Let the chips melt

[Chilufya]

Do all butterscotch chips melt and get runny at lower temps than chocolate chips? I baked a cake the other day that called for chocolate chips. The chips usually stay in one place. I thought I'd try it with butterscotch chips, and they melted and sunk their way through the cake.

Don't get me wrong, it tasted delish, what with the chips diffused through the cake like that. Trouble is, the top of the cake looked like it had been in a hailstorm - the chips melted and sunk through leaving little holes in the top of the cake.

I want to try the same recipe with peanut butter chips - any light to shed?

(By the way, I'd be happy to provide the recipe if the above tale didn't scare you off!)

 

[ChristianMilitaryWife]

Cook it at a lower temp for a little more time. Use the lower rack of your oven so it isn't getting so much direct heat from the coil. If you're toping it with them wait to put those on till the last 5 minutes or so of cooking. They do melt faster and have a tendency to get watery. It's the lack of fat in them that causes it.