Those bags of butterscotch chips you see in the supermarket often feature tempting recipes for homemade goodies, such as puddings or cookies. But if you're a true butterscotch lover, you may find that the commercial brands taste overly artificial and have a waxy texture. Make your own sweet morsels with the twin backbones of true butterscotch -- butter and brown sugar. The addition of coconut oil, a fat that is solid at room temperature, adds structure to the homemade chips.

Line your baking pan with parchment paper.

Place 2 parts brown sugar, along with 1 part each coconut oil and butter, in a saucepan.

Turn the heat to medium-high and stir all of the ingredients together. Bring the butterscotch sauce almost to a full boil. If you're using a cooking thermometer, this occurs at about 200 degrees Fahrenheit. When the mixture begins to approach a boil, turn it down to a simmer -- 180 to 190 degrees F -- continuing to mix the butterscotch sauce.

Remove the saucepan from the heat once the coconut oil has liquefied, all of the sugar is dissolved and the ingredients are well combined. The butterscotch sauce will be light brown at this point.

Stir vanilla extract into the butterscotch mix. Use a ratio of about 1 teaspoon vanilla to 2 cups butterscotch mixture.

Pour the contents of the saucepan onto the lined pan. Use the spoon to spread the butterscotch mixture evenly over the entire pan.

Slide the baking pan into the refrigerator and leave it for at least three hours.

Slice the solid butterscotch sheet into small squares with a pizza cutter or knife, then break it into smaller, irregular-shaped chips.

Put the butterscotch chips into an airtight container and keep them in the refrigerator until needed.


Make a vegan version of butterscotch chips using all coconut oil instead of butter, along with butter-flavored extract. If you're avoiding sugar, substitute molasses for brown sugar, along with a sweetener such as powdered erythritol.


Don't leave the butterscotch mixture while it is on the stovetop. The sugary mixture may scorch if not continuously stirred.

About the Author

Ellen Douglas

Ellen Douglas has written on food, gardening, education and the arts since 1992. Douglas has worked as a staff reporter for the Lakeville Journal newspaper group. Previously, she served as a communication specialist in the nonprofit field. She received her Bachelor of Arts from the University of Connecticut.