Apr 22, 2013
Healthy Homemade Butterscotch Chips (2 Ways)
I have always had an obsession with butterscotch flavor… not necessarily butterscotch candies, just butterscotch flavor. It’s like caramel but with more depth. It’s like brown sugar but with more sophistication. So it seems like a given that I would love butterscotch chips, right?
Factory-made butterscotch chips are probably one of the worst things in the grocery store baking aisle. They are packed with sugar, hydrogenated oils (trans fat!) and hormone-injected milk. Yuummm. NOT.
So I made my own Healthy Homemade Butterscotch Chips — low in sugar, PHO-free and sans artificial food colorings!
This first version is for no-bake treats only (they will melt in high-heat applications… trust me, I tried) like an addition to krispy treats, protein bars and dessert oatmeal!
Healthy Homemade Butterscotch Chips [no-bake version]
- Line a cookie sheet with two sheets of wax paper.
- In a medium-sized microwave-safe bowl, microwave the coconut oil at 20-second intervals, stirring between each one, until melted.
- Stir in the molasses and butter extract.
- In a small bowl, stir together the erythritol and arrowroot and add to the wet ingredients 1-2 tbs at a time.
- Place mixture (should look like a ball of fudge) into a sturdy/heavy-duty piping bag (do not use a makeshift sandwich bag for this) and pipe onto the wax paper. It will take a while, just FYI. And if you are not used to piping (like me), your hands will hurt after a while. I took and break and came back to pipe the rest :)
- Refrigerate the chips for 2+ hours, or until firm. Place into a sealable jar and keep refrigerated until needed for snacking... I mean baking.
These chips are best for no-bake treats (like an addition to protein bars or a topping for oatmeal. When these chips are baked they turn into tiny pockets of butterscotch caramel goo... it's actually really tasty but not very pretty. Just being honest!
This recipe is: low sugar, gluten free, vegan!
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This second version is suitable for baking since it holds up to heat and doesn’t melt… into pockets of caramel… like the first version… ehem (don’t get me wrong, they were delicious caramelly gooey spots but they weren’t very pretty). These Healthy Homemade Butterscotch Chips are amazing!
Homemade Butterscotch Chips [the "bake-able" version]
- Spray a 9″ brownie pan with cooking spray and line with parchment paper both ways.
- In a microwave-safe bowl, microwave the coconut milk, shortening and salt at 30-second intervals, stirring between each one, until shortening has completely melted.
- In a medium-sized deep pot, add the molasses and water. Stir in the erythritol and sucanat. Use a rubber spatula to scrape down the sides of the pot so there are no sugar crystals above the mixture. Add a candy thermometer to the pot.
- Place pot over medium-medium/high heat. Let it come to a boil without stirring. At 250 degrees Fahrenheit, turn off the heat and whisk in the coconut milk/shortening mixture. Stop whisking once all is added.
- Return the pot to medium-medium/high heat and heat to 250 degrees Fahrenheit, again, without stirring.
- Remove from heat and whisk in the vanilla extract. Pour into the prepared pan and let sit for 6 hours or overnight.
- Refrigerate for 30 minutes before slicing. Slice the butterscotch square with a sharp knife or pizza cutter (it will be a little sticky). You can either slice the strips you’ve made into chips with a knife or break it into pieces by hand (I started with the knife and moved on to use my fingers). Put the chips into a bowl and store covered in the refrigerator until you need to use it.
This recipe is: low sugar, gluten free, vegan!
In the first batch of homemade butterscotch chips I used 1/4 cup of non-hydrogenated vegetable shortening instead of the coconut oil. They were prettier but didn’t firm up at all and melted completely into the butterscotch blondies I made
- homemade butterscotch chips – first trial (fail)
Nestle butterscotch chips are so bad for you that they try to hide their ingredients, I couldn’t find them anywhere on the website! If the company is that ashamed, I think that says something… but I found the list on a few other websites:
Sugar, Partially Hydrogenated Palm Kernel Oil, Coconut Oil, Skim Milk, Whey, Natural and Artificial Flavors (includes barley), Soy Lecithin, Salt, Artificial Colors (Yellow 5, Yellow 6, Blue 2)
Not one healthy ingredient. They even got an “F” on FoodFacts.com (and Hersheys butterscotch chips aren’t any better). So make these homemade butterscotch chips and save your body from all the harsh chemicals, flavorings and dyes in the storebought versions… you will also be rewarded with butterscotch chips that actually taste GOOD!