11-ounce bag and a little more than half of another. If you use Nestle Chips, that’s one 12-ounce bag and half of another.

If you haven’t already done so, chop the salted cashews into pieces about the size of coarse gravel. Then measure out one and a half cups. (Cashews are easy to chop if you have a food processor and use the steel blade in an on-and-off motion, but a knife and a chopping board will work just fine.)

Measure out the 3 cups of white chips. (See Hannah’s 2nd Note.)

Open the can of sweetened condensed milk and pour it into the bottom of a saucepan or a microwave-safe bowl that is large enough to also contain the white chips. Use a saucepan if you intend to melt this mixture on the stovetop. Use a microwave-safe bowl if you intend to melt the mixture in the microwave.

If you decided to use the stovetop, melt the mixture on LOW, stirring constantly, until the chips no longer maintain their shape.