Trisha Yearwood’s Butterscotch Bars offer a chewy, sweet treat packed with rich butterscotch flavor. These bars strike the perfect balance between tender and gooey, making them an irresistible dessert or snack for any occasion.

The image shows three stacked caramel bars on a wooden board with a white marbled texture surface. Each bar has two visible layers: a thick, dense, crumbly light brown base and a smooth, creamy caramel layer on top. The caramel layer is glossy and has a few drops of white drizzle slowly dripping down the sides. The top of the bars is sprinkled with crumbly bits that match the base in color and texture. More crumbly bits and white sprinkles are scattered around the wooden board, adding texture and detail to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter, light brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is key for tender bars.
Step 2: Add the eggs one at a time, beating well after each until fully incorporated to create a smooth batter.
Step 3: Stir in the vanilla extract to enhance the butterscotch flavor.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly combine the dry ingredients.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough bars.
Step 6: Fold in the butterscotch chips using a spatula, ensuring they are evenly distributed throughout the dough without overworking it.
Step 7: Pour the batter into a prepared baking pan and bake according to your preferred bar thickness and oven temperature until golden and set.

Tips & Variations

Use salted butter instead of unsalted and reduce added salt to 1/4 teaspoon for a slightly different flavor profile.
Add chopped nuts like pecans or walnuts for extra crunch.
Try mixing in white chocolate chips along with the butterscotch for an enhanced sweetness.
Be careful not to overmix the dough after adding flour to keep the bars soft and chewy.

Storage

Store the butterscotch bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To serve, bring bars to room temperature or warm briefly in the microwave.

How to Serve

Three square dessert bars are stacked on a white plate with a slightly textured surface. Each bar has three clear layers: a crumbly, light brown base, a smooth light cream middle layer, and a thick caramel-colored top layer. The top layer has more crumbly bits sprinkled over it and caramel sauce dripping down the sides, adding glossy streaks. Crumbs are scattered around the bars on the plate, all set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine or oil instead of butter?

Butter is preferred for its flavor and texture in these bars. Margarine may work but can alter taste and consistency. Oil is not recommended as it will change the texture significantly.

How do I know when the bars are done baking?

Look for edges that are golden brown and a set surface that springs back slightly when touched. A toothpick inserted in the center should come out with a few moist crumbs but no raw batter.