These butterscotch bars are a sweet Southern classic — chewy, buttery, and packed with rich butterscotch chips. They come together quickly and are perfect for potlucks, afternoon treats, or when you’re just craving something nostalgic and satisfying. With a hint of vanilla and the option of crunchy pecans, every bite delivers warmth and comfort.

Why You’ll Love This Recipe

• Quick and easy to prepare

• No mixer required

• Perfect balance of sweet and buttery

• Great for parties, lunchboxes, or gifting

• Customizable with or without nuts

Ingredients

• ½ cup (1 stick) unsalted butter, melted

• 1 cup packed light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup butterscotch chips

• ½ cup chopped pecans (optional)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 bars

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.

Step 2: Mix Butter and Sugar

In a large bowl, combine the melted butter and brown sugar. Stir until the mixture is smooth and well blended.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated into the mixture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined — do not overmix.

Step 6: Add Butterscotch and Pecans

Fold in the butterscotch chips and chopped pecans (if using) until evenly distributed throughout the batter.

Step 7: Spread in Pan

Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.

Step 8: Bake

Bake for 20–25 minutes, or until the bars are golden brown and a toothpick inserted in the center comes out clean.

Step 9: Cool and Slice

Allow the bars to cool completely in the pan before cutting them into squares.

Tips & Variations

• No pecans? You can skip them or replace with chopped walnuts for a different crunch.

• More butterscotch flavor? Drizzle melted butterscotch chips on top after baking.

• Chewier texture: Slightly underbake for a gooier center.

• Double it: Use a 9×13-inch pan and double all ingredients for a larger batch.

Frequently Asked Questions

Can I freeze these bars?
Yes! Once fully cooled, store in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature.

Do I need to use parchment paper?
It’s not required, but it makes removing the bars from the pan much easier and cleaner.

Can I use dark brown sugar instead of light?
Yes, but it will give a deeper molasses flavor and slightly darker color.

Final Thoughts

Trisha Yearwood’s Butterscotch Bars are a testament to simple, old-fashioned baking. Whether you’re making them for a bake sale or just indulging at home, they’re guaranteed to be a crowd favorite. You’ll find yourself making these again and again — they’re just that good.