Butterscotch morsels, peanut butter, and corn flakes—this Butterscotch Drops recipe is a quick, nostalgic no-bake treat everyone loves.

There’s this thing I do—and maybe you do it too—where I agree to bring dessert somewhere and then completely forget I agreed. Until the day of. And usually like… 45 minutes before I’m supposed to show up, keys already in hand, kid with one shoe on, and nothing remotely sweet or celebratory in sight.

That was the setup for these Butterscotch Drops. Pure chaos.

I was staring into my pantry like it owed me an apology. No brownie mix, no flour (because, of course, I was “going gluten-free” for a week and gave mine to a friend), and not even chocolate chips. But then I spotted it. A long-lost, slightly dusty bag of butterscotch morsels. You know when an ingredient feels like it’s trying to get your attention? That was it.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

My grandma used to make something with butterscotch chips and corn flakes. No oven involved. I texted my mom, she sent back the recipe in all caps like it was some sort of sacred spell, and I got to work.

Honestly? These turned out better than anything I could’ve planned. Nostalgic and weirdly addictive. I made them “for the party,” but three didn’t survive the car ride. Oops.

Here’s a quick peek at what’s inside:

Why You’ll Love This Butterscotch Drops Recipe?

There’s something incredibly satisfying about throwing together a treat that doesn’t require anything fancy. No mixer. No oven. No sifting or measuring with precision. You just melt, stir, drop, and chill. And they somehow come out tasting like your childhood and a bake sale had a very sweet baby.

The flavor is deep, buttery-sweet from the butterscotch, but grounded with peanut butter. And then you get this crunch from the corn flakes that just makes everything work. Not too chewy, not too crispy—just kind of perfect in its own weird, unpretentious way.

They’re humble little blobs, honestly. Ugly-cute. But I swear people lose their minds over them. I once brought them to a school potluck and they vanished before anyone even touched the lemon bars or red velvet cupcakes. Sorry, PTA moms.

Ingredient Notes:

Look, this recipe’s stupidly simple. But that’s also why the details matter just enough. Here’s what to keep in mind when you’re gathering the goods for these Butterscotch Drops:

Butterscotch Morsels – Don’t grab the off-brand stuff that doesn’t melt right. I’ve made that mistake and ended up with a clumpy, sad mess. Nestlé’s the go-to in my house. They melt smooth and actually taste like butterscotch—not just overly sweet confusion.
Creamy Peanut Butter – Go for the basic stuff. You know, the one your mom probably packed in your lunchbox? Don’t get fancy with natural peanut butter here—it’s too oily and won’t mix right. You want that classic, creamy, slightly salty, spread-it-on-a-spoon-and-sneak-a-bite kind.
Corn Flakes – Plain, unsweetened flakes. Not the kind with frosting or bran added in. Just the humble, slightly bland crunch you forgot you loved. Bonus: if you’ve got a mostly-empty box no one’s touched in weeks, this is its redemption arc.

How To Make Butterscotch Drops?

Step 1: Prep before panic sets in.
Line a baking sheet with waxed paper, parchment, foil—whatever non-stick surface you’ve got on hand. This is where your little butterscotch blobs will set up, so give ‘em some room.

Step 2: Melt the magic.
In a big ol’ microwave-safe bowl (seriously, the biggest one you’ve got), dump in the butterscotch chips. Microwave on medium-high for about a minute. Stir. Still lumpy? Give it another 15 seconds. Keep going in little bursts until smooth. Then immediately stir in the peanut butter while everything’s still warm and melty. It should get creamy and dreamy pretty quick.

Step 3: Fold in the flakes.
Add your corn flakes and gently stir. Be patient. It’s gonna look like there’s too much cereal at first, but keep folding. Eventually, everything gets coated. It’s like a peanut butter-butterscotch hug for every flake.

Step 4: Drop and chill.
Spoon out rough tablespoon-sized blobs onto your prepped tray. Perfection isn’t the goal here—messy is charming. Once they’re all lined up, pop the tray into the fridge. Give it about 20 minutes. That’s it.

Done. Snack time.

Storage Options:

I try to be the kind of person who neatly stores my Butterscotch Drops in a labeled container with a “best by” date, but usually, they just live in a zip-top bag in the fridge, sandwiched between string cheese and regret. And that works just fine.

They stay good in the fridge for about a week—though I’d be shocked if they lasted that long. You can also freeze them if you want to hide them from yourself. Just lay them out on a baking sheet to freeze individually, then toss them in a freezer bag. They thaw super fast, and (hot take) they taste amazing straight from the freezer.

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Variations and Substitutions:

Honestly, these are kind of hard to mess up. But if you’re the creative type—or your pantry’s running low—here are some ways to tweak it:

No corn flakes? Try Rice Krispies. Slightly different crunch, still tasty.
Want a texture boost? Toss in a handful of chopped nuts, crushed pretzels, or mini marshmallows.
Nut-free? Sunflower butter totally works. So does cookie butter, but then you’re entering “might eat the whole bowl with a spoon” territory.
Want a little salt hit? Sprinkle flaky sea salt on top before chilling. Trust me.

What to Serve with Butterscotch Drops?

Let’s be real, these Butterscotch Drops are great on their own. But if you’re feeling a little extra (or trying to impress someone), here’s how to serve them up:

With coffee or a spiced chai – That warm drink/sweet bite combo just hits.
Crumble over ice cream – Especially vanilla or butter pecan. Instant fancy dessert.
On a holiday treat tray – They hold up beautifully and bring that retro charm.
With zero shame while hiding in the kitchen – Highly recommended.

Frequently Asked Questions:

Do I have to use peanut butter?
Not necessarily. You can sub in another nut butter, or even cookie butter. But peanut butter is kind of the glue—both flavor-wise and literally—so be aware it’ll change things.

Can I leave them out at room temp?
They’ll soften. If you’re okay with slightly sticky fingers and a more melt-in-your-mouth vibe, go for it. I keep mine chilled, especially in warmer months.

Why didn’t my butterscotch chips melt?
It’s probably the brand. Some off-brand chips have weird stabilizers and don’t melt well. Next time, stick with a tried-and-true brand like Nestlé or Ghirardelli.

Here’s the thing. These Butterscotch Drops aren’t fancy. They’re not going to win any baking awards. But that’s kind of the point.

They’re sweet and nostalgic and weirdly addictive in the way only something with cereal and melted chips can be. They remind me of sticky fingers at grandma’s house, of bake sales with paper signs, and of that small, quiet pride you feel when someone takes a bite and immediately asks, “Wait—did you make these?”

So yeah. Make a batch. Eat a few before anyone else sees them. Share if you want, or stash the whole container behind the frozen peas. I won’t judge.

And if you try them, I wanna hear how it went. Did you get creative? Did they disappear in ten minutes? Did you add too many marshmallows and end up eating it with a spoon (because… same)? Let’s talk.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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