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?
^^ Homemade Butterscotch Chips – No-Bake Version
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 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!
This second version is suitable for baking since it holds up to heat and doesn’t melt too much. Perfect for cookies, blondies, brownies, and more!
Healthy Homemade Butterscotch Chips
No-Bake Version: Yields 1 cup
- 3 tbs Coconut Oil (melted)
- 1 tbs Molasses
- 1 tsp Natural Butter Flavor
- 80g (½ cup) Powdered Erythritol (sifted)
- 2 tsp Arrowroot Starch
Bake-able Version: Yields 3½ cups
- 1 cup Light Coconut Milk (canned)
- ¼ cup Coconut Oil (melted)
- ¼ tsp Salt
- ¼ cup Molasses
- ¼ cup Water
- 1 cup Granulated Erythritol
- ½ cup Sucanat
- 1 tsp Vanilla Extract
For the No-Bake Version:
- Line a cookie sheet with parchment paper.
- In a medium-sized bowl, stir together the coconut oil, molasses, and butter flavor.
- In a small bowl, whisk together the erythritol and starch. Dump into the wet ingredients and stir together. Mixture should look like a ball of fudge.
- Place mixture into a heavy-duty piping bag (do not use a plastic piping bag or sandwich bag as it will break) and pipe onto the cookie sheet. This will take a while, FYI, the mixture is thick and will take some hand strength!
- Refrigerate the chips for ~3 hours, or until firm. Place into a jar, seal tightly, and refrigerate to store.
For the Bake-able Version:
- Spray a 9″ brownie pan with cooking spray and line with parchment paper both ways.
- In a small bowl, whisk together the coconut milk, coconut oil, and salt.
- In a small saucepan, whisk together the molasses, water, erythritol, and sucanat. Add a candy thermometer and place over medium-high heat. Do not stir, just let it come to a boil.
- At 250 degrees Fahrenheit, remove the pan from the heat and whisk in the milk/oil mixture. Stop whisking once it's all added and return to medium-high heat.
- When it reaches 250 degrees Fahrenheit, turn off the heat and whisk in the vanilla. Pour into the prepared pan and let sit at room temperature 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). Place into a jar, seal tightly, and refrigerate to store.
^^ Homemade Butterscotch Chips – Bake-able Version
In my first batch of homemade butterscotch chips I used ¼ 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 🙁
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 Hershey’s butterscotch chips aren’t any better). So make these Healthy 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!
With love and good eats,
Girl, you are a genius! These Homemade “Bake-able” Butterscotch Chips are amazing! Thank you for sharing, Jessica. xo
Yes! I love that you posted this. I love the flavor of butterscotch chips… hate how GROSS they are for you. My co-op sells Organic Butterscotch chips that are a little better but still pretty high in sugar. These would be great in my chewy samosa bars!
We can’t even buy butterscotch chips in Australia! They must be bad.
I cannot wait to try these, I want them in my choc chip cookies now!
Btw thanks for making life a little healthier, and easier for us gluten free-ks 😉
The piped ones look so authentic! We loved butterscotch chips as kids. Our grandma would make no-bake cookies out of them, peanut butter, and cornflakes. Not exactly the healthiest, but little kids do like their sugar! ;]
I know this is many years later but my grandma did the same thing!! Did you ever try to recreate it with this recipe? I’m curious on how it’ll turn out.
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this is so creative! i’d like to try both versions!
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This is the third or fourth time I’ve tried to make butterscotch chips. This time I tried the second recipe. I made butterscotch sauce. Will I ever make buttscotch chips I keep trying. Is there any saving this? Help.
Oh I’m sorry 🙁 So you tried both recipes without success? I’m not really sure what went wrong, did you use the same exact ingredients?
Can you use coconut oil instead of the shortening and more Erythritol or Stevia/Xylitol instead of the Sucanat and molasses in the “bake-able” version?. I really love your recipes!.
I haven’t tried using coconut oil instead of shortening but I’m pretty sure that will work! If you use too much erythritol in the baking chips, the chips turn very firm and don’t stay together very well. Sorry!
Just curious…you say the 2nd recipe is low sugar…did you check the carbs (sugar) for the molasses & sucanat?
