Butterscotch Bars

These easy Butterscotch Bars have a rich buttery flavor and irresistible chewy texture. Enjoy them warm or at room temperature as an afternoon treat, a handheld game day snack, pack them up for picnics or serve them as a holiday dessert.

What’s the Difference Between Butterscotch and Caramel?

Butterscotch is typically made with brown sugar and caramel is made with white sugar. Some caramel can be made using a combination of white sugar and light brown sugar. In addition to butter, caramel usually includes heavy cream as an ingredient for a creamy texture.

Ingredients to Make Butterscotch Bars Recipe

These are very rich with butterscotch flavor, the secret ingredient is using the dark brown sugar, and this is what makes them “butterscotch” other than just adding the butterscotch chips. They are dense and chewy and slightly crisp up along the edges, loaded with butterscotch in every bite! Ingredients you’ll need to make these easy Butterscotch Bars: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the batter.
• Sugar – Dark brown sugar for sweetness.
• Leavening – Baking powder and salt gives lift to the batter.
• Butter – Melted unsalted butter adds richness to the flavor.
• Whole Eggs – Two large eggs bind the batter ingredients.
• Flavoring – Two teaspoon vanilla extract gives creamy floral notes to the batter.
• Baking Chips – Butterscotch baking chips for the batter and melted with heavy cream to drizzle the tops.

How to Make the Best Butterscotch Bars

• Heat Oven and Prepare the Pan – Preheat oven to 350°F. Line a 13×9-inch baking dish with parchment paper. Spray paper with nonstick cooking spray.
• Dry Ingredients – Use a whisk to sift together the flour, baking powder, and salt until combined.
• Wet Ingredients and Sugar – In a separate bowl whisk together brown sugar, melted butter, vanilla and eggs until smooth.
• Combine – Add the flour mixture to the wet ingredients stirring together until fully combined.
• Baking Chips – Stir butterscotch chips into the batter.
• Transfer to Pan – Spread batter evenly in pan. Sprinkle top with reserved butterscotch chips.
• Oven – Bake per the cook time in the recipe until a toothpick inserted into the center comes out clean. Cool completely in the pan on a cooling rack.
• Butterscotch Glaze: Melt the remaining butterscotch chips and heavy cream until melted and smooth.
• Remove from Pan – Remove from the pan cut into bars and drizzle the tops with the glaze.

Tips for Making Butterscotch Bars

• Kitchen Tools You’ll Need: Large mixing bowl, medium bowl, measuring cups, measuring spoons, whisk, rubber spatula, 13×9-inch baking dish or baking pan, parchment paper and small microwave safe bowl.
• Aluminum Foil or Parchment Paper: These gooey bars can stick to the pan, if the pan isn’t prepped prior to baking. I typically line the pan with parchment paper, but you could also use heavy duty aluminum foil. Either way, you still need to spray liberally with nonstick cooking spray.
• Drizzle the Bars Before or After Slicing: I think the bars look nice with the butterscotch drizzle on top after cutting into bars, but if you want to drizzle it over the entire pan before cutting, you can do that too. You can also just spread the melted butterscotch over the bars in an even layer and then let it set up.
• When to Serve: This gooey bars can be enjoyed anytime handheld sweets are on the menu. Tea parties, potlucks, picnics, game day, Mother’s Day, Father’s Day, Easter, Christmas and Thanksgiving just to name a few. They’re also delicious served warm with vanilla ice cream.

Recipe Variations

• Alternate Mix-Ins: You may like to swap out some of the butterscotch chips with milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, chopped-up peanut butter cups, toffee bits and peanut butter chips.
• Nuts: You may like to add 1 cup of chopped pecans or walnuts to the cookie dough.
• Butterscotch Drizzle Substitution: Some other topping options you can use instead of using more butterscotch chips would be melted milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, or dark chocolate chips. You can also leave off the topping altogether, it’s entirely up to you.
• Frosting: You could also frost the top with chocolate buttercream, melted creamy peanut butter or brown sugar frosting.
• Brown Sugar: You can use light brown sugar in place of dark brown sugar. Doing so, will make the texture more like butterscotch blondies.

Storage and Leftovers

• Leftovers: Store leftover Butterscotch Bars in an airtight container chilled in the fridge for up to 4-5 days or at room temperature for up to 3 days. They’ll last longer when chilled.
• Freezer: Freeze for up to 3 months. Thaw in the refrigerator and enjoy!

More Cookie Bars Recipes to Make

• Oatmeal Chocolate Chip Pecan Cookie Bars are a throwback dessert from childhood.
• Snickerdoodle Cookie Bars are topped with the classic cinnamon sugar mixture that makes them so good!
• No camp fire needed to make these S’mores Bars filled with mini marshmallows.
• Lemon Chess Bars pack a punch of citrus.
• Samoa Cookie Bars are inspired by the Girl Scout Cookies we all love.
• Island inspired Pineapple Coconut Chess Bars.
• Hello Dolly Bars are a retro handheld sweet treat.
• Oh-so-good Pecan Pie Bars.
• Oatmeal Raisin Bars from Taste and Tell.

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Helpful Kitchen Items: 

• Mixing Bowls
• Cooling Racks
• Measuring Set
• 13×9-inch Pan