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Chocolate Butterscotch Nutty Clusters - TSLC

Here are my Chocolate Butterscotch Clusters. Do you ever find yourself craving chocolate and you don’t have a thing in the house to satisfy that craving?  I find myself in this situation often because I am a chocoholic and when I start craving it, I will turn the cupboards and pantry upside down trying to find something for my sweet tooth.  This happened to me a couple of days ago. I came up with these clusters that are so easy to make and so good.


1 cup chocolate chips (You can use dark chocolate or any kind you like or have on hand)

1 cup butterscotch chips

2 teaspoons shortening

1/2 cup coconut

1/2 cup raisins

1/2 cup nuts of your choice (I used walnuts)

Place chocolate chips, butterscotch chips and shortening in a microwave safe bowl.  Microwave for  1 to 2 minutes or until melted, stirring often. Remove and stir in coconut, raisins, and nuts.  Place cupcake papers in muffin tins and put about two tablespoons chocolate mixture in each one.  Place in refrigerator for about 45 minutes or until hardened.  Makes 12 clusters depending on size you make them.  These keep well in the fridge for several days. Just remove from papers and put in plastic freezer bags.  Enjoy when a craving for chocolate hits you!

Chocolate Butterscotch Nutty Clusters - TSLC2Note:  The shortening in the recipe makes the chocolate smoother and more manageable.  Don’t substitute butter or margarine. It has water in it and can ruin the melting process.

If you like this recipe, you might also like my recipe for Honey Nut Cheerio Treats!

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  1. I made these today. They came out great. I think next time I will omit the coconut & just use chocolate chips because I really couldn’t taste the butterscotch. Can’t believe I had all of the ingredients on hand. Ran across this recipe the other day on fb. Thanks for sharing.

  2. Can you use oil instead of shortening?

  3. Janice k La Bonte says:

    As soon as a buy butterscotch chips, i,m making them, i can hardly wait….

  4. could you add rice crispy s in this recipe instead of coconut???

  5. Diane McBryde says:

    I agree these would be great with peanut butter chips and peanuts.

  6. These look great, and I’m trying to eat more homemade treats and fewer store bought ones. Not crazy about raisins, though, so I can do lots of testing for substitutions!

  7. I make something similar to this except instead of butterscotch I use peanut butter chips and instead of coconut I use miniature marshmallows.

  8. you can get organic shortening with no trans fats or gmos in most health food stores.

  9. it’s gluten free correct???

  10. can you leave the coconut and raisins out

  11. Sheryl Pescor says:

    I have substituted dried cranberries for the raisins since I don’t like raisins and they are delicious.

  12. Can u use liquid oil?

    • The Southern Lady says:

      I have not tried liquid oil.

      • Liquid oil does not work well. Shotening works so well because it returns to a solid state once it sets up. Liquid will give you the smooth consistency but will leave a greasy residue.

  13. I bet they would be good with peanut butter chips & salted peanuts!

  14. Chocolate and butterscotch, two of my favorites. I plan to try these using coconut oil instead of shortening.

  15. I make a version of these at Christmas…1 bag choc. chips, 1 bag butterscotch, 3c peanuts. They are my husbands favorite. Your recipe looks so good, and I love coconut. I am making these.

  16. Should be crisco. Sorry!

  17. You mean like Cisco shortening?

  18. These look and sound wonderful! Perfect cure for that sweet tooth, and I have a mouthful! Thanks for the great recipe! Pinning and sharing! Cheers!

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