Bakery Style Butterscotch Bars

These thick, chewy, gooey butterscotch bars taste as if they came straight from a bakery! With a sweet & salty, rich buttery flavor they are the perfect, easy treat when you want to impress!

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Why I'm Obsessed With These Butterscotch Bars

Buttery, Sweet & Salty Flavor: With the melted butter base & butterscotch chips mixed in, this dough is perfectly sweet, salty, and buttery (they taste like the have brown butter...without the work!). Serve with ice cream or a glass of milk for the perfect dessert.
Chewy & Thick: We doubled the base dough from my sweet & salty butterscotch cookie cake so that you get a thick, bakery-style butterscotch bar when baked in a 9x13 pan. Gooey butterscotch bars are SO good homemade...move on over Betty Crocker premade mix!
No mixer required: Since we're starting with a melted butter, you can mix this entirely by hand. No beating the sugar and butter required!

Ingredients for Toll House Butterscotch Bars

Unsalted butter (you will be melting this)
Brown Sugar & Granulated Sugar
Large Egg
Vanilla Extract
Salt
All-Purpose Flour
Baking Powder
Cornstarch
Butterscotch Chips (for best flavor, use a higher quality chip vs. generic; I used Nestle Toll House)
9x13 Metal Pan

bag of Nestle Tollhouse butterscotch baking chips

How to Make Butterscotch Bars:

Step 1: Melt Butter & Mix Dough

Warm the butter in a microwave-safe bowl or saucepan until it’s just melted. Combine the butter with the brown sugar and granulated sugar in a mixing bowl and use a wooden spoon or spatula to stir them together.

Next, stir in the egg, followed by the baking powder and salt. Mix in cornstarch and flour, followed by the butterscotch chips. Mix the dough until well-combined.

Tip: I recommend mixing this by hand (rather than with a mixer) to ensure a chewy texture. The gooey, thickness of these make are what I think make these the best butterscotch blondies recipe.

glass bowl of butterscotch cookie dough with butterscotch chips

Step 2: Put Dough in Pan

Grease & line a 9x13 metal pan with parchment paper. Spread dough into an even layer in pan. For added presentation, press additional butterscotch chips into the top.

9x13 metal pan with butterscotch cookie dough pressed on parchment paper

Step 3: Bake

Place the pan butterscotch bars in an oven preheated to 350ºF and bake it for 26 to 28 minutes, or until edges are slightly golden brown and the inside no longer looks super wet. It might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven. Slightly underbaking is the trick to a soft, gooey bar!

Tip: The bars will set up as they cool, so even if they seem too doughy after 26-28 minutes they should firm up after a few hours.

Step 4: Cut & Enjoy!

Use a sharp chef’s knife to slice it the butterscotch blondies into squares (I like to cut large bakery-style squares but you can also do them smaller!). Let cool (or don't!) and enjoy them with a glass of milk or ice cream.

butterscotch cookie bars cut into squares

Storing & Freezing

Storing: These butterscotch bars are best stored on the counter at room temperature and best eaten within 3 days for the best texture.

Freezing: If making ahead of time, wrap the baked bars in plastic wrap and freeze in an airtight container. Freeze up to 1 month. When ready to serve, let thaw completely.

Frequently Asked Questions:

What brand of butterscotch chips do you use?

I used Nestle Toll House chips but you can use any brand. I just recommend avoiding the super cheap, generic brands as the chips are often waxy and don't taste as good.

Can I add mix-ins?

You sure can! While these bars are rich & buttery on their own, you could also mix in pretzels, chocolate or white chocolate chips, marshmallows or turn them into butterscotch caramel bars by drizzling on caramel.

If you make these gooey butterscotch bars, be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what you made!