Butterscotch Bars
These Butterscotch Bars are soft, chewy, and buttery dessert bars made with brown sugar, vanilla, and sweet butterscotch chips.
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Servings: 18
Ingredients
- 1 cup salted butter melted and cooled
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 cup butterscotch chips divided
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal after baking.
- In a medium mixing bowl, whisk together the melted and cooled salted butter, packed light brown sugar, and granulated sugar until smooth and creamy.
- Add the large egg and mix until fully incorporated.
- Add the egg yolks one at a time, mixing well after each addition.
- Stir in the vanilla extract until evenly combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Stir until the batter is approximately halfway combined and some streaks of flour remain.
- Add 3/4 cup of the butterscotch chips.
- Continue mixing just until no visible streaks of flour remain. Do not overmix.
- Transfer the batter to the prepared baking pan.
- Spread the batter evenly into the pan using a spatula, ensuring it reaches the corners.
- Sprinkle the remaining 1/4 cup butterscotch chips evenly over the top of the batter.
- Bake for 25 to 30 minutes, or until the top is golden brown and the center is set.
- Remove the pan from the oven and allow the bars to cool completely in the pan.
- Once fully cooled, use the parchment paper overhang to lift the bars from the pan.
- Cut into squares and serve.
Notes
To make these Butterscotch Bars gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
Confirm that the cornstarch, baking powder, vanilla extract, butterscotch chips, sugars, and butter are labeled gluten free, as ingredients and processing methods may vary by brand.
Avoid overmixing the batter after adding the gluten-free flour, as this can affect the texture of the bars.
Allow the bars to cool completely before slicing, as gluten-free bars may be more delicate while warm.
Use clean bowls, utensils, measuring tools, and baking pans to prevent cross-contamination with gluten-containing ingredients.