Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips I've been considering making butterscotch chip cookies with homemade butterscotch chips for a while now, but every time I look for recipes I find only butterscotch sauce recipes or recipes that use butterscotch chips.  

So, assuming I've made butterscotch sauce, how would I go about properly hardening it to make chips or chunks out of it?
This page suggests mixing the butterscotch sauce in to white chocolate, which makes sense to me. You need something that will be solid at room temperature.