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–+ servings

Butterscotch Bars

Blondie-style butterscotch bars with a soft, gooey texture, melty butterscotch chips, and chopped walnuts — one batter, one 9×13 pan. Makes 20 bars.
Prep Time:15 minutes
Cook Time:20 minutes
Cooling Time:1 hour
Total Time:1 hour 35 minutes

Equipment

  • stand or hand mixer
  • 9x13 Baking Pan
  • Parchment paper
  • Knife

Ingredients

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 12 tablespoons unsalted butter ¾ cup, melted
  • 1¾ cups light brown sugar lightly packed
  • 3 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 8 ounces butterscotch chips divided
  • ½ cup walnuts chopped

Instructions

  • Prepare the pan. Preheat the oven to 350°F. Line a 9×13-inch baking pan with two pieces of parchment paper, layered in alternating directions, leaving a 1–2 inch overhang, and set aside.
  • Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined; set aside.
  • Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter and brown sugar on medium speed until light and creamy, about 2 minutes.
  • Add the eggs. Add the vanilla and ⅓ of the beaten eggs and mix on medium speed until combined. Add the remaining eggs in 2 increments, mixing well after each addition and scraping down the bowl as needed.
  • Mix in the flour. Add the flour mixture and mix on low speed until just combined and no streaks of flour remain, 20–30 seconds.
  • Fold in the mix-ins. Add the chopped walnuts and half of the butterscotch chips and fold with a spoon or rubber spatula until just combined.
  • Fill the pan. Pour the batter into the prepared pan, smooth into an even layer, and scatter the remaining butterscotch chips over the top.
  • Bake the bars. Bake until golden brown and just set, about 20 minutes, or 25 minutes for a drier bar.
  • Cool completely. Place the pan on a wire rack and cool for at least 1 hour — the bars will fall apart if you cut them sooner.
  • Cut and serve. Lift the parchment sling to remove the bars from the pan, place on a cutting board, and cut into 20 bars.

Notes

Store in an air-tight container at room temperature for up to 7 days, or freeze for up to 3 months, wrapped in plastic wrap inside an air-tight container. If using salted butter, omit the salt. Chopped pecans or almonds can be substituted for the walnuts. Makes 20 bars. 

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 132mg | Potassium: 64mg | Fiber: 1g | Sugar: 28g | Vitamin A: 257IU | Vitamin C: 0.04mg | Calcium: 50mg | Iron: 1mg
Servings: 20 bars
Calories: 253kcal
Author: Katie Shaw