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Recipe: Raspberries and Grahams with Homemade Butterscotch Sauce

Desserts - Fruit
RASPBERRIES AND GRAHAMS WITH BUTTERSCOTCH

4 square graham crackers
3/4 pound fresh raspberries, rinsed and gently dried
2 tablespoons semisweet chocolate morsels
1/4 cup plus 3 tablespoons heavy (whipping) cream, divided use
FOR THE BUTTERSCOTCH SAUCE:
2 tablespoons butter
1/2 cup packed light brown sugar

Break graham crackers in half and arrange in the bottom of 4 individual serving dishes.

Divide raspberries among the dishes; divide chocolate morsels and scatter on top of raspberries. Set aside.

Whip 1/4 cup heavy cream, and set aside.

TO MAKE THE BUTTERSCOTCH SAUCE:
In a small saucepan, combine butter, brown sugar and the remaining 3 tablespoons heavy cream. Cook over medium-high heat until mixture boils. Continue to boil 2 to 3 minutes, until sauce is thick.

Drizzle Butterscotch Sauce over berries and top each dish with whipped cream. Butterscotch hardens quickly, so serve immediately.

Makes 4 servings
Source: Driscoll's
MsgID: 0085019
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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