Hi…these look yummy! just wondering…you said low sugar…did you check on how much sugar (carbs) are in the molasses & sucanat?
Hi…these look yummy! just wondering…you said low sugar…did you check on how much sugar (carbs) are in the molasses & sucanat? well, sucanat is sugar…just wondering the carbs in both?
I was wondering what amount of regular sugar I would use. I can’t have either of the sugars you used. Please let me know what I can use. Am allergic to dairy so have been unable to have butterscotch chips for a long time now.
For the “bake-able” Butterscotch Chips you can replace the erythritol and sucanat with regular sugar in the same amount (so 1.5 cups total), but preferably a less processed or organic sugar, like evaporated cane juice. I haven’t tried using regular sugar in this recipe, but it should work out just fine 🙂
Hope you like the recipe!!
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Will the second recipe, the cooked one, come out hard and crunchy? I tried another recipe and it came out like peanut brittle. Which is great when needed but I’m trying to make a treat called tumbleweeds for my daughters birthday party. I was considering the first recipe since the tumbleweeds are a non-bake treat. I’m worried about them melting outside if it is warm. What do you think about them getting soft if they are in the shade in temperatures about 80?
The second recipe is actually soft, kind of like a mix between fudge and caramel. If you press it between your fingers it’ll smush, it’s not hard or crunchy. Make sure to use a candy thermometer when you make it, though, because if the temperature of the mixture gets too high it will become crunchy.
And those Tumbleweeds sound awesome! I would recommend using the second recipe if it’s going to be hot outside. The first recipe will most likely start to melt and your Tumbleweeds might fall apart 🙁
Wish your daughter a happy birthday for me!!
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I’ve just happened upon your blog. These look great and love the whole food, health promoting ingredients! I have to say though, that microwaving anything is not health promoting. So much healthier and EASY to melt coconut oil in a pan on the stove, no?
I’m so glad you found my blog! Feel free to melt the coconut oil over the stove 🙂
Hi, I’m sure Spectrum Naturals makes a far better product than Crisco, but I’m also aware of the negative eco results of palm oil cultivation. Can’t You just use butter and/or coconut oil; to make these chips? They look so yummy, & I’ve been dreaming of gluten free sugar free Oatmeal Scotties! Thanks! Chris
I definitely understand your concerns about palm oil! I haven’t tried using coconut oil but I’m sure it would work just fine!
I hope you like the recipe 🙂
Thank you, I’ll play around with this, & report successful results. I’ve found that combining substitutes, once I’ve found the right ratios, has worked best. My best example is: All almond milk in pumpkin pie is too thin, all coconut milk, too rich. But 8 oz almond, & 4 oz coconut; just right. I’m so happy that I stumbled on your blog, Chris
That’s genius! You’re a baking natural 🙂
I found a recipe for peanut butter marshmallow squares, which use melted butterscotch chips. I was going to ask my mom to make these, but I found out (before I saw this) that Nestle’s butterscotch chips use dyes. 🙁
Would these work for that recipe? And, it also uses 10 ounces of butterscotch chips. How much will this recipe make? 🙂
Hmmm, I’m not sure if it would work because I haven’t seen the entire recipe you’re talking about and what else is in it… is the butterscotch used more as a flavoring or a binder?
From what you said, I would say MAYBE 😀
If the PB Marshmallow Squares are served chilled, I’d say the no-bake version of my DIY Butterscotch Chips (the 1st recipe) will work. If the Squares are served at room temp, I’d recommend using the “bake-able” version (2nd recipe).
Crossing my fingers it works out for you!
With the non bake version can I use something other then arrowroot powder? I don’t have any.
Thank you so much for this recipe! My family has a cookie recipe that my mom made when I was a kid. It features butterscotch chips and I’ve not known what to do, as I’ve not wanted to use the fake food chips. I will give this recipe a try for sure! Thanks again!
Good lawd! I just priced this out. $38 for Arrow root starch?!?! And it gets worse! This is one expensive butterscotch treat! I love butterscotch! But at these prices, this gluten/dairy allergy cook will have to find another treat!
