- 11 oz. bag of butterscotch chips
- 5 Tbsp refined coconut oil
Melt butterscotch chips and coconut oil in a double boiler, stirring regularly.
Pour butterscotch shell into a jar, and allow it to cool, before you use it.
It’ll keep for up to a month at room temperature. If it hardens between uses, just microwave it in 20 second intervals, until it’s remelted.