Keto Butterscotch Delights

Ingredients:

• 1 cup Butterscotch Lily’s chips
• 1 tablespoon coconut oil
• 1/3 cup sliced almonds
• 1/3 cup unsweetened coconut flakes

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Instructions:

1. Preheat your oven to 325°F (163°C).
2. Spread the sliced almonds and unsweetened coconut flakes in an even layer on a baking sheet.
3. Toast the almonds and coconut flakes in the preheated oven for about 5-7 minutes, or until they are lightly golden brown and fragrant. Keep an eye on them to prevent burning.
4. While the almonds and coconut flakes are toasting, prepare the butterscotch mixture. In a microwave-safe bowl, combine the Butterscotch Lily’s chips and coconut oil.
5. Microwave the mixture in 30-second intervals, stirring in between, until the chips are completely melted and smooth.
6. Once the almonds and coconut flakes are toasted, remove them from the oven and let them cool slightly.
7. Pour the melted butterscotch mixture over the toasted almonds and coconut flakes, stirring until they are well coated.
8. Using a spoon or cookie scoop, drop small clusters of the mixture onto a parchment paper-lined baking sheet.
9. Let the clusters cool and set at room temperature, or you can place them in the refrigerator for faster setting.
10. Once the clusters are completely set, store them in an airtight container at room temperature or in the refrigerator.