Chocolate Scotcheroo Fudge

Love all things chocolate and peanut butter? This chocolate scotcheroo fudge combines both of those amazing flavors!

I love making fudge at Christmastime. I am always trying to come up with new recipes for it, and this one is a real hit! I can't wait to share it with all of my family on Christmas day.

Chocolate Scotcheroo Fudge

• 1 Tablespoons Sugar
• 1 Tablespoons Corn Syrup
• 1 Tablespoons Peanut Butter
• 6 Tablespoons Crispy Rice Cereal (gluten free, of course)
• 1 Cup Chocolate Chips
• 1/2 Cup Butterscotch Chips (make sure they are gluten free)
• 1/2 Can Sweetened Condensed Milk

1. Line a loaf pan with parchment paper or lightly greased foil.
2. In a microwave safe bowl, combine sugar and corn syrup. Microwave 10 seconds, stir, and then 10 seconds more, stir, and 10 seconds more, or until sugar granules have disappeared.
3. Stir in peanut butter.
4. Stir in cereal. Set aside.
5. In another microwave safe bowl, combine chocolate chips and sweetened condensed milk. Microwave in 20 second intervals, stirring, until melted.
6. Add a dash of salt and stir.
7. Pour half of the fudge into prepared loaf pan and spread out.
8. Add the scotcheroo mixture on top, pressing out evenly.
9. Pour over the rest of the fudge and spread until smooth.
10. Place in the refrigerator until solid. Then cut, eat, and store leftovers in a covered container in the fridge.

Enjoy!
-Bethany

Easy Butterscotch Puppy Chow

Puppy chow is great any time of the year, but especially so during the Christmas season. Treat your family to a new version of the classic recipe with this butterscotch puppy chow!

This recipe is so easy and delicious, and it is a great treat to snack on while wrapping gifts, watching a Christmas movie, or for putting in a pretty bowl for a holiday party. No matter when you decide to have it, you will love every bite!

If you are making the mix for a crowd, think about doubling or tripling the recipe. It will be gone quickly!

Easy Butterscotch Puppy Chow

• 1/4 Cup Milk Chocolate Chips
• 1/4 Cup Butterscotch Chips (make sure they are gluten free!)
• 2 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 4 Cups Rice Chex Cereal
• 1/2 Cup to 1 Cup Powdered Sugar
• Extra Butterscotch Chips, optional

1. In a large microwaveable bowl, combine chocolate chips, butterscotch chips and butter. Microwave 20 seconds at a time until melted.
2. Add the vanilla to the mixture and stir. Add the cereal and mix until well combined.
3. Add the powdered sugar and stir in the bowl, or toss in a sealed bag.
4. Stir in some extra butterscotch chips (optional), and serve.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

No Bake Chocolate "Scotcharoo" Cups

Do you love Scotcharoos? Do you love chocolate? Does the combination of peanut butter, chocolate, and butterscotch sound like the best thing ever? If so, then you need to try these Chocolate "Scotcharoo" Cups.

These gluten free candies are easy to make. All that you need to do is to melt the chips and peanut butter together, and then add some crispy rice cereal to the mixture. They are made in a mini muffin tin, and they are the perfect bite size treats!

These little treats are perfect for holidays, for sharing with friends and family, or for snacking on by yourself. They are simple enough to make for any occasion, or for any time you are craving something sweet.

No Bake Chocolate "Scotcharoo" Cups

• 1/2 Cup Semi-Sweet Chocolate Chips
• 1/2 Cup Butterscotch Chips
• 1/2 Cup Peanut Butter (or soybutter. I used WOWBUTTER)
• 1 Cup Crispy Rice Cereal

1. In a microwavable bowl, combine chocolate chips, butterscotch chips, and peanut butter. Microwave 20 seconds or so at a time, stirring, just until melted.
2. Stir in crispy rice cereal.
3. Line a mini muffin tin with 24 paper wrappers. Divide mixture between them.
4. Refrigerate until firm, then serve. Keep leftovers refrigerated.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Butterscotch And White Chocolate Chip Cookies

These chewy cookies have both butterscotch chips and white chocolate chips, making them twice as good.

Happy Independence Day, everyone!

I can't believe that it's the 4th already. Where does time go?

What have you been up to for the 4th?

Back to the recipe...

My nephew loves both of these kinds of chips, even more so than chocolate chips, so I had to make these for him. Give the cookies a try, and you will fall in love with the flavors, too!

