Homemade Butterscotch Baking Chips


Check one more item off the Heavenly Homemakers Recipe Challenge List!  We have Butterscotch Chips!

These are more than just a little bit sweet – wowza, these chips are quite sugary.  Therefore, I must advise that you don’t eat the entire pan of butterscotch chips all in one sitting.  I’m pretty sure you knew that already.  I’m also pretty sure you are planning to eat plenty of vegetables before (and after) you make these.  Right?

Here are the reasons I attempted Homemade Butterscotch Chips:

  1. Many of you wanted me to do this.  I aim to please.
  2. Every single package of butterscotch chips I’ve seen on the market has hydrogenated oil in them.  Bleh.  It is very important to avoid hydrogenated oils.
  3. I need some Oatmeal Butterscotch Cookies.

You will notice that I used organic brown sugar in this recipe instead of sucanat.  I did this because I was afraid that the molasses flavor of the sucanat would effect the flavor of these chips, making them not taste like butterscotch.  I had some organic brown sugar on hand, so I used it and was pleased with the results.

Homemade Butterscotch Chips

1/2 cup butter
1/2 cup coconut oil (I used expeller pressed so as not to have a coconut flavor)
1 cup organic brown sugar
1 teaspoon vanilla extract

In a saucepan, melt together butter, coconut oil and brown sugar.  Stir continually until all ingredients are mixed well, bringing the mixture ALMOST to a boil, then turning down the heat.  Cook and stir some more on low heat until the sugar is dissolved and the mixture is a liquid.

Remove the mixture from the heat and stir in vanilla extract.  Pour the contents onto a parchment paper lined container. I used a 9×13 inch dish.

Place the dish into the fridge for 3-4 hours to allow the mixture to solidify.  Cut or break the butterscotch into small “chips”.

Store them in an air tight container in the fridge.

And would you look at that?  These homemade butterscotch chips make fantastic Oatmeal Butterscotch Cookies!  (I’ll share my recipe next week.)

Are you a fan of butterscotch chips?  What’s your favorite way to use them?

Read about making Homemade Chocolate Chips here!

 

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Comments

  1. Anna says

    Will these melt when mixed with peanut butter to make butterscotch confetti squares?

    [Reply]

    Laura Reply:

    I’m not sure, they are quite soft, so they might. I’m not sure what butterscotch confetti squares are, but they sure sound good!

    [Reply]

    Anna Reply:

    Very simple confection…you melt butterscotch chips and peanut butter together, add mini marshmallows when mixture is cool enough not to melt the marshmallows, press into a pan and let harden! A no-brainer, but really yummy for Christmas!

    [Reply]

    Laura Reply:

    Sounds tasty!

  2. Melani says

    I’m puzzled that neither your white choc. chip nor your butterscotch chip recipes include salt. Do you really not use any?

    [Reply]

    Laura Reply:

    No, I don’t use any, although I’m sure you can add a little without any problem.

    [Reply]

  3. Kristen says

    Well, I didn’t see this recipe until just now. I followed a different butterscotch recipe (http://simplyrecipes.com/recipes/how_to_make_butterscotch/) and am now wondering if I can use this sauce in the way that you describe above: I.e., put it in fridge, let it harden, and then use as chips in cookies. I think the only difference in the recipe I used and yours is coconut oil (I used none) and heavy cream (I used). Any ideas whether this will work?

    [Reply]

    Laura Reply:

    I can’t say for sure, but I would think it should work.

    [Reply]

  4. Jennifer says

    The butter and coconut oil never combined with the sugar and completely separated when I poured the mix into the tray. What happened? Does a lack of initial stirring cause this? So disappointed.

    [Reply]

    Laura Reply:

    Not sure what happened, but it sounds like it may have needed to be cooked a little longer? Big bummer. :(

    [Reply]

    Cami Reply:

    I had a similar problem. I did get it to mix together but then when I put it on low, it separated. I thought maybe I had not cooked it long enough so I kept cooking. However, the longer I cooked it, the more it separated and the more the sugar seemed that it wasn’t going to dissolve and instead turn into candy. Any suggestions? How long do you think you usually cook it on low?

