Trisha 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
