Featured Recipe
No-Bake Butterscotch Crunch
By Kate
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Melt butterscotch chips with creamy almond butter for a nutty twist. Toss malted milk balls with Rice Krispies for extra crunch instead of Corn Flakes. Chill spoonfuls on parchment until firm. Subtract a few minutes cooking to avoid grainy sauce. Store airtight. A quick fix for sticky-sweet cravings. Watch for bubbling edges when melting; prevents burn and grain. Almond butter changes texture, slightly less oily than peanut butter, holds shape better. Malted milk balls add chewy bursts, avoid soggy cereal by mixing gently and chilling immediately.
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Prep:
7 min
Cook:
8 min
Total:
15 min
Serves:
20 servings
no-bake
butterscotch
almond butter
Introduction
Quick bite when time is short. Butterscotch sweetens, almond butter adds earthiness and binds better than peanut butter. That subtle nutty edge cuts richness without overpowering. The crunch base gets a makeover with Rice Krispies; lighter, crispier, fragile but holds coating well. Malted milk balls sneak in chewy notes—break the monotony of cornflakes dryness. Melt chips low and slow, eyes on surface for grainy spots. A few quick stirs, shiny luster—done. Spoon shapes, not too tight—you want texture, avoid cement. Chill long enough so fingers don’t stick but don’t overdo or brittle. Easy, casual, a snack that feels like a treat.
Ingredients
About the ingredients
Almond butter is a smart swap when peanut allergies lurk or peanut flavor overloads. It’s less oily, better consistency holding cookies together without slickness. Butterscotch chips can be replaced with white chocolate if you want a sweeter, less deep flavor profile. Malted milk balls add chewiness but can be left out or exchanged for dried cherries for tart bursts. Cereal choice governs texture seriously—Rice Krispies shake out the heaviness of Corn Flakes, but tweak based on what’s on hand. Parchment paper is non-negotiable; prevents sticking and eases cleanup. Mixing gently avoids pulverizing cereal, preserving crispness.
Method
Melt and Blend
- In a medium saucepan set to low heat, melt butterscotch chips with almond butter. Stir constantly—look for a shiny, smooth liquid without streaks. If mixture looks grainy or separates, remove immediately. Heating gently avoids crystallization and burnt flavor.
- Pour Rice Krispies and malted milk balls into a large bowl. Use bigger bowl than expected; you'll need room to mix without smashing cereal.
- Pour melted butterscotch-almond butter mix over cereals. Toss gently but thoroughly. Break up clumps now to prevent uneven coating. Occasionally scrape sides to include every bit of sauce.
- Using a spoon, drop rounded mounds about two inches wide onto parchment. Leave space to avoid sticking. Wet spoon for cleaner scoops.
- Place tray in fridge. Firmness depends on room temperature; if cookies feel sticky after 30 minutes, leave longer. Ready when firm to touch, no wetness underneath.
- Keep in airtight container chilled or at room temperature up to a week. Warmer temps may cause softening. If too soft, refrigerate before serving.
Prep Crunch Base
Combine and Coat
Shape Cookies
Chill and Set
Store
Technique Tips
Start by melting butterscotch chips and almond butter evenly over low heat. High heat scorches sugars, leads to grainy, unpleasant texture. Stir frequently, watch for shiny, homogeneous consistency—no lumps or streaks. Mix cereal and malted milk balls in a large bowl; important to have space for thorough tossing without crushing pieces. Pour sauce slowly, fold gently. When spooning cookies, wet your spoon to keep neat shapes and avoid lingering sticky clumps. Cookies should be about two inches round—small or too big complicates even cooling. Refrigeration firms them properly; cold temperature solidifies fats to lock shape. Store airtight, warm rooms cause softening—chill before serving if needed. A few more minutes off melting prevents crystallization, giving a cleaner taste and texture.
Chef's Notes
- 💡 Melt butterscotch chips low, stir constantly. Watch for shine. If graininess appears, remove immediately. Grainy texture means burning. Keep stirring, avoid high heat.
- 💡 Mix Rice Krispies and malted milk balls gently. A large bowl helps. Not too tight—preserve cereal crunch. Break up clumps during mixing to coat evenly.
- 💡 Shape cookies with a wet spoon. Avoid sticking. Two inches wide works best, even cooling. For sticky fingers, chill longer. Avoid overdoing; maintain texture.
- 💡 Storing cookies? Airtight container is key. Room temp is risky; they soften. Chill before serving if too soft. They’ll hold shape better when cold.
- 💡 Watch melting butterscotch time. A few minutes less helps avoid crystallization. Clean, unburned flavor is what you want. Stay alert for shiny finish.
Kitchen Wisdom
What to do if cookies are too soft?
Refrigerate cookies before serving. If too mushy, they lose shape. Chill helps firm them.
Can I substitute almond butter?
Try peanut butter but texture changes. Check if allergies exist. Other nut butters may work too.
What if the butterscotch sauce is grainy?
Low heat during melting solves it. Always stir. Remove promptly if grain occurs.
How long can I store them?
Up to a week at room temp. But colder is better. Use airtight container. Softness increases at warmer temps.