    [Reply]

    Laura Reply:

    You might try running it through a food processor to see if that helps mix it better.

    tussockgal Reply:

    This happens when the sugar didn’t dissolve before the mix started cooking. An old problem with candy making. It usually happens when stirred before the sugar dissolved. Butter and sugar should be allowed to melt together over a lo
    w heat undisturbed. Once sugar has melted you can stir.

    [Reply]

    Christine Reply:

    Thanks so much for this response tussockgal! I had a terribly separated
    mess! Rats – I’ll have to try it again, but today’s recipe is ruined.
    I’m still excited to try this recipe though…

  5. pitbullmommy says

    Oh my goodness….Thank You for making these, Ive been looking forever for a quality recipe for buttercotch chips. I made these, nibbled on several, dropped one in my coffee(which was wonderful for a butterscotch junkie like me)and finally added the rest to an apple butterscotch cake recipe that called for chips and sundae sauce. I omitted the sundae sauce and found it to be plenty sweet without it. Your chips made a good cake recipe become obscenely delicious. I could control the world (or at least my family) with the power of your butterscotch. YUMMY

    [Reply]

  6. DianeOrr says

    Mine did the same as Cami and Jennifer’s… Wonder what pitbullmama did differently!! Seemed like too much oil and eventually u felt like I was frying the sugar! Very disappointed!!

    [Reply]

  7. Ann Marie says

    I’m not very familiar with coconut oil but use olive oil for all my cooking and baking. Would that work as a substitution?

    [Reply]

    Laura Reply:

    I don’t think olive oil would work very well for this because the chips wouldn’t solidify enough.

    [Reply]

    Joy Reply:

    We can’t use coconut oil in our house. Is there a different oil that you would recommend? I’m not averse to experimenting. :)

    [Reply]

    Laura Reply:

    Butter might work – maybe olive oil or palm shortening. :)

  8. Carey D says

    This looks yummy! Going to try to make these sometime; they have been my last real ‘junk food’ buy for a while now- I just love magic bars and brownies with butterscotch chips.

    [Reply]

  9. Anne says

    I’ve been looking for butterscotch chips that do not have artificial ingredients or wheat/dairy/eggs. These fit the bill as long as I use our Earth Balance buttery sticks, so here’s hoping that will be successful. Thanks for posting this – I want to make Scotcheroos but haven’t been able to find butterscotch chips without the gunk in them.

    [Reply]

    nikki Reply:

    Did you make them with Earth Balance? I’d be interested to find out the results!

    [Reply]

  10. Keri says

    I just made these because my friend was recently diagnosed with diabetes and I needed a sugarfree butterscotch chip recipe to use in his favorite haystack cookie. I used Wheylow (an incredible sweetener) and crossed my fingers. They turned out beautifully!!! Sugarfree haystacks complete! Thanks!!

    [Reply]

    Kelly Reply:

    So you used Wheylow instead of brown sugar?.

    [Reply]

  11. Cookie says

    Mine separated as well…BUT…I kept stirring vigorously and it turned out beautifully. I think the key is to keep stirring (especially in the early stages). ;o)

    Wonderful recipe. Thank you! <3

    [Reply]

  12. Billy says

    Mine separated too! Did some research for second batch…found that if it separates again, add very hot water by the teaspoon to mixture. I used 3tsp and it came back together. Hope this helps.

    [Reply]

  13. Missy says

    Just a quick question. I want to make some cream cheese flavored chips for a recipe idea for the fallowing cookies ( http://www.justapinch.com/recipes/dessert/cookies/cream-cheese-cake-mix-cookies-8.html ) but have no clue where to start. ? Any ideas, please help?

    [Reply]

    Laura Reply:

    Oh wow, I’ve never heard of cream cheese flavored chips. Sounds yummy! Off the top of my head, I don’t have any ideas for making them.