Did you read the description for the arrowroot starch? $38 is the price for FOUR large bags, not 2 teaspoons.
Hi I just found your site! Want to make butter beer ? fudge but do NOT want to use those gross chips! Do I googled and found you! 🙂 Which set of chips would work for melting into fudge? I’m guessing the first batch? Since I’m melting them on the stove , they don’t have to look pretty right? ?
BUTTER BEER FUDGE?? GENIUS idea Petra!! I’m drooling right now!! You’re absolutely right, I’d recommend the first (no-bake) Butterscotch Chips recipe. Hope you like the fudge! 🙂
Thanks, although I can’t take the credit, lol! I found the recipe on the web. ? I’ll let ya know how it turns out!
I made the first recipe (No Bake version)then used it in some Peanut Butter Marshmallow Squares I was asked to make. I wanted a vegan version. These worked out beautifully. Really tasty. Unfortunately I did not have the Erythritol so substituted regular powdered sugar but it still worked out well. I love these. Thank you!
Hi! Maybe I’m being a little slow on the uptake here, but what if you want the chips to melt (i.e., to add to Scotcheroo frosting). Which of the two would work best for this? Thank you!
If you want the chips to melt for a frosting (btw your Scotcheroo frosting sounds AMAZING!), I’d recommend using the no-bake version 🙂
I am wondering what the texture/mouth feel is for these chips. Every time I have used Erythritol there is a grainy feel, is that the case with these? Also, can you taste/feel the cooling effect from the erythritol?
I am looking for a safe alternative sweetener to use with out the effects like erythritol, can anything else be used? Maple syrup, monk fruit?
There’s often that cooling effect with erythritol, but it’s honestly not a huge deal to me or anyone else. For the version #1, I find the chips to be super creamy. For the version #2, it’s more like a firmer, dryer caramel. I haven’t tested these recipes with monk fruit but feel free to try it out!
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Hi Jessica, I just read your story and you’re very inspiring! I have a quick question, is there anything you could recommend in place of the butter flavor? I clicked on your link and that product has propylene glycol which really no one should be eating but I definitely don’t want to. I really want to make these chips though (the 1st recipe). I’m wondering if real butter or some Ghee would work but don’t know how to make that work since I can’t concentrate the flavor and make it a smaller amount like an extract….help! Thanks so much!
Awww thank you so much Holly! 🙂
You can do without the butter flavor if you want, the flavor of your chips will just be different. You can try using butter instead of coconut oil, but I haven’t tried it. You might need an extra teaspoon or so because coconut oil isn’t as thick as butter.
google search and this was on toll house ingredients SUGAR, FRACTIONATED PALM KERNEL OIL, MILK, NONFAT MILK, 2% OR LESS OF HYDROGENATED PALM OIL, SOY LECITHIN, BUTTER, NATURAL AND ARTIFICIAL FLAVORS, YELLOW 6 LAKE, YELLOW 5 LAKE, CARAMEL COLOR, CORN SYRUP, BLUE 2 LAKE, ACETIC ACID. CONTAINS: MILK, SOY INGREDIENTS. MAY CONTAIN PEANUTS
I’m trying to reinvent my apple oatmeal cookie recipe with more natural ingredients. I’ve always put butterscotch chips in it. I’m gonna try your bake able version. I have a mold for making baking chips would I be able to pipe or pour this into the molds? Can I use regular coconut milk instead of light?
OH MY GOODNESS apple oatmeal cookies sound so good with butterscotch chips!! You are a baking genius 🙂
I haven’t tried the recipe with full fat coconut milk but I used light because that’s what I had on hand. Feel free to use regular, I’m sure it would work just fine!
Hope you like the cookies 😀
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Hi, I want to make the bakeable version but wanted to know if there is a quicker way to make it firm instead of sitting overnight? Can you put it in the fridge sooner to make it firm faster? Thanks!
I’m sure you could put these in the fridge but I haven’t tried it. Good luck!! 🙂
This recipe didn’t work out for me at all. Maybe I did something wrong but it would not solidify, even after freezing. It appeared to be too much coconut oil. I did substitute the sugars in the recipe for brown sugar and left out the molasses so maybe that was the issue. It tastes wonderful but I couldn’t use it. So disappointed, I was looking forward to some chocolate and butterscotch cookies. My search continues….
