Rich, chewy, buttery, and sweet Trisha Yearwood’s Butterscotch Bars are the kind of classic bake-sale treat that never goes out of style. Packed with brown sugar flavor and studded with melty butterscotch chips, these golden bars are easy to make and impossible to resist. Perfect for potlucks, holidays, coffee breaks, or anytime you crave something warm and comforting from the oven.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butterscotch chips
Instructions
- Prep the Oven & Pan00
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. - Cream Butter & Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. - Add Eggs & Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. - Mix Wet & Dry
Gradually add the dry mixture to the wet mixture, stirring until just combined don’t overmix. - Fold in Butterscotch Chips
Gently fold in the butterscotch chips until evenly distributed throughout the batter. - Bake
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Slice
Let the bars cool completely before slicing into squares. Enjoy warm, room-temperature, or even chilled!
Variation
Chocolate Chip Swirl: Replace half the butterscotch chips with chocolate chips for a sweet flavor contrast.
Nutty Crunch: Add ½ cup chopped pecans or walnuts to the batter for a crunchy, earthy twist.
Salted Butterscotch Bars: Sprinkle flaky sea salt on top after baking for a sweet-salty bakery-style finish.
Cinnamon Sugar Top: Mix 2 tbsp sugar + 1 tsp cinnamon and sprinkle over the batter before baking for a warm, spiced crust.
Cooking Notes
