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No-bake butterscotch drops are my secret weapon for sudden sweet cravings and celebrations where the oven just cannot come along. All it takes is one saucepan and a handful of ingredients before you have a platter of golden, chewy, salty treats that everyone can grab and eat right from the fridge. These are a family favorite at our house and disappear even faster than brownies.
One time I whipped these up for a school bake sale when everything felt rushed and they were the first snack to vanish from the table. Sometimes I make a batch just for myself and tuck a few away to enjoy with afternoon coffee.
Ingredients
- Butterscotch chips: A good-quality chip makes all the difference. I go for brands like Guittard or Ghirardelli which melt silky smooth.
- Creamy peanut butter: Smooth style gives the classic creamy texture. If you need nut-free or want a twist try almond butter.
- Vanilla extract: Rounds out the sweetness and brings all the flavors together. Use real vanilla if you can.
- Mini marshmallows: These are the secret to the pillowy soft bite. Add them last so they do not melt away and lose shape.
- Salted peanuts: For crunch and a perfect salty-sweet contrast. You can swap with cashews or walnuts but make sure they are fresh and not stale.
Instructions
- Melt the Base:
- In a large saucepan set on low heat slowly melt the butterscotch chips with the peanut butter. Stir constantly with a spatula until the mixture turns glossy and all lumps are gone. This step needs patience so the chips do not overcook or burn.
- Add Vanilla and Cool:
- Once everything has melted silky smooth take the pan off the heat and stir in the vanilla extract thoroughly. Set aside for about three minutes so the mixture thickens just a bit. This cooling helps the add-ins keep their shape later.
- Fold in Add-ins:
- Gently pour in the mini marshmallows and salted peanuts. Use a wooden spoon or spatula to fold them through until every piece is coated. Take care not to press too hard or the marshmallows could deflate.
- Scoop onto Pan:
- Line a baking sheet with parchment paper. Using a spoon or cookie scoop drop generous mounds of the mixture onto the paper. There is no need for perfection—these are rustic by design.
- Chill and Set:
- Transfer your baking sheet to the fridge. Let the drops chill for approximately 15 to 20 minutes or until each cluster feels firm to the touch. They should come off the paper easily.
- Store for Later:
- Once set move the drops to an airtight container. They keep well at room temperature for a week or pop them in the fridge to make them last even longer without drying out.
I have always been partial to the butterscotch chips that fill the kitchen with a caramel scent when melting. As a child I would sneak a few straight from the bag while helping mix the batch and my own kids now do the same. These drops are more than just candy—they are a little bit of nostalgia in every bite.
Storage and Leftover Tips
To keep these drops chewy store them in an airtight container and keep out as much air as possible. They hold up wonderfully in the fridge and are even freezer-friendly if you want to stash a few away for a rainy day. You might notice they soften slightly at room temperature but that makes them even more melt-in-your-mouth.
Easy Ingredient Swaps
For a nut-free version reach for sunflower seed butter and substitute the peanuts with roasted pumpkin seeds. Chocolate chips or white chocolate can be swapped with butterscotch for a flavor change. Adding chopped pretzels is one of my favorite ways to sneak in extra crunch and make them a little salty.
Perfect Ways to Serve This
Serve as a quick dessert at parties layer them up for a unique cookie platter or pack in a lunchbox for a midday sweet surprise. For a holiday twist sprinkle a tiny bit of flaky sea salt on top or drizzle with melted chocolate. I have even crumbled a few drops over vanilla ice cream for a decadent sundae.
Family members always ask for the recipe after trying a single bite. Friends who think they do not like butterscotch end up reaching for seconds. These drops have a way of converting even the most stubborn dessert skeptics into fans.
Recipe Q&A
- → What type of butterscotch chips work best?
High-quality brands such as Ghirardelli or Guittard melt smoothly and provide richer flavor for these sweets.
- → Can I substitute peanut butter?
Yes, almond butter can be used, or consider sunflower butter for a nut-free alternative with similar results.
- → How do I keep the marshmallows soft?
Fold in marshmallows once the mixture cools slightly to help them retain their fluffy texture and shape.
- → How should I store butterscotch drops?
Store them in an airtight container at room temperature for up to a week or refrigerate for two weeks.
- → Can other nuts be used?
Absolutely—swap salted peanuts for cashews or walnuts, or mix different nuts for added variety and crunch.