Homemade Butterscotch Baking Chips
By
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:
- Many of you wanted me to do this. I aim to please.
- 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.
- 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 pyrex 2 quart rectangle 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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Will these melt when mixed with peanut butter to make butterscotch confetti squares?
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Laura Reply:
December 1st, 2011 at 7:29 am
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!
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Anna Reply:
December 1st, 2011 at 10:27 am
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!
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Laura Reply:
December 4th, 2011 at 8:46 pm
Sounds tasty!
I’m puzzled that neither your white choc. chip nor your butterscotch chip recipes include salt. Do you really not use any?
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Laura Reply:
December 10th, 2011 at 6:20 pm
No, I don’t use any, although I’m sure you can add a little without any problem.
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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?
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Laura Reply:
December 19th, 2011 at 2:23 pm
I can’t say for sure, but I would think it should work.
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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.
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Laura Reply:
January 25th, 2012 at 7:54 am
Not sure what happened, but it sounds like it may have needed to be cooked a little longer? Big bummer. :(
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Cami Reply:
May 1st, 2012 at 9:39 pm
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?
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Laura Reply:
May 3rd, 2012 at 7:35 pm
You might try running it through a food processor to see if that helps mix it better.
Wondering if you can make this with sucanat…..have you tried?
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LindseyforLaura@HHM Reply:
April 10th, 2012 at 9:39 am
that should work! :)
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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
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