Move over chocolate chips! These butterscotch bars will rock your world! With a taste of nostalgia in every bite, these bars perfectly blend simplicity and indulgence. Made with staple ingredients, these cookie bars couldn't be easier to whip up.
Like my peanut butter s'mores bars, these treats always get rave reviews.
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This post was originally published in February 2019 and has been updated.
These butterscotch bars remind me of childhood treats with their homemade aroma wafting through the kitchen. They are rich, chewy, and full of comforting vibes, like these cake mix peanut butter fudge bars. From cozy weekend baking to desset with friends, these bars will satisfy your sweet craving.
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Why This Recipe Works
- Rich and chewy - Buttery butterscotch morsels pack these bars with a smoky, caramel-like flavor. Baking cookie dough in bar form creates crispy outer edges and soft and chewy inside pieces. The best of both worlds!
- Easy to prepare - Made with basic pantry staples, the dough doesn't need to be chilled, and you don't need to stand by the oven baking several batches of cookies.
- Crowd-pleasing! This recipe makes a large pan of bars, ideal for gatherings, bake sales, or potlucks.
- Versatile recipe - This recipe is a great base for any cookie bar flavor. Add peanut butter chips, chocolate chips, M&Ms, or sprinkles if you're not a butterscotch fan.
Ingredient Notes
Butterscotch Bar Dough
- Basic pantry staples: You will find the usual cookie dough suspects - butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda, and salt.
- Egg yolk: Adding an extra egg yolk contributes to the chewy texture of these bars.
- Cornstarch: A small amount of cornstarch gives the cookie bars a tender crumb.
- Butterscotch chips: I love butterscotch's buttery, smoky, caramel-like flavor. You can substitute any of your favorite baking chips if you can't find butterscotch chips.
Vanilla Cardamom Icing
- Vanilla bean paste: A staple in my pantry. It's thick and full of robust vanilla flavor with specks of vanilla bean goodness. Vanilla extract can be substituted 1:1.
- Cardamom has wonderful warm spice vibes, which pairs beautifully with the caramel notes of butterscotch. Cinnamon, ginger, or nutmeg can also be used.
See the recipe card for complete instructions and ingredient amounts.
How to Make Butterscotch Bars
Step 1: Preheat the oven to 350℉. Spray a 9x13 metal baking pan with cooking spray and line it with parchment paper. Add the flour, cornstarch, baking powder, baking soda, and salt to a bowl and whisk to combine. Set aside.
Step 2: Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer and blend until light and creamy, about two minutes. Add the egg, egg yolk, and vanilla extract and mix until fully combined, 1-2 minutes.
Step 3: Add the flour mixture and blend until just combined. Fold in the butterscotch chips.
Step 4: Press the dough in an even layer in the prepared pan.
Step 5: Bake for 21-25 minutes or until a toothpick inserted in the center comes out with only moist (not wet) crumbs. Allow the bars to cool in the pan placed on a wire rack.
Step 6: Add powdered sugar, melted butter, heavy cream, vanilla, and cardamom to a small bowl. Whisk until smooth and creamy. Drizzle the icing over the cookie bars. Slice and serve.
Expert Tips
- If you swap chocolate chips for butterscotch chips, omit the cardamom and use cinnamon or almond extract.
- Be careful not to overmix the dough or overbake the bars. Overmixing can cause the bars to be tough, and overbaking will dry them out.
- Don't skimp on the vanilla cardamom icing! The warm spice of the cardamom is heavenly!
- Store the bars at room temperature in an airtight container for up to five days.
Butterscotch Bars FAQs
These bars can be enjoyed straight out of the pan or with a scoop of cinnamon ice cream. Add these to a dessert spread or pack in school lunches.
Yes. Cool the bars completely. Wrap them tightly in plastic wrap, then aluminum foil, and freeze for up to two months. Thaw at room temperature.
More Sweet Treats You Will Love
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📖 Recipe Card
Butterscotch Bars
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Ingredients
Cookie Bars
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- ¾ cup unsalted butter (1½ sticks, softened to room temperature)
- 1 cup light brown sugar (lightly packed)
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 11 ounces butterscotch chips (1 bag)
Icing
- ½ cup powdered sugar
- ½ tablespoon unsalted butter (melted)
- 2 tablespoons heavy cream
- ½ teaspoon vanilla bean paste (or vanilla extract)
- ⅛ teaspoon ground cardamom
Instructions
- Preheat oven to 350℉. Spray a 9x13 baking pan with baking spray and line with parchment paper. Set aside.
- Add the flour, cornstarch, baking soda, baking powder, and salt to a mixing bowl. Whisk to combine. Set aside.2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon Kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Cream together until well blended, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Mix until well combined. Add the flour mixture and blend just until incorporated. Fold in butterscotch morsels, and spread the dough evenly into the prepared pan.¾ cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract, 11 ounces butterscotch chips
- Bake for 21-25 minutes or until a toothpick comes out mostly clean (with moist crumbs, not wet batter). Allow the bars to cool in the pan on a cooling rack.
- Add powdered sugar, butter, heavy cream, vanilla bean paste, and cardamom to a small bowl. Whisk until smooth, adding more cream if necessary to reach drizzling consistency. If icing is too thin, add more powdered sugar. Drizzle the icing over the bars. When the icing sets, remove the bars from the pan, and cut them into squares.½ cup powdered sugar, ½ tablespoon unsalted butter, 2 tablespoons heavy cream, ½ teaspoon vanilla bean paste, ⅛ teaspoon ground cardamom
Notes
- Be careful not to overmix the dough or overbake the bars. This prevents tough and dry bars.
- Vanilla extract can be substituted for vanilla bean paste.
- If using chocolate chips, omit the cardamom in the icing and add cinnamon or almond extract.
- Store the bars at room temperature in an airtight container for up to five days.
- To freeze, cool the bars completely. Wrap them tightly in plastic wrap, then aluminum foil, and freeze for up to two months. Thaw at room temperature.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
I love the ease of cookie bars, and the deep flavor of butterscotch is a delicious treat!