Every time I bake Trisha Yearwood’s Butterscotch Bars, I’m reminded of cozy Sunday afternoons filled with laughter and the sweet aroma of brown sugar and butter in the air. This cherished recipe, inspired by the country music star’s own kitchen, is a delightful blend of rich, chewy texture and warm butterscotch flavor that makes every bite feel like a hug.

These bars are perfect for potlucks, bake sales, or just a little family treat. With simple pantry staples and no fuss, you can whip up a batch in no time. Whether you're a longtime fan of Trisha's cooking or just love an old-fashioned dessert, these butterscotch bars are sure to become a favorite. They also travel well, freeze beautifully, and pair wonderfully with coffee or tea—making them a delicious and versatile addition to any dessert lineup.

Why You’ll Love Trisha Yearwood’s Butterscotch Bars

Easy to make: Simple ingredients and no special equipment required.
Rich flavor: A deep, buttery, caramel-like taste thanks to brown sugar and butterscotch chips.
Great for gatherings: Perfect for slicing and sharing.
Kid-friendly: Sweet, chewy, and always a hit with little ones.
Make-ahead: Stays moist and delicious for days.
Versatile: Customize with nuts, chocolate chips, or a drizzle of caramel.
Crowd-pleaser: Ideal for holidays, bake sales, and family reunions.
Bake once, enjoy all week: These bars hold up beautifully over several days.

Ingredients You’ll Need

1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butterscotch chips

Step-by-Step Instructions

Preheat and Prep:
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish or line with parchment paper.
Mix Wet Ingredients:
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each to ensure full incorporation.
- Stir in vanilla extract for added depth of flavor.
Add Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix, as this can make the bars tough.
Fold in Butterscotch Chips:
- Gently fold in butterscotch chips with a spatula, ensuring even distribution throughout the batter.
Bake:
- Spread the thick batter evenly into the prepared baking dish using a spatula.
- Bake for 30–35 minutes, checking at the 30-minute mark. The bars should be golden brown on top, and a toothpick inserted into the center should come out with moist crumbs.
Cool and Slice:
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, slice into squares or rectangles using a sharp knife. For cleaner cuts, you can refrigerate the bars for 20 minutes before slicing.

Serving and Storage Tips

Serve these bars as-is or with a scoop of vanilla ice cream for an extra treat. They also pair well with whipped cream or a drizzle of caramel sauce.

Storage: Store in an airtight container at room temperature for up to 5 days. If layering bars, place parchment or wax paper between layers.
Freezing: Freeze tightly wrapped bars in a zip-top bag or airtight container for up to 2 months. Thaw at room temperature.
Reheating: Warm individual bars in the microwave for 10-15 seconds to restore gooeyness. You can also reheat them in a low oven (300°F) for about 5 minutes.

Helpful Notes

Add-ins: Try chopped pecans, walnuts, or even white chocolate chips for variation.
Pan size: For thicker bars, use an 8x8-inch pan and increase bake time slightly. For thinner bars, use a larger pan and shorten the bake time.
Avoid overbaking: The bars will continue to firm up as they cool, so remove them when a tester comes out with moist crumbs.
Butterscotch chips: Use a good quality brand for the best flavor and melt.
Flavor boost: Add a pinch of cinnamon or espresso powder for a unique twist.

Frequently Asked Questions

Can I use margarine instead of butter?
Butter is best for flavor and texture, but margarine can be used in a pinch.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free baking flour blend. Just make sure to check your butterscotch chips are also gluten-free.
What if I don’t have butterscotch chips?
Substitute with white chocolate, caramel chips, or even chocolate chips for a twist.
How do I know when they’re done?
The top should be golden brown, and a toothpick should come out with moist crumbs—not wet batter.
Can I double the recipe?
Absolutely. Use a larger baking pan or bake in two separate 9x13-inch pans.
Can I make them in advance for an event?
Yes! These bars taste great the next day and travel well, making them perfect for potlucks and parties.
Do they work as holiday gifts?
Definitely! Slice into neat bars, wrap in cellophane or place in festive tins, and they make a delicious homemade gift.

Final Thoughts

Trisha Yearwood’s Butterscotch Bars are the kind of dessert that never goes out of style. They’re rich, satisfying, and wonderfully easy to make. Whether for a cozy night in, a cheerful get-together, or a holiday treat box, these bars always deliver. With their simple prep, nostalgic flavor, and reliable results, they’re bound to earn a permanent spot in your recipe rotation. Try them once and they just might become a new family favorite!

Trisha Yearwood’s Butterscotch Bars

Emily

Trisha Yearwood’s Butterscotch Bars are a rich, chewy dessert packed with warm butterscotch flavor. Perfect for potlucks, holidays, or a cozy treat at home, this easy recipe uses simple pantry ingredients to deliver a sweet crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 24

Calories 280 kcal

Ingredients

1 cup unsalted butter softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butterscotch chips

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan.
Cream butter and both sugars until fluffy.
Beat in eggs one at a time. Stir in vanilla.
Whisk together flour, baking powder, and salt; gradually add to wet mix.
Fold in butterscotch chips.
Spread batter in pan and bake 30–35 minutes, until golden and set.
Cool completely before slicing into bars.

Notes

Add chopped pecans or white chocolate chips for variety.
For cleaner slices, chill bars before cutting.
Avoid overbaking; a toothpick should come out with moist crumbs.
Bars can be frozen for up to 2 months.
A pinch of cinnamon or espresso powder adds a unique twist.