Butterscotch Bars
These thick cookie bars combine a deep brown sugar flavor and buttery richness with a soft, chewy center. Simple to bake and packed with sweet butterscotch chips in every bite.
Equipment
- 9x13 metal baking pan
- Large Mixing Bowl
- Wooden spoon or spatula
- microwave-safe bowl or saucepan
- Sharp chef's knife
Ingredients
- 1 cup unsalted butter you will be melting this
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon salt If using unsalted butter, don't skip the salt!
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 2 1/2 cups all-purpose flour
- 1 cup butterscotch baking chips I use Nestle Tollhouse
Instructions
- Preheat oven to 350oF. While preheating, be sure to read tips and tricks in post above for recipe success.
- Warm the 1 cup unsalted butter in a microwave-safe bowl or saucepan until it is just melted.
- In a large mixing bowl, combine the unsalted butter with the 1 cup light brown sugar and 1 cup granulated sugar. Stir until combined. (I recommend mixing this by hand rather than a mixer.)
- Stir in the 2 large eggs and 1 tablespoon vanilla extract, followed by the 1 teaspoon baking powder and 1 1/2 teaspoon salt.
- Mix in 1 tablespoon cornstarch and 2 1/2 cups all-purpose flour, followed by the 1 cup butterscotch baking chips. Mix the dough until well-combined.
- Generously grease a metal 9x13 pan. If you plan to remove the bars from the pan, I also recommend lining the bottom with parchment paper.
- Spread dough into an even layer in pan. Sprinkle on some extra butterscotch chips for added presentation. Bake for 26-28 minutes, or until edges are slightly golden brown and then center no longer looks wet (they will look a tad underbaked, as this is the key to a soft, gooey bar).
- Cut into 12-24 bars (I like to cut them big) and enjoy! Store in an airtight container for 3-4 days.
Notes
Mixing tip: Mix the dough by hand using a wooden spoon or spatula. Electric mixers incorporate too much air, which will cause the bars to rise like a dry cake instead of staying dense and chewy.
Baking tip: Pull the pan from the oven as soon as the edges are golden brown and the middle looks soft and matte rather than wet. They will finish setting as they cool on the counter.
Pan choice: Use a metal 9x13 pan for the most even heat distribution. Glass pans retain heat longer and can cause the edges and corners to overbake and dry out.
Storage: Once completely cool, keep the bars in an airtight container at room temperature for up to 4 days. Avoid refrigeration, as cold air tends to firm them up and dull their soft chew.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.