    [Reply]

  14. Cherina says

    WELP, i tried numerous times and failed all. i find it odd that coconut oil is used. brown sugar has a melting point of roughly 360 to 370 and the oil clearly says use for temps below 325.
    butter and oil didn’t mix once sugar was brought in.

    [Reply]

  15. says

    Hi! Loved the idea of making my own butterscotch chip since the aren’t sold here in Puerto Rico but it never mixed and the sugar never really dissolved. I almosts cried. And sad because real butter is sooo expensive here and having to throw it away was not funny. What may uou think happened. Thanks

    [Reply]

    Laura Reply:

    Many have had that problem with this recipe. It seems that adding a step of mixing this well with a hand mixer helps really get the ingredients to stay together better.

    [Reply]

  16. Meaghan says

    I just have one quick question: would this recipe work for haystack candy?

    [Reply]

    Laura Reply:

    It’s worth a try!

    [Reply]

  17. Stephanie says

    I could not for the life of me get the coconut oil to mix with the butter and brown sugar. No matter what I tried. It would not mix. At least all is not lost, I was able to turn it into toffee bits. I was really hoping for butterscotch chips but I just can’t get it to work. :(

    [Reply]

  18. Rachel says

    Curiosity question here: those of you who ended up with a grainy oily mess – did you use a nonstick pan? I had a similar experience several years ago when trying to make a caramel sauce by melting sugar. I stirred and stirred and STIRRED the (white) sugar in my nonstick pan and never could get it to melt – finally realized it was re-crystallizing as soon as it melted. Transfered to a regular stainless steel pan and it worked within minutes. So now I’m wondering if that might be the problem? Anybody else have any ideas?

    Also, Cherina, I think the melting point of brown sugar wouldn’t factor in very much here – you aren’t necessarily melting the sugar as much as dissolving it. Sugar solutions can become liquid at much lower temperatures than sugar alone. Most candy recipes are cooked finished when they reach 250-300 – hard crack (like lollipops) is 300 and I would think these would be considered in the hard ball/soft crack stage (260-280). Hope that helps!

    [Reply]

    Christa Upton Reply:

    Rachel, that is SO interesting!!! Non-stick pans also give off chemicals (I can’t be around them because my Toxic Injury is so bad), and it is interesting to think it changes the way heat/sugar works. :)

    [Reply]

  19. Juliamom42 says

    Worked beautifully for me. I used my palm shortening and had no issues. I allowed the shortening and butter to melt then began the stirring with a whisk. All came together to a boil, then I lowed the heat and continued until it was a lovely milk carmel color.

    [Reply]

  20. Kelly says

    Can you use a natural sugar free sweetener instead of the brown sugar, to make them sugar free?.

    [Reply]

    Laura Reply:

    I’ve not tried it before, so can’t say for sure. I don’t know of a natural sugar free sweetener besides stevia, and I don’t think stevia would give the consistency needed for these. :)

    [Reply]

  21. Kirsten says

    Hi. Do you think just standard cooking oil would work?
    I don’t have coconut oil…

    [Reply]

    Laura Reply:

    I think so but haven’t tried it.

    [Reply]

    Kirsten Reply:

    Definitely going to try this… With my vegetable oil

    [Reply]

  22. says

    Mine turned out great. I cooked on a lower- medium heat continuously whisking. I then made Peanut Butter Marshmellow Square/Butterscotch Confetti Square, by removing the butterscotch from the heat adding the peanut butter to melt in. Let cool then add your coconut and marshmallow. Thank you for providing a non hydrogenated alternative.

    [Reply]

  23. says

    What should the end consistency be like when it is removed from the refrigerator? Mine was pretty pliable, like caramels. I think I did everything correct because the oils didn’t separate. They look and taste great but for whatever reason I thought the mixture would have been harder to cut.

    [Reply]

    Laura Reply:

    Hmm, I’m wondering if the mixture got cooked too long?

    [Reply]

  24. teresa says

    the oil did not mix and there is a white layer ontop of the brown. can I still use it for something? I don’t want to throw it away. was planning for haystacks or magic cookie bars,would it still work?

