Delish Butterscotch Bar Recipes

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Delish Butterscotch Bar Recipes
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These butterscotch bars are the edible equivalent of finding a $20 bill in your winter coat: unexpected, cozy, and suspiciously easy to fall in love with. We’re talking brown-sugar gooey, toffee-kissed squares with a chewy center and crisp edges that make you feel like you did something fancy when you absolutely did not. Yes, I melted the butter in the microwave. Yes, the pan is too small. No, I won’t wash fewer dishes. If you’re craving a dessert that tastes like grandma’s recipe but behaves like a modern overachiever, welcome to your new house specialty.

Last time I made these, my husband walked into the kitchen, sniffed the air like a curious raccoon, and immediately declared he would “wait for them to cool” while hovering with a spatula. The kids tried “helping” by pouring an avalanche of chocolate chips into the batter; I fished half of them out with my fingers because apparently I enjoy living on the edge. Did I burn my tongue on a corner piece because patience is a myth? Absolutely. Did I pretend it was part of the testing process? Also yes. We all have our gifts.

Why You’ll Love This Delish Butterscotch Bar Recipes

– It’s a one-bowl situation… followed by a second bowl because I refuse to measure chocolate in my heart.
– Chewy middle, crispy edges, and the kind of butterscotch flavor that makes you hum a little. Don’t deny it.
– Uses pantry ingredients you already own, unless your pantry is just six kinds of hot sauce. Respect.
– Plays nice with add-ins: nuts, chocolate, coconut, pretzels—go wild like it’s bake sale season.
– Crowd-pleaser that looks like you tried. Spoiler: you didn’t.
– Freezer-friendly for “future me” who deserves something sweet and suspiciously convenient.

Time-Saving Hacks

– Melt the butter in the microwave and pretend it was “gently clarified.” We’re all artists here.
– Line the pan with parchment and leave long overhangs so you can lift the bars out like a magician. Less scrubbing, more snacking.
– Use the same measuring cup for brown sugar and syrupy stuff after the butter—everything slides right out. Science!
– Don’t sift the flour. Whisk it in the bowl and call it rustic.
– Chill the whole pan in the fridge for 15 minutes before cutting to avoid crumb shrapnel.
– If you’re really rushing, bake in two smaller pans so they cool faster. Yes, that’s chaotic. Yes, it works.

Serving Ideas

– Warm squares with vanilla ice cream. Add caramel drizzle if today was “a day.”
– Sprinkle flaky salt on top and pretend you own a pastry studio.
– Coffee pairing: black if you’re tough, latte if you’re fancy, iced if you gave up.
– Serve with wine if the kids drove you nuts. Red, white, or “whatever’s open.”
– Cut into tiny squares for parties. Or cut one giant bar and call it a personal pan dessert.

What to Serve It With

– Fresh berries for that “balance” your conscience keeps pestering you about.
– A bowl of whipped cream and a spoon. I don’t make the rules.
– Salty snacks like pretzels or roasted nuts—sweet needs a sidekick.
– Strong tea, because these bars are sweet and your willpower is not.

Tips & Mistakes

– Don’t overbake. Pull them when the center still looks a little soft; they set as they cool.
– Pack the brown sugar. Loose sugar = dry bars = sadness.
– Cool before cutting unless you like goo-pancakes. I mean, still delicious, just… chaotic energy.
– Add-ins sink? Toss them in a tablespoon of flour first so they suspend like well-behaved little flavor boats.
– Pan too small? Expect thicker bars and extra time. Pan too big? They bake faster—start checking early.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 3 days in an airtight container with parchment between layers.
– Fridge: up to a week. Warm in the microwave for 8–10 seconds for gooey vibes.
– Freezer: wrap tightly; freeze up to 2 months. Thaw at room temp, or live dangerously and eat it cold.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Brown butter the butter for a nutty upgrade. Ten extra minutes, zero regrets.
– Add chopped toasted pecans or walnuts for crunch and to feel like a responsible adult.
– Sprinkle chocolate chips, white chocolate chunks, or toffee bits into the batter. Or all three.
– Coconut flake swirl if you’re feeling tropical and mildly chaotic.
– Pretzel crust base: crush pretzels with a little melted butter, press in pan, pour batter over. Sweet-salty magic.
– Gluten-free flour blend works—keep it 1:1 and don’t overmix.

Frequently Asked Questions

I can’t have gluten… will this still work?
Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.
Do I have to peel the pineapple first?
Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.
Can I use canned pineapple instead of fresh?
Sure. Just drain it well or enjoy syrup soup. Still tasty, though.
How sweet is this? Can I tone it down?
Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.
What if I skip the sesame oil?
Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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Delish Butterscotch Bar Recipes

Delish Butterscotch Bar Recipes

Chewy, buttery butterscotch bars loaded with melty chips and a hint of vanilla—simple to make in one bowl and perfect for sharing.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.75 cup unsalted butter melted, slightly cooled
  • 2 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1.5 cup butterscotch chips
  • 0.75 cup pecans chopped, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment, leaving an overhang, and lightly grease.
  • Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • In a large bowl, stir melted butter and brown sugar until smooth and glossy; let stand 2 minutes to cool slightly.
  • Whisk in eggs and vanilla until fully combined and shiny.
  • Add dry ingredients and fold just until no streaks of flour remain; do not overmix.
  • Fold in butterscotch chips and pecans. Batter will be thick.
  • Spread evenly into the prepared pan and smooth the top.
  • Bake 22 to 26 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  • Cool completely in the pan on a rack. Use the parchment to lift out, then cut into 24 bars.
  • Store airtight at room temperature up to 4 days, or freeze up to 2 months.

Notes

For gooier bars, pull them from the oven when the center still looks slightly underdone. Swap pecans for walnuts or leave the nuts out entirely.
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Featured Comments

“Made this last night and it was so flavorful. Loved how the creamy came together.”
★★★★☆ 4 weeks ago Nora
“Made this last night and it was will make again. Loved how the creamy came together.”
★★★★☆ 4 weeks ago Amelia
“New favorite here — will make again. sweet treat was spot on.”
★★★★☆ 10 days ago Layla
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
★★★★☆ 5 days ago Mia
“Made this last night and it was will make again. Loved how the crowd-pleaser came together.”
★★★★☆ 4 weeks ago Ava
“Super easy and family favorite! My family asked for seconds. Saving this one.”
★★★★☆ today Ava
“Super easy and will make again! My family asked for seconds. Saving this one.”
★★★★☆ 4 weeks ago Ava
“This sweet treat recipe was so flavorful — the creamy really stands out. Thanks!”
★★★★★ 3 weeks ago Harper
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
★★★★★ 2 weeks ago Mia
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
★★★★★ 7 days ago Olivia

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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