Trisha Yearwood’s Butterscotch Bars – Sweet, Chewy & Irresistible
Introduction
These Butterscotch Bars are a true Southern classic, made famous by Trisha Yearwood. With a rich brown sugar base, gooey butterscotch chips, and optional crunchy nuts, they’re chewy, buttery, and melt‑in‑your‑mouth delicious. Perfect for potlucks, bake sales, or cozy family gatherings, these bars are the kind of treat that disappears fast.
Why You’ll Love This Recipe
Easy to make: Simple pantry ingredients, minimal prep.
Chewy texture: Brown sugar and butter create a soft, rich bite.
Customizable: Add nuts, chocolate, or drizzle for variety.
Crowd‑pleaser: Makes 16 bars—ideal for sharing.
Ingredients
2 cups all‑purpose flour
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, melted
2 cups packed brown sugar
2 large eggs
2 tsp vanilla extract
1 cup butterscotch chips
½ cup chopped pecans or walnuts (optional)
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Grease or line a 9×13‑inch baking dish with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Make the Base
In a large mixing bowl, combine melted butter and brown sugar. Stir until smooth.
Step 4: Add Eggs & Vanilla
Mix in eggs and vanilla extract until well combined.
Step 5: Combine Batter
Gradually add dry ingredients, stirring just until incorporated.
Step 6: Add Mix‑Ins
Fold in butterscotch chips and nuts, if using.
Step 7: Bake
Spread batter evenly into prepared pan. Bake 25–30 minutes, until edges are set and center is slightly soft.
Step 8: Cool & Slice
Let cool completely before cutting into bars.
Tips & Tricks
Extra gooey: Slightly underbake for a softer center.
Nutty crunch: Pecans add Southern flair, walnuts add earthiness.
Decorative finish: Drizzle melted chocolate or caramel over cooled bars.
Storage: Keep in airtight container up to 5 days; freeze up to 2 months.
Variations
Chocolate Chip Bars: Swap butterscotch chips for semi‑sweet chocolate.
Holiday Version: Add dried cranberries or white chocolate chips.
Salted Caramel Twist: Sprinkle sea salt on top before baking.
Mini Bars: Bake in muffin tins for individual servings.
Serving Ideas
Serve warm with vanilla ice cream.
Pack in lunchboxes for a sweet surprise.
Stack in cookie tins for gifting.
Pair with coffee or tea for an afternoon treat.
FAQs
Q: Can I use margarine instead of butter?
Yes, but flavor will be less rich.
Q: Can I make these gluten‑free?
Yes, substitute with a 1:1 gluten‑free flour blend.
Q: Can I double the recipe?
Absolutely—bake in two pans or a larger sheet pan.
Recipe Details
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: ~45 minutes
Yield: 16 bars
Final Thoughts
These Trisha Yearwood’s Butterscotch Bars are chewy, sweet, and utterly addictive. With their rich flavor and simple preparation, they’re the perfect dessert to keep in your baking rotation.