    [Reply]

    Laura Reply:

    Yes, it should still work if you mix it with other ingredients!

    [Reply]

  25. Holly says

    Bummer bcz this recipe did not turn out well at all. I make toffee all the time but this was a huge flop:( it separated and probably burned. It was so awful looking I did not bother to put in a cooling pan. Looked like curdled mush in a pool of oil. I wasted all the ingredients and now I need to go buy the toxic chips.

    [Reply]

  26. Mary Ellen says

    Can you be more specific about the size of your dish? A 2 quart container might be large and shallow or small and deep. I’m trying to figure out the surface area. I’ve been making an almost identical mixture as part of a recipe for chocolate toffee. I cover a 13×9 pan with parchment and pour it over crackers before adding the chocolate. It is still rather thin, though. That would be 117 square inches. An 8×8 pan would be 64 square inches. Should I look for something in between? My oval 2 qt. corning looks like it’s probably the same area as the square 8×8… does that sound similar to yours?

    Also, regarding the separation… with the chocolate/toffee recipe I make, there are 2 sticks butter (1 cup) and 3/4 cup packed brown sugar (like I said, it’s similar). It is completely separated for most of the cooking time. I have to stir continuously for about 6-7 minutes and then it finally blends and gets a little frothy. After cooling, it ends up being a harder, candy-like consistency. I don’t want the butterscotch chips to turn out like the toffee. I really want a softer, melt-in-your mouth texture for the butterscotch morsels… like what your picture looks like. Do you think it’s the coconut oil that keeps it soft? Is it the cooking time or the thickness (size of the pan)? Any ideas?

    [Reply]

    Laura Reply:

    I use a 9x 13 inch pan usually. The coconut oil actually helps these harden nicely so that they don’t just melt instantly. The butter added to the coconut oil and sugar helps keep these soft. :)

    [Reply]

  27. Jackie says

    Have you ever tried to make Vanilla Baking Chips, not white chocolate chips? They can be very difficult to find, so it would be great to make my own.

    [Reply]

    Laura Reply:

    No, I’m not sure how I’d go about making those. I’ll give it more thought though!

    [Reply]

  28. homesteadingmumof3 says

    Hello,
    Thank you for posting this. I am wondering (before I try), can you do this recipe without letting it harden into chips and just use the softened stuff to mix with chocolate chips? The recipe I wanted to use is for making ‘special k’ type bars, or the peanut butter, cereal bars that have the chocolate chips and butterscotch chips melted as the topping. I hate using the store-bought garbage with all the hydrogenated oils. But in this recipe you melt the butterscotch chips with the choc. chips, so I wouldn’t need to let them harden. Do you think that would work for this?
    Thank you!

    [Reply]

    Laura Reply:

    Yes, I would imagine that would work fine!

    [Reply]

  29. Amy says

    I too had the goopy oily mess when making these, but was able to save it! I added about 1/4C of water to the mix and it immediately all dissolved. From there, I just boiled it down a bit until it looked to be a good consistency.

    [Reply]

    syhrh Reply:

    Does it turns to be gooey ? I had mine separated and gave up and kept it in the fridge. ????
    How long do you stir your mixture? I thought I should give a try

    [Reply]

  30. Mandy says

    Another person chiming in about separation here!

    Billy and Amy have it right. Mine separated and looked really ugly, so I sloshed in a tiny amount of very hot water from my kettle and it immediately settled and looked perfect. It was about one and a half teaspoons, so it won’t wreck the consistency at all.

    It’s cooling in the fridge now. Can’t wait for the cookies I’ll make!!

    [Reply]

  31. says

    Thank you!!! All the store-bought butterscotch chips have artificial flavoring as well (yuck!) I have been struggling literally for years as to what to do about a favorite recipe my family loves but uses butterscotch chips (Crunchy Fudge Sandwiches). Can’t wait to try this for my sweeties (children) who need to be chemical-free as much as possible!!! :)

    [Reply]

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