Virginia (Ginger) Dean
Featured Pinch Tips Video
- 11 oz
- butterscotch chips
- 6 oz
- chocolate chips
- 16 oz
1Combine butterscotch and chocolate chip morsels in a glass bowl. Microwave on a power level of 6 for 5 to 6 minutes or until melted. Stir once during melting.
2Stir in peanuts. Drop by heaping teaspoons onto a waxed paper lined cookie sheet. Put in the refrigerator for approximately 30 minutes or until hardened. (These can be left on your counter top to harden but it takes longer).
3Store in an airtight container.
Tip: If you prefer these can easily be made on the stove top in a double boiler or I have used a slow cooker set on low. It takes longer but for the chips to melt but it works just as well.
4Note: As you may know, anytime you work with chocolate chips they can harden and clump up. This can happen especially if there is any water present. Make sure your bowl and stirring utensil is dry. If the mixture hardens and clumps up, add 1 to 2 Tablespoons of oil to the recipe and heat a minute longer. When I have to add oil, I use Coconut Oil. It tastes great and is healthy for you, but any cooking oil will work.