Trisha Yearwood Butterscotch Bars: The Ultimate Recipe
Introduction
Trisha Yearwood’s Butterscotch Bars are rich, tender, and packed with buttery sweetness. These bars blend soft, chewy texture with the delightful flavor of butterscotch chips, making them an irresistible treat for any sweet tooth.
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
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- Step 2: In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Step 5: Fold in the butterscotch chips evenly using a spatula.
- Step 6: Press the dough evenly into the prepared baking pan using your fingers or the back of a spoon.
- Step 7: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Step 8: Allow the bars to cool completely in the pan before cutting into squares to ensure they set properly.
Tips & Variations
- Don’t overbake to keep the bars soft and chewy in the center.
- Use high-quality butterscotch chips for the best flavor.
- Add 1/2 cup of chopped walnuts or pecans for added texture and flavor.
- Substitute half of the butterscotch chips with chocolate chips for a chocolate-butterscotch combination.
- Drizzle melted chocolate on top of cooled bars for an extra decadent touch.
- Try salted butterscotch bars by using salted butter or sprinkling sea salt on top before baking.
- Add 1 teaspoon of instant espresso powder to the dry ingredients for a subtle coffee flavor.
- Incorporate 1/2 teaspoon of cinnamon or nutmeg into the dry ingredients for warm, spiced bars.
Storage
Store cooled bars in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze individually wrapped bars in a freezer-safe bag or container for 2-3 months. Thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just reduce or skip adding extra salt to avoid over-salting the bars.
How do I know when the bars are done baking?
The edges should be golden brown, and a toothpick inserted in the center should come out with a few moist crumbs—not wet batter. This ensures the bars stay soft and chewy.
PrintTrisha Yearwood Butterscotch Bars: The Ultimate Recipe
Trisha Yearwood’s Butterscotch Bars are a rich, tender treat combining the deep caramel sweetness of butterscotch chips with a soft, buttery base. These bars are easy to make, baked to golden perfection, and perfect for snacks or dessert.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Cream butter and sugars: In a large bowl or stand mixer, beat the softened butter with light brown and granulated sugars on medium speed for 3-5 minutes until mixture is light and fluffy. This ensures a tender texture in the bars.
- Add eggs and vanilla: Add eggs one at a time, beating well after each to fully incorporate. Stir in vanilla extract to enhance the flavor.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute leavening and flavor.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overdeveloping gluten which can toughen bars.
- Fold in butterscotch chips: Use a spatula to gently stir the butterscotch chips into the dough making sure they are evenly distributed without overmixing.
- Prepare to bake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper with overhang for easy removal.
- Press dough into pan: Evenly spread and press the dough into the prepared pan using fingers or the back of a spoon.
- Bake: Bake for 20-25 minutes until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Watch carefully to avoid overbaking.
- Cool and serve: Allow bars to cool completely in the pan to set properly before cutting into squares. Warm bars will be too soft and crumbly.
Notes
- Do not overbake to keep bars soft and moist rather than dry and hard.
- Use high-quality butterscotch chips for best flavor.
- Add 1/2 cup chopped walnuts or pecans for a nutty variation.
- Swap half the butterscotch chips for chocolate chips to create chocolate chip butterscotch bars.
- Drizzle with melted chocolate on cooled bars for extra decadence.
- Use salted butter or sprinkle sea salt on top before baking for a salted butterscotch twist.
- Add 1 teaspoon instant espresso powder to dry ingredients for espresso butterscotch flavor.
- Incorporate 1/2 teaspoon cinnamon or nutmeg for a warm spiced version.
- Store cooled bars in an airtight container at room temperature for 3-4 days or freeze wrapped individually for 2-3 months.
Keywords: Butterscotch Bars, Trisha Yearwood recipe, dessert bars, easy desserts, butterscotch chips, homemade bars
