Scotcharoos
Servings: 50 whole macarons
Ingredients
Filling
- 1 cup peanut butter (creamy)
- 1 stick (4 oz) unsalted butter (room temperature)
- 1 cup powdered sugar
- 1 cup butterscotch morsels (chips), melted and slightly cooled
Topping
- 1 cup semi sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Optional: Remove 25 grams of almond flour and add 25 grams of ground rice krispies cereal. If you do decide to add rice krispies cereal, these will no longer be gluten free.
- Bake the shells and let them cool completely
Make the Filling
- Beat together the butter and peanut butter until completely combined
- Add the powdered sugar and beat on low speed until combined then turn the mixer to high and whip until fluffy
- Turn the mixer on medium and slowly pour in the melted butterscotch. Once incorporated, turn to high and whip until fluffy
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the semi-sweet chocolate
- Add the vegetable oil and stir until smooth
Dip the Macarons
- Remove the macarons from the fridge and dip the tops into the melted chocolate
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes