Buttery, chewy, and packed with nostalgia, these butterscotch bars blend melted butter, brown sugar, and silky vanilla into one golden bite. Toss in some flour, eggs, and sweet butterscotch chips, and you’ve got yourself the kind of treat that smells like your kitchen just got hugged.
We’re talking rich, gooey centers with crisp, golden tops—the kind that crackle just slightly when you cut into them. These butterscotch bars don’t beg for attention; they quietly charm you into grabbing just… one… more.
Sometimes you don’t need a story. Just a mixing bowl, a spatula, and a little sugar therapy. These butterscotch bars are soft and chewy with a brown sugary depth that kind of reminds me how good a kitchen can smell on a lazy Sunday. You could pull these out for book club, or to bribe coworkers, or because you need something sweet that isn’t another cookie (no shade to cookies—we’re just branching out). And if you like the kind of desserts that toe the line between blondie and cookie bar, oh buddy. You’re in for a cozy moment.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Butterscotch Bars Recipe
No drama. No ten-step caramel miracles. Just buttery, chewy, golden bars that come together quicker than you’d think. And yes—you’ll want to lick the spoon.
- Ridiculously simple to make: You just stir your heart out and pop them in the oven. No mixer needed unless it’s been that kind of day.
- Sweet and salty and buttery in all the right ways: The salted butter mellows the sweetness and brings the richness forward in such a lovely way.
- Insanely chewy centers: The egg yolks and brown sugar combo delivers that soft-gooey-center moment we all quietly hope for.
- Polishes off a cup of coffee like a dream: One of these next to your mug? Instant upgrade to your afternoon.
- Looks fancy when cut into squares, behaves casual enough for snacking: I mean, they’ll sit pretty on a platter, but nobody will judge if you eat them straight from the pan.
- Perfect freezer stash potential: Bake once, freeze half, feel like a baking genius next time your sweet tooth ambushes you.
Ingredient Notes
Honestly, these are really forgiving, but here’s what each part brings to the party (and what you might tweak if you’re feeling bold):
- Salted butter: Melted and cozy, it brings richness and just enough salt to balance the sweet. You could use unsalted and toss in an extra ½ teaspoon of salt, but I love the slightly savory kick here.
- Light brown sugar: This is the chewy-maker. The molasses content keeps things moist and deep in flavor.
- Granulated sugar: Helps with structure and crispness on the edges. Too much brown sugar can make things overly dense, so the mix matters.
- Egg + extra egg yolks: Those yolks are secret moisture bombs. They add richness and that luxurious, soft set in the middle.
- Vanilla extract: Rounds everything out. If you’ve got bourbon vanilla, now’s the moment.
- All-purpose flour: Your foundation. Stick with regular here; whole wheat would make these weirdly dry.
- Cornstarch: My little secret for tenderness. Just a tablespoon, but it lightens the crumb like magic.
- Baking powder: Lifts the bars enough to not feel brick-like. Don’t skip (unless you like bricks).
- Butterscotch chips: Sweet and melty, but with a deep, almost toffee thing going on. Reserve some for the top so they peek out all pretty.
How To Make This Butterscotch Bars Recipe
Grab a mixing bowl and some patience while they bake. You’ll barely break a sweat making these, I promise.
-
Prep the pan and oven: Preheat your oven to 350°F and line a 9×13-inch pan with parchment paper. Leave a little paper overhang on the sides so you can lift the bars out easily later. Bonus points if your parchment corners cooperate (mine never do).
-
Stir up the sugars and butter: In a medium bowl, whisk the melted (and cooled!) butter with both sugars. You’re aiming for smooth and creamy, not gritty. If it smells buttery-sweet and you kinda want to eat it with a spoon, it’s ready.
-
Add the eggs and vanilla: Beat in the egg first, then the two yolks one at a time, followed by the vanilla. This is where it starts smelling like cookie dough heaven.
-
Combine the dry stuff: In a separate bowl, whisk the flour, cornstarch, and baking powder together. You want everything evenly dispersed so you don’t get a weird bite of baking powder later.
-
Mix them together gently: Slowly stir the dry mixture into the wet. When it’s about halfway combined, toss in your butterscotch chips (but save ¼ cup for the topping). Finish mixing just until there are no powdery bits visible.
-
Spread and top: Scrape the batter into the pan and press it evenly into the corners. Then scatter the rest of the butterscotch chips on top like confetti.
-
Bake it up: Bake for 25 to 30 minutes until the top is golden brown and a toothpick comes out mostly clean. A few moist crumbs are fine—it sets more while cooling.
-
Cool completely before slicing: This part’s hard. But seriously, if you cut too soon they’ll be mushy. Let them cool in the pan, lift out with that parchment, then slice into clean squares.
Storage Options
These bars play well with time, which is great because I like knowing I have something sweet waiting for me in the fridge. Or freezer. Or both.