A 2-star review for not following the recipe. Interesting.
What’s more interesting is the fact that I had to throw away all of my ingredients, interesting indeed. My opinion, my rating. This is exaclty why I indicated that I made the substitutions, nothing on the original recipe.
Kim- not all ingredients are interchangeable, so replacing the erythritol and omitting the molasses are where you went wrong. And did you try salvaging the mixture? There are so many things you can do with it other than tossing it… use it as a frosting or icing!! 🙂 (I’ve failed A TON in the kitchen, and almost never throw anything away. Half the time I blend failed cupcakes into milkshakes)
However, I have to agree with Geoff about the 2-star rating. You rating that is basically down voting my recipe when my recipe was never the problem, it was your experimenting. So I’ll be removing your ratings.
Is there anyway to omit the molasses in the bake-able version, can I replace it with just more sugar or is that not needed? Will this affect the texture when baked, or will it just affect the flavor?
The molasses helps solidify the chips because cooked syrup hardens when it cools, and it also adds a butterscotch flavor. If you don’t care for butterscotch you can try 1/4 cup more sucanat and an extra 1 tbs of coconut milk, but I haven’t tested it out. Hope you like the chips!! 🙂
We have 3 diabetics in the house & I’m trying to come up with Butterscotch bits for my sister’s tearfully missed, beloved Oatmeal Scotchies…
If I use sugar (Sucanat) they won’t eat them…
I have Molasses, Erythritol, Swerve Brown, Stevia in packets. Not sure how much of what to use instead of the Sucanat
Can I substitute milk or cream for the coconut milk?
? thank you
I’m sure heavy cream would replace the coconut milk just fine!!
I’m not sure about replacing the sucanat, however, you can try using Swerve’s new brown sugar mix! Otherwise I’d recommend subbing it with erythritol and an additional tablespoon of molasses. Hope this works out for you!! 🙂
Hi Jessica! Do you think that coconut sugar could replace the sucanat?
Thank you in advance.
Ooooo that’s a great idea!!! I haven’t done it but I’m sure it would work 🙂
Is it possible to use milk and butter or milk and grape seed oil in place of the coconut milk and coconut oil for the bake-able version?
Are there any substitutions for the erythritol and sucanat? Maybe by using shortening or brown sugar or white sugar instead?
I apologize for all the questions, but I suffer from a ton of food allergies and can’t find a recipe or store bought version that is ready to go for my allergy list. No soy, nuts, whey, etc.
This recipe took a lot of recipe testing so I’m hesitant to recommend any ingredient changes. You can try using cream and butter instead of the coconut milk and coconut oil but I wouldn’t recommend grape seed oil (or any other liquid oil) because it won’t solidify.
The whole point of this recipe is to make butterscotch chips healthy. Shortening is full of trans fats and I really don’t recommend using it. If you want to use sugar, you can try that but the nutrition facts will be completely different and no longer “healthy” … also, if you can’t have whey you should be careful with dairy products like milk, cream, and butter as they contain whey.
I’d like to try these, but the use of “sugar substitutes” isn’t something I’d like to do. Their safety is questionable, at best. So, how would natural raw sugar be substituted?
You can certainly sub the erythritol with raw sugar 🙂
Hello there, thank you for experimenting and finding this recipe! I’m just curious if there’s anyway you think to possibly make the bake-able version of this without coconut oil?
I don’t think applesauce, nut butter, bananas, pumpkin puree or vegan yogurt would get the same end result being boiled in this recipe? But I’m very hopeful I can somehow use this without the oil.
I used the last of my coconut oil on a failed batch, completely my fault (I added vanilla extract in the beginning, and I didn’t use the candy thermometer correctly so I’m certain I over-boiled it the second time around and it won’t solidify) and we are trying to go oil free so I don’t really want to go buy more coconut oil.
Any tips would be greatly appreciated! Thank you again for coming up with this, it looks tasty!
I don’t have arrowroot starch. Would tapioca starch or cornstarch work?