Julie Clark
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Butterscotch Bars
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You just need 10 minutes to whip up these easy butterscotch bars loaded with brown sugar and butterscotch chips. Best served with ice cream!
Chewy butterscotch bars. Imagine these little butterscotch blondies fresh from the oven with a scoop of ice cream melting on top. Oh, and don’t forget the butterscotch ice cream topping.
Are you drooling yet? If not…are you breathing?!!
In my mind, butterscotch does not get the credit it deserves. But when you’re looking for an easy dessert to whip up, this chewy butterscotch bars recipe is the answer. Just 10 minutes. Simple ingredients. No fuss.
About this Butterscotch Bars Recipe:
- Flavor: Brown sugar gives the bars a rich butterscotch flavor, and the butterscotch chips only enhance. The bars are very sweet, so cut them small.
- Texture: They’ll be very gooey when they come out of the oven. The warm, gooey bars are excellent served warm with ice cream. But if you want clean cut bars, allow them to cool for at least 30 minutes.
- Method: The cookie bars bake in a 9×13″ pan. They are thin cookie bars, but packed full of sweet flavor.
Ingredients
This recipe uses pantry staples. Notice that there’s no white sugar. Brown sugar is what makes them chewy!
✨ See the recipe card below for full ingredients and amounts. ✨
Make Butterscotch Bars in 4 Steps
- Prepare. Preheat the oven to 350ºF. Spray a 9×13″ baking pan with cooking spray, then line with a piece of parchment paper (such easy cleanup!). Spray the top of the paper with cooking spray as well.
- Wet ingredients. In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the vanilla and eggs to the butter mixture. Mix well.
- Add dry ingredients. Add the flour, baking powder and salt. Mix well. Stir in the butterscotch chips.
- Bake. Spread the cookie dough in the prepared pan. Bake for 30-35 minutes or until the bars are set in the middle.
A tip about baking
I recommend under baking the butterscotch bars just a little bit. The recipe calls for baking the bars at 350ºF for 30-35 minutes. I tend to bake them for no more than 30 minutes, but they will be a little underdone inside. If you want them firmer, add that extra 5 minutes to the baking time.
Butterscotch Bar Ice Cream Sundaes
Serve the cookie bars with a scoop of vanilla bean ice cream. And maybe a drizzling of butterscotch sauce. The butterscotch cookie bars make for an amazing treat.
I promise.
Storage Instructions
Butterscotch bars are best stored in an airtight container at room temperature for up to 5 days.
Here are some tips to help keep your bars fresh:
- Allow the bars to cool completely. If you package them while they are still warm, they may stick together.
- Use a container that seals tightly. This will help keep out air and moisture. A plastic container with a tight-fitting lid is a great option.
- Store the bars in a single layer, separated by wax paper or parchment paper. This will help prevent the bars from sticking together.
- If you are not going to eat the bars within 5 days, you can freeze them. Wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. When ready to eat, simply remove the bars from the freezer and let them thaw at room temperature for about 15 minutes before serving.
Love butterscotch?
Try our butterscotch potato chip cookies, butterscotch coffee cake and butterscotch chocolate chip cookie bars.
Butterscotch Bars
You just need 10 minutes to whip up these easy butterscotch bars loaded with brown sugar and butterscotch chips. Best served with ice cream!
Servings 15 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 1/2 cup salted butter softened, 4 ounces
- 2 cups light brown sugar 400 grams
- 2 teaspoons vanilla extract 10 grams
- 2 large eggs
- 2 cups all-purpose flour 260 grams
- 2 teaspoons baking powder 8 grams
- 1/2 teaspoon salt 2 grams
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350ºF. Spray a 9×13" baking pan with cooking spray, then line with a piece of parchment paper. Spray the top of the paper with cooking spray as well.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the vanilla and eggs to the butter mixture. Mix well. ½ cup salted butter, 2 cups light brown sugar, 2 teaspoons vanilla extract, 2 large eggs
- Add the flour, baking powder and salt. Mix well. 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Fold in the butterscotch chips. 1 cup butterscotch chips
- Spread the cookie dough in the prepared pan. Bake for 30-35 minutes or until the bars are set in the middle.
- Cut while the bars are still warm.
Video
Notes
- Optional add-ins: pecans, chocolate chips or even a dash of cinnamon are all great ideas.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
- Refer to the article above for more tips and tricks.
Nutrition
Serving: 66g | Calories: 282kcal | Carbohydrates: 52g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 189mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 38g | Vitamin A: 236IU | Calcium: 56mg | Iron: 1mg
These came out very good! I used salted butter and added a splash of butterscotch schnapps too. Addictive.
Butter: salted or unsalted??
I just tried this and it came out like a rock! I only had medium eggs. Should I have used 3 in that case?
I made this and the its kind of gooey and I want them a little cakey but still chewy, what can you recommend for me to do or add or remove from the ingredients?
I was skeptical when putting these in the oven. They didn’t spread smoothly and it look different than the video. I used my hands to push them in the pan. So glad I tried these! They are amazing! I baked 30 minutes and they were perfect.
Turned out super delicious!
They are delicious! If I want to double the recipe would I need to do anything different? It might be a duh question but I am not a very good baker:)
I wanted to make butterscotch cookie bars and could have sworn I used to find a recipe on the back of the nestles bag. They don’t have a recipe anymore so I had to come searching. I didn’t want to use oatmeal, and I was happy I found your recipe. I followed the recipe exactly, except I really wanted them in a jelly roll pan (11 x 15). Just made it fit. I baked in my oven for about 22 minutes. These are yummy and have a wonderful flavor! I will definitely be making them again, and next time I’ll… Read more »
I noticed on the demonstration on how to make the butterscotch cookies they used baking soda instead of powder.Which should we use. Thank You.
Recipe says baking powder, video says baking soda, uh oh…. I used powder. Hope that is correct :/
This is the best desert I’ve ever had! I’m pretty young and I made these taste great! Thanks for posting this recipe!!
Ps I love your personality!!!! 👍👍😃
Can this be made a day or two ahead and refrigerated then cooked?
Very easy very tasty i used an extra egg bc what i had were medium size
I wanted to make something simple and this recipe caught my eye. I made it tonight and its amazing! I didn’t have butterscotch chips in the house so I added a cup of chopped pecans and a cup of toffee bits. These will be made again and again
My New Nabbor made this for My Family and We Loved it so much, hoping to make some of our own, for others! California San Diego