Got leftovers? Cool the bars completely, then store them in an airtight container at room temp for up to 3 days. They’ll stay chewy and happy on the counter, especially if your kitchen isn’t too warm.
If you want to keep them longer, the fridge is your friend. Stack them between parchment layers to keep them from sticking together, and they’ll hang out just fine for up to a week. Let them come to room temp before serving so they don’t feel like sugar bricks.
Wondering if you can freeze them? Yes, yes you can. Just wrap individual squares in plastic wrap, toss them all in a big zip-top bag, and freeze for up to 2 months. To reheat, a quick zap in the microwave (maybe 10–15 seconds) perks them right back up.
Variations and Substitutions
You can absolutely riff on these bars depending on what’s in your pantry or what flavor mood you’re in. Here’s how to tweak things without wrecking the magic:
-
Chocolate chips: Swap some or all of the butterscotch chips for chocolate if you’re more choco-inclined. Go for semisweet or milk, depending on your vibe.
-
Toffee bits: These add a brittle-sweet crunch that plays ridiculously well with the gooey base. Just fold them in near the end.
-
Nuts: Chopped pecans or walnuts are a lovely addition. They add texture and a little bitterness to offset the sweet.
-
Brown butter: If you want to get fancy without much work, brown the butter before using it. It gives the bars a seriously nutty backdrop.
-
Pumpkin spice twist: Add ½ teaspoon of pumpkin spice to the dry ingredients for a fall-ish version. Bonus—pairs fantastically with a mug of apple pie moonshine.
What to Serve with Butterscotch Bars
I mean, they’re bars. You can eat them with your hands while watching TV. But if you’re trying to build a whole vibe, here’s some tasty inspiration.
-
Something creamy and cool: A scoop of vanilla or even cinnamon ice cream makes these feel suddenly fancy. You could even sandwich one of these bars around ice cream if you wanna get wild (in fact, check out these ice cream sandwich moments for more ideas).
-
Bold coffee or espresso: The bitter notes in black coffee balance the sweetness of these bars like a dream. Plus, dunking is encouraged.
-
Fresh fruit: A little side of raspberries or sliced pears cuts the richness. Or eat them on top if you want to feel like a dessert rebel.
-
Savory contrast: Hear me out—if you’re hosting a little get-together, serve these as the dessert after something vibrant and savory like pan seared salmon. Opposites attract, right?
-
Whipped cream cloud: Just a spoonful of barely-sweetened whipped cream on top makes a casual bar feel elevated—without much effort at all.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make butterscotch bars ahead of time?
Absolutely. In fact, these bars taste even better the next day as the flavors meld. After they cool, just cover the pan or transfer the bars to an airtight container. They’ll stay fresh at room temp for up to 3 days, or in the fridge for up to a week. Perfect for making ahead when you’re batch baking or prepping for a party.
Why are my butterscotch bars dry or crumbly?
Most likely, they were overbaked or the flour was packed too tightly. Try spooning flour into your measuring cup and leveling it—not scooping straight from the bag. Also, pay close attention to the baking time. Pull them when they look golden but still feel a bit soft in the middle. They’ll firm up as they cool.
Can I use unsalted butter instead of salted?
You sure can. Just add an extra ½ teaspoon of salt to the dry ingredients to balance the sweetness. Salted butter adds a savory edge that plays beautifully with butterscotch chips, but unsalted totally works in a pinch.
Can I freeze butterscotch bars?
Yep, and it’s my favorite trick for no-pressure treats. After cooling, wrap individual bars in plastic wrap and toss them in a zip-top freezer bag. Freeze for up to 2 months. When the craving strikes, unwrap and microwave one for 10 to 15 seconds. Almost as good as fresh-baked, with zero effort and zero dishes.
Butterscotch Bars
Ingredients
- 1 cup (227 g) salted butter melted and cooled
- 1 cup (200 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 2 egg yolks
- 1 tbsp (15 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt add only if using unsalted butter
- 1 1/4 cups (225 g) butterscotch chips divided, reserve 1/4 cup for topping
Equipment
- Mixing bowl
- Whisk
- 9x13-inch Baking Pan
- Parchment paper
- Spatula
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a medium bowl, whisk together melted and cooled butter, light brown sugar, and granulated sugar until smooth and creamy.
- Beat in the whole egg, then the two egg yolks one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt (if using).
- Gently add the dry ingredients to the wet mixture, stirring until just combined. When the batter is half-combined, add 1 cup of butterscotch chips and finish mixing just until no flour remains.
- Spread the batter evenly into the prepared pan, smoothing the top. Scatter the remaining 1/4 cup butterscotch chips on top.
- Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
- Cool completely in the pan. Use the parchment to lift out the bars, then slice into squares. Enjoy!
