But when you’re looking for an easy dessert to whip up, this chewy butterscotch bars recipe is the answer. Just 10 minutes. Simple ingredients. A little too easy.
About this Butterscotch Cookie Bars Recipe:
Flavor: Brown sugar gives the bars a rich butterscotch flavor, and the butterscotch chips only enhance. The bars are very sweet, so cut them small.
Texture: They’ll be very gooey when they come out of the oven. The warm, gooey bars are excellent served warm with ice cream. But if you want clean cut bars, allow them to cool for at least 30 minutes.
Method: The cookie bars bake in a 9×13″ pan. They are thin cookie bars, but packed full of sweet flavor.
What can you use if you don’t have butterscotch chips? Use white chocolate chips.
Optional add-ins: pecans, chocolate chips or even a dash of cinnamon are all great ideas.
How to Make Butterscotch Cookie Bars
Prepare. Preheat the oven to 350ºF. Spray a 9×13″ baking pan with cooking spray, then line with a piece of parchment paper. Spray the top of the paper with cooking spray as well.
Wet ingredients. In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the vanilla and eggs to the butter mixture. Mix well.
Add dry ingredients. Add the flour, baking powder and salt. Mix well. Stir in the butterscotch chips.
Bake. Spread the cookie dough in the prepared pan. Bake for 30-35 minutes or until the bars are set in the middle.
Just a hint when you’re making these bars.
I recommend under baking them just a little bit. The recipe calls for baking the bars at 350 degrees for 30-35 minutes. I tend to bake them for no more than 30 minutes, but they will be a little underdone inside. If you want them firmer, add that extra 5 minutes to the baking time.
Butterscotch Cookie Ice Cream Sundaes
Serve the cookie bars with a scoop of vanilla bean ice cream. And maybe a drizzling of butterscotch sauce. The butterscotch cookie bars make for an amazing treat.
Butterscotch cookie bars are best stored in an airtight container at room temperature for up to 5 days.
Here are some tips to help keep your bars fresh:
Allow the bars to cool completely. If you package them while they are still warm, they may stick together.
Use a container that seals tightly. This will help keep out air and moisture. A plastic container with a tight-fitting lid is a great option.
Store the bars in a single layer, separated by wax paper or parchment paper. This will help prevent the bars from sticking together.
If you are not going to eat the bars within 5 days, you can freeze them. Wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. When ready to eat, simply remove the bars from the freezer and let them thaw at room temperature for about 15 minutes before serving.
Butterscotch Cookie Bars
4.60 from 135 votes
You just need 10 minutes to whip up these easy butterscotch cookie bars loaded with brown sugar and butterscotch chips. Best served with ice cream!
Preheat the oven to 350ºF. Spray a 9×13" baking pan with cooking spray, then line with a piece of parchment paper. Spray the top of the paper with cooking spray as well.
In a large mixing bowl, cream together the butter and sugar using an electric mixer.
Add the vanilla and eggs to the butter mixture. Mix well.
Add the flour, baking powder and salt. Mix well.
Fold in the butterscotch chips.
Spread the cookie dough in the prepared pan.
Bake for 30-35 minutes or until the bars are set in the middle.
Cut while the bars are still warm.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Refer to the article above for more tips and tricks.The calories shown are based on the bars being cut into 15 pieces, with 1 serving being 1 butterscotch bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**