cannabis butterscotch
cannabis butterscotch

Butterscotch Cannabis Edible Recipes Perfect For Fall

Cannabis Edible Butterscotch Treats for a Fall Day

Posted by:
Laurie Lyons on Wednesday Sep 27, 2017

Butterscotch Cannabis Edible Recipes Perfect For Fall 

How to Make Cannabis-Infused Butterscotch Recipes from CannabisNet on Vimeo.


It’s time to put away those brownie edibles for a while. Move over; fall is here and it’s the perfect season to sink your teeth into new flavors, infused with cannabis, of course! 


The brownie recipe has become a little too cliché; there’s so many other things you can make. But when people think about fall desserts they usually think of pumpkin everything. Butterscotch is one of the most underrated flavors, and it’s so easy to make infused butterscotch desserts as long as you’ve got your cannabutter on hand. 


If you love baked butterscotch goodies that will get you high, here are a few recipes that are so good you won’t know what hit you. Each of these recipes yields a high number of desserts so call your friends over when you’re done baking. (These are dangerously delicious, so don’t get in over your head and eat too much or else you might end up in a couch lock!) 


salty blondes

Butterscotch Brownies / Blondies


¼ cup cannabutter, melted
1 egg
1 cup dark brown sugar
1 teaspoon vanilla
1 teaspoon baking powder
¾ cup all-purpose flour
½ teaspoon salt
½ cup chopped nuts (optional)


Preheat oven to 350° while you grease an 8x8 baking dish.
Stir egg, sugar, and vanilla into the cannabutter; mix thoroughly until well incorporated.
Add in the rest of the ingredients; this will result in a thick texture. Using a spatula, spread the butterscotch mixture on the greased baking dish. 
Bake for 20 to 25 minutes in the oven.

Once done, cut up the bars while they’re still warm. This will yield a total of 16 super delicious cannabis butterscotch blondies.

butterscotch cookies
Double Butterscotch Cookies


½ cup cannabutter, softened
½ cup shortening
4 large eggs
4 cups dark brown sugar
6 cups all-purpose flour
1 tablespoon vanilla extract
3 teaspoons cream of tartar
3 teaspoons baking soda
1 teaspoon salt
1 package containing 10 ounces of English toffee bis, or 7 ½ ounces of almond brickle chips
1 cup finely chopped pecans


In a large bowl, mix the cannabutter with the shortening and brown sugar for 3 minutes or until the texture resembles that of wet sand.
Add in the eggs one at a time. Beat well each time you add one egg.
Add the vanilla; combine the flour, baking soda, cream of tartar, and the salt. 
Gradually toss in the cannabutter and brown sugar mixture; continue stirring well then add in the toffee bits and pecans. Mix again.
Shape the mixture to create three, 14-inch rolls. Expect the mixture to be a little crumbly. Wrap each roll in saran or plastic wrap. Refrigerate until firm; around four hours.
Unwrap the rolls then cut them into ½ inch slices. Place them around 2 inches apart on a greased baking sheet.
Bake for 10-11 minutes at 375°, or until they’ve reached a light brown color. 

Cool for a few minutes before you remove them from the pan, then transfer to a wire rack to cool. This will yield around 7 dozen cannabis double butterscotch brownies. 


chocolate chip cookies

Chocolate Chip Butterscotch Blondies 


4 ounces cannabutter, melted
1 ½ cup light brown sugar
1 teaspoon vanilla
2 large eggs
1 teaspoon baking powder
1 teaspoons alt
1 ½ cup all-purpose flour
1 cup butterscotch chips
1 cup semisweet chocolate chips


Preheat oven to 350° while you grease a 9x13 baking pan.
In a large mixing bowl, add the melted cannabutter and brown sugar; whisk together until it forms a smooth consistency.
Add the eggs one at a time and beat well after each addition. Mix in the salt, vanilla, baking powder, and whisk until well combined.
Add the flour, mix in the butterscotch chips and chocolate chips. Continue mixing well until you see no more white streaks from the flour left. 
Use a large spoon or spatula to scrape the batter out then spread it onto the prepared pan evenly. 
Bake the bars for 20-25 minutes long, but keep a close eye on them so that they don’t burn. The top of the bars should be shiny, while the edges are brown. Underbaked is better than overbaked.

Once done, let the bars cool then pull them out and cut on a chopping board. This will yield 24 bars.

Which of these recipes are your favorites? Let us know in the comments below!










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