Why have just peanut butter and chocolate when you can add butterscotch and crispies too? These babies are the perfect amount of salty and sweet, plus little crackles under your teeth for an after-meal treat (or anytime). The bonus is no weird ingredients you don’t like and the ease of no-bake. Onward!
Notes: Organic puffed Quinoa is by Cereausly, source HERE.
Crispy Scotcheroo Cups
Ingredients: 1 cup butterscotch chips, 3/4 cup chocolate chips (see tips on types below), 1 tbsp. melted butter (or coconut oil), 2 tbsp. creamy peanut butter, 1/2 cup puffed quinoa, flaky salt.
Makes 24 mini cups or 12 standard.
1. Melt butterscotch/chocolate: Melt the butterscotch chips and 1/4 cup of the chocolate chips in a heat-proof bowl over simmering water (or microwave at half-power in 30-second increments) stirring frequently until mostly melted. Stir in the melted butter and peanut butter until glossy and smooth, stir in the quinoa.
2. Fill cups/freeze: Fill the paper cups to half way, about 2 tsp. each. Bang the pan a bit to remove air-bubbles and even them out. Freeze to set, 10 minutes or so.
3. Melt and top: Melt the remaining 1/2 cup of chocolate chips, then spoon 1 tsp. into each cup, using a skewer or tip of a knife to spread it evenly over the top. Freeze to set. Sprinkle with flaky salt. Store in the refrigerator.