Description

These delicious Trisha Yearwood Butterscotch Bars combine a rich, buttery base with sweet butterscotch chips for a chewy, decadent treat. Perfect as a snack or dessert, these bars have a tender crumb with a caramel-like flavor, baked to golden perfection for a delightful homemade indulgence.

Ingredients

Scale

Wet 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

Dry Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins

1 cup butterscotch chips

Instructions

Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or alternatively, line it with parchment paper for easier removal of bars.
Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract to enhance flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the bars tender.
Add Butterscotch Chips: Fold in the butterscotch chips evenly throughout the batter using a spatula or wooden spoon.
Bake: Press the dough evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool and Cut: Allow the butterscotch bars to cool completely in the pan on a wire rack before cutting into squares for serving.

Notes

For easier removal, line the baking pan with parchment paper, leaving some overhang for lifting the bars out after baking.
Do not overmix the batter once dry ingredients are added to keep the texture tender and moist.
Store cooled bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
You can substitute semi-sweet chocolate chips for butterscotch chips if desired.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterscotch bars, Trisha Yearwood recipe, homemade dessert bars, chewy butterscotch bars, easy baking recipe