Gluten Free Butterscotch And White Chocolate Chip Cookies

• 1/2 Cup Unsalted Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 cup White Sugar
• 1 Flax-Egg (1 Tablespoon Flaxseed Meal and 3 Tablespoons Water)
• 1 tsp Vanilla Extract
• 1 Cup plus 2 Tablespoons Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 Cup White Chocolate Chips
• 1/2 Cup Butterscotch Chips

1. Prepare flax-egg (see directions on side of blog.)
2. Preheat oven to 325 degrees.
3. Meanwhile, combine rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt in a medium size bowl. Whisk to combine.
4. In a separate bowl, beat together the softened butter and sugars.
5. Add to the butter/sugar mixture the flax-egg and the vanilla and combine.
6. Dump the flour mixture into the wet ingredients and beat until combined. Stir in chocolate chips and caramel bits.
7. Scoop out onto baking sheet and bake for 8-10 minutes.

Happy 4th of July! I hope you're enjoying lots of good food and good company today.

-Bethany

Butterscotch Chip Chickpea Cookies

Chickpea cookies are one of my favorite things ever. They are soft, moist and delicious, and you would never guess that they have beans in them if you didn't know otherwise. They are filled with fiber and protein, and yet they are the perfect, sweet dessert.

These butterscotch chip chickpea cookies are especially good. They are just as soft as any other chickpea cookie, and the butterscotch chips give them a rich, sweet flavor. If you haven't tried making chickpea cookies for yourself yet, then now is your chance. Bake up a batch of these cookies, and I know you'll love them.

Butterscotch Chip Chickpea Cookies 

• 1 3/4 cup Chickpeas (or one can)
• 1/3 Cup Brown Sugar
• 2 Tablespoons Butter, softened
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 Cup Butterscotch Chips

1. Preheat oven to 325 degrees. 
2. In the bowl of a food processor, combine drained chickpeas, butter, brown sugar, vanilla extract, baking soda, baking powder and salt. Blend, scraping down sides occasionally, until smooth. 
3. Transfer the dough to a bowl and fold in the butterscotch chips.
4. Scoop onto ungreased cookie sheets and bake for 12 to 15 minutes.
5. Makes about 18 cookies.

Enjoy!

-Bethany

Linking up to Sunday Fitness and Food Link-Up.

Gluten Free/Egg Free Pumpkin Butterscotch Chip Cookies

Kimberly from Just Add Sprinkles always has such great recipes on her blog, and when I saw that she had posted a recipe for Pumpkin Butterscotch Chip Cookies I knew that I needed to give them a gluten free twist.

I took these cookies and made them gluten free, egg free and with a bit less cinnamon than the original recipe called for (since that's my personal preference.) They turned out really great. Chewy, moist and packed with butterscotch chips. These are the perfect Fall treat!

This is one of those recipes that you are going to have to be patient on or make ahead of time (since the dough has to chill in the freezer for 2 hours or more) but it is so worth it. My nieces and nephew loved them.

Gluten Free/Egg Free Pumpkin Butterscotch Chip Cookies

• 1 1/2 Tablespoons Water
• 1/2 Tablespoon Flaxseed Meal
• 1/4 Cup Unsalted Butter, at room temperature
• 1/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Cornstarch
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Pumpkin Puree
• 1/4 teaspoon Cinnamon (add a bit more, or some pumpkin spice, if desired)
• 3/4 Cup Butterscotch Chips (make sure they are gluten free)

1. Heat the water in the microwave for about 15 seconds. Add the flaxseed meal to it and set aside for about 10 minutes.
2. In a bowl, measure out the rice flour, cornstarch, baking soda, xanthan gum and salt. Whisk to combine.
3. In the bowl of your mixture combine the butter, sugar and brown sugar. Cream together.
4. Add the flax-egg and vanilla extract to the butter mixture and beat to combine. Add the pumpkin puree and cinnamon and beat again.
5. Slowly add in the dry ingredients, beating until thoroughly combined.
6. Fold in the butterscotch chips. 
7. Freeze dough for 2 hours or more.
8. Once ready to bake, preheat oven to 350 degrees and thaw dough for 10 minutes.
9. Scoop onto parchment lined baking sheets and bake for 8-10 minutes.
10. Allow to cool and enjoy (or, if you can't resist them, eat them hot like me and risk a burned tongue.)

Adapted from this recipe.

Happy Autumn!
-Bethany