Double Butterscotch Bars

Butterscotch is totally underrated don’t you think? I mean everyone spends so much time fixated on chocolate that poor old butterscotch gets left in the dust. Well O.K., chocolate is pretty wonderful, but right now…here in this moment, it’s time for butterscotch to shine.

I got the inspiration for these Double Butterscotch Bars from my Lemon Brownies. They have been quite popular so I decided they needed a some more love. A different flavor maybe? So, I did a little digging in my baking cupboard and happened across a bag of butterscotch chips that was just begging for some attention. Next thing you know…..butterscotch bars! I love it when inspiration strikes:-)

Especially if it involves sweetened condensed milk….


5.0 from 1 reviews
Double Butterscotch Bars
 
These Double Butterscotch Bars have a texture somewhere between a cake and a brownie...so delicious. It's hard to imagine until you sink your teeth into one!
Ingredients
  • 1½ cups flour
  • 1 cup sugar
  • 1 pkg. instant butterscotch pudding
  • ½ teaspoon salt
  • 10 tablespoons butter, melted & slightly cooled
  • 3 large eggs
  • 1 can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ¼ cup butterscotch chips
  • ¼ cups butter
  • 2 cups powdered sugar
  • splash of milk
Instructions
  1. Preheat the oven to 350ºF. Butter a 9×13″ baking dish.
  2. In a large bowl, whisk together the flour, sugar, pudding mix and salt.
  3. In a separate bowl, whisk together the melted butter, sweetened condensed milk, eggs, and vanilla until combined.
  4. Mix the butter mixture into the flour mixture until well combined.
  5. Spread the batter into the prepared baking dish and bake for 20-25 minutes until set and just golden brown. A toothpick inserted in the center should come out mostly clean.
  6. Let the bars cool slightly in the pan before glazing.
  7. For Glaze: In a small microwave safe bowl, melt together butter and butterscotch chips, stirring every 20 seconds (watch carefully so as not to burn the chips). Mix in powdered sugar and enough milk to reach the desired consistency. Glaze should be thick but still pourable. Pour over the bars and cool before serving.

 

Comments

  1. kim says

    i am a huge fan of the lemon brownies…
    do you think it would be good to put some butterscotch chips into the batter?
    or is that overkill? i love butterscotch chips, that’s why i ask. i am NOT doubting
    your recipe :)- just to make that clear.

  2. Becky says

    Kim, these would be great with butterscotch chips. I just didn’t have enough on hand to put them in the bars as well as the frosting. Go for it! Let me know how you like them:-)

  3. Lori Anhalt says

    I baked these tonight and couldn’t wait until they were cooled to try them, they look and smelled just to good! Let me tell you, they were even better than they smelled! Ah.. so delicious, but I couldn’t eat more than a small bar at a time wayyyy to rich definately in need of some milk. But like I said, amazing, definately keeping this recipe for years to come! Everything I’ve tried on your website has been amazing, especially the gluten free peanut butter cup cupcake recipe you adapted for me to make for my cousin! Thanks again, you’re the best! (:

  4. Becky says

    Hi Lori! Good to hear from you! So glad you’re still enjoying the recipes:-) And just thinking about that peanut butter frosting again is making me drool;-)

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