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Trisha Yearwood Butterscotch Bars: The Ultimate Recipe

Trisha Yearwood Butterscotch Bars: The Ultimate Recipe
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★★★★★

5.3 from 9 reviews

Trisha Yearwood’s Butterscotch Bars are a delectable treat combining a rich buttery base with sweet, melty butterscotch chips. Soft and chewy with a golden crust, these bars offer the perfect balance of sweetness and texture, perfect for dessert or anytime snacking.

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

  1. Prepare: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This adds air and ensures a tender texture.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract to enhance the flavor profile.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the bars tender and chewy.
  6. Add Butterscotch Chips: Fold in the butterscotch chips ensuring they are evenly distributed throughout the batter for bursts of sweet butterscotch in every bite.
  7. Bake: Press the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool and Cut: Allow the bars to cool completely in the pan before cutting into squares to ensure clean edges and perfect serving pieces.

Notes

  • For easier cutting, line your pan with parchment paper hanging over the edges for lifting the bars out after cooling.
  • Store bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • You can substitute butterscotch chips with chocolate chips or white chocolate chips for a different twist.
  • If you prefer chewier bars, reduce baking time by a couple of minutes, but avoid underbaking to maintain structure.

Nutrition

Keywords: butterscotch bars, Trisha Yearwood recipe, easy dessert bars, chewy butterscotch treats, homemade dessert

Find it online: https://liamjayne.com/trisha-yearwood-butterscotch-bars-the-ultimate-recipe/