Have you ever tried chewy butterscotch bars? They're seriously one of the best sweet treats out there! Picture this: a buttery, brown sugar batter, loaded up with lots of rich, creamy melted butterscotch and butterscotch chips. You can whip them up in no time and they're perfect for pretty much any occasion, whether it's a bake sale or just a mid-afternoon snack. These butterscotch bars are seriously irresistible.
Imagine biting into a bar that's perfectly chewy, with pieces of creamy butterscotch throughout. It's a match made in dessert heaven! As the bars bake, the butterscotch melts and oozes into every nook and cranny, creating pockets of gooey deliciousness. Trust me, you won't be able to resist the mouthwatering blend of chewy, sweet, and buttery flavors in every bite!
WHAT IS BUTTERSCOTCH?
Butterscotch may be a new flavor for some of you, so let's break it down: it's like caramel's sweeter, more indulgent cousin. Caramel is typically made using white granulated sugar. The secret to making butterscotch is a blend of melted brown sugar, butter, heavy cream, and vanilla extract. The result is a luscious, velvety flavor that perfectly complements the brown sugar batter's sweetness.
INGREDIENTS
Making this butterscotch bars recipe is so simple and requires minimal ingredients to make them taste so delicious.
- Unsalted Butter: You will want to use unsalted butter for this recipe. If you do not have on hand, you can use salted butter but make sure to remove the 1 teaspoon of salt that is required. We will also be melting the butter prior to using in the recipe.
- Light Brown Sugar: This will help create the thick and chewy texture of our butterscotch bars.
- Eggs: Two whole eggs are what help bind this recipe together.
- Butterscotch Chips: Butterscotch is one of my favorite types of chips. This recipe uses melted butterscotch in the batter for a rich, chewy cookie plus additional butterscotch chips throughout.
- Vanilla Extract: Use pure vanilla extract.
- All-Purpose Flour: Make sure to spoon and level your flour into a measuring cup. Too much flour will result in a drier cookie.
- Baking Powder: We use this leavener to help our bars rise and get their thickness.
- Salt: A little salt goes a long way to adding another depth of flavor to the recipe.
STEP BY STEP INSTRUCTIONS:
PART ONE: Prep
Preheat oven to 350. Line a 9"x9" pan with parchment paper and spray with non-stick cooking spray.
PART TWO: Dry Ingredients
Place flour, baking powder, and salt into a small bowl and whisk until combined. Set aside.
PART THREE: Wet Ingredients
Place unsalted butter and 1 cup of butterscotch chips in a small microwave-safe bowl for 30 seconds. Stir and continue melting in 15 second increments until fully combined. Butterscotch will burn quickly so make sure to not overheat. Set aside and let cool. The butter will settle towards the top, we will mix it again right before adding to the batter.
In a large bowl, combine eggs, vanilla extract and brown sugar using a whisk. You will want to continue whisking for at least 2-3 minutes until almost all the sugar is dissolved and the mixture is thinner and lighter. When touching the mixture between your fingers it should be thin and only a few sugar granules felt.
Whisk the butterscotch mixture until all butter is incorporated together, thickened, and homogenous.
Slowly whisk the butterscotch mixture into the egg and sugar batter until fully combined.
PART FOUR: Combine
Stir the flour mixture into the wet ingredients until just combined. Add ¾ cup butterscotch chips to the batter and stir until mixed together.
*NOTE* I recommend only stirring these by hand instead of using a hand mixer. This will help keep these butterscotch cookie bars chewy and well-structured.
PART FIVE: Bake
Pour batter into grease 9"x9" pan and spread out evenly. Top with additional ¼ cup of butterscotch chips, if desired. Bake for approximately 25 minutes until golden brown on top.
Remove from oven and let cool completely before cutting. Sprinkle with flakey sea salt (optional).
TIP
Cut into 9 or 12 bars using a large knife to ensure crisp edges. Spray the knife with cooking spray to help glide through the bars. I have also found plastic knives work very with cutting a clean edge.
STORING AND FREEZING
These butterscotch cookie bars are perfect made the day before or same day of serving. If there are any leftovers, which I highly doubt there will be, they should be stored in an airtight container at room temperature for 3 to 5 days.
These can be frozen for up to 1 month in a freezer-safe container. Thaw to room temperature and serve.
ADDITIONAL COOKIE RECIPES
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📖 Recipe
Butterscotch Bars
Ingredients
Butterscotch Bars
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup light brown sugar, packed
- 2 whole eggs
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, melted
- 2 cups butterscotch chips, divided
Instructions
- Place flour, baking powder, and salt into a small bowl and whisk until combined. Set aside.
- Place unsalted butter and 1 cup of butterscotch chips in a small microwave-safe bowl for 30 seconds. Stir and continue melting in microwave on 15 second increments until fully melted and smooth. Butterscotch will burn quickly so make sure to not overheat. Set aside and let cool. The butter will settle towards the top, we will mix it again right before adding to the batter.
- In a large bowl, combine eggs, vanilla extract and brown sugar using a whisk. You will want to continue whisking for at least 2-3 minutes until almost all the sugar is dissolved and the mixture is thinner and lighter. When touching the mixture between your fingers it should be thin and only a few sugar granules felt.
- Whisk the melted butterscotch mixture until all butter is incorporated together, thickened, and homogenous.
- Slowly whisk the melted butterscotch mixture into the batter until fully combined.
- Stir the flour mixture into the wet ingredients until just combined. Add ¾ cup butterscotch chips to the batter and stir until mixed together.
- Remove from oven and let cool completely before cutting. Sprinkle with flakey sea salt (optional).
- Cut into 9 or 12 bars using a large knife to ensure crisp edges. Spray the knife with cooking spray to help glide through the bars. I have also found plastic knives work very with cutting a clean edge.
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