Name: Trisha Yearwood’s Butterscotch Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) butter, plus more for greasing; 2 cups light brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup chopped pecans; 1 (11-ounce) package butterscotch chips

Why You’ll Love Trisha Yearwood’s Butterscotch Bars Recipe

You’ll love this recipe because it delivers a rich, gooey texture with just the right amount of chewiness and a burst of butterscotch flavor. The buttery brown sugar base offers warmth, while the optional pecans add a crunchy contrast. It’s simple enough for a weeknight treat, yet special enough for a gathering. One pan, minimal fuss, maximum satisfaction.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter, melted
light brown sugar, packed
large egg
vanilla extract
all‑purpose flour
baking powder
salt
butterscotch chips
chopped pecans (optional)

Directions

Preheat your oven to 350 °F (175 °C). Lightly grease an 8×8‑inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, stir together the melted butter and brown sugar until smooth and well combined.
Beat in the egg and vanilla extract until incorporated and glossy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined — avoid overmixing to keep the bars tender and chewy.
Fold in the butterscotch chips and, if using, the chopped pecans.
Spread the batter evenly into your prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before slicing into squares. Serve and enjoy every delicious bite!

Servings and timing

Servings: 16 bars
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Swap the pecans for walnuts or almonds, or omit nuts entirely for a nut‑free version.
Replace the butterscotch chips with chocolate chips, white chocolate chips, or peanut butter chips for a flavor twist.
Stir in shredded coconut, toffee bits, or a pinch of cinnamon for added texture and flavor.
For a gluten‑free adaptation, use a 1:1 gluten‑free baking flour blend in place of the all‑purpose flour.

Storage/Reheating

Store leftover bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. To freeze, wrap each bar tightly in plastic wrap and store in a freezer bag or container for up to 3 months. When ready to enjoy, thaw on the counter. To reheat, microwave a bar for about 8‑10 seconds for that “just‑out‑of‑the‑oven” warmth and gooey texture.

FAQs

Can I double the recipe for a larger crowd?

Absolutely! Simply double the ingredients and use a 9×13‑inch pan. You may need to add a few extra minutes to the baking time — keep an eye on the center after about 25 minutes.

What if I don’t have butterscotch chips?

No problem. You can swap in chocolate chips, peanut butter chips, or any favorite baking chips you have on hand — the bars will still be delicious.

Are these bars gluten‑free?

The classic recipe uses all‑purpose flour, so they’re not gluten‑free as written. However, you can substitute a 1:1 gluten‑free flour blend and ensure your baking chips and other ingredients are gluten‑free to make a gluten‑free version.

Can I make these bars ahead of time?

Yes — they’re actually great made ahead. Bake, cool, then store in an airtight container. The flavors meld nicely, making them ideal for preparing a day ahead for parties or events.

Do I have to use nuts?

Not at all. The pecans are optional. If you or someone you’re serving has a nut allergy or simply prefers no nuts, leave them out — the bars will still turn out wonderfully chewy and flavorful.

How do I know when the bars are done?

Bake until the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The center should look set but still slightly soft — the bars will firm up as they cool.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter. If you do, you may want to reduce the added salt slightly (or omit the salt) in the dry ingredients to avoid them becoming overly salty.

What type of pan should I use?

An 8×8‑inch square baking dish works exactly as written. Line it with parchment paper, allowing an overhang, for easy removal and clean slicing.

Can I add more mix‑ins?

Definitely. You can stir in things like shredded coconut, toffee pieces, chopped dried fruit, or even a swirl of caramel for extra richness — just keep the overall batter thickness similar so it bakes uniformly.

Will the texture change if I bake longer or shorter?

Baking closer to 20 minutes will yield a softer, more gooey center; longer baking will produce a firmer, slightly more cake‑like texture. If you prefer chewier bars, stick closer to 20 minutes and allow proper cooling before slicing.

Conclusion

These butterscotch bars strike a delightful balance between simplicity and indulgence. With minimal effort and everyday ingredients, you’ll produce a pan of chewy, buttery treats dotted with sweet butterscotch chips (and optional pecans) that everyone will enjoy. Whether you’re baking for a special occasion or simply treating yourself, this recipe hits the sweet spot — comfort, flavor, and ease all in one.