These delicious Butterscotch Squares are packed with brown sugar and butterscotch chips. They’re super quick and easy to make. You just need 10 minutes and 9 ingredients to mix them up!
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Butterscotch Squares are the perfect treat to whip up for a cozy night in, a potluck with friends, or simply to satisfy your own sweet cravings. They’re perfectly chewy, gooey and delicious!
This butterscotch squares recipe is also incredibly easy to make. You just need a handful of simple ingredients and they’ll be ready to enjoy in no time!
For more butterscotch recipes, try my Butterscotch Cupcakes Recipe, Butterscotch and Cornflake Cookies and Butterscotch Peanut Butter Balls!
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Why We Love This Recipe
- They’re super chewy and gooey like my M&M blondies!
- Brown sugar gives the bars their delicious butterscotch taste. Butterscotch chips add extra butterscotch flavor! For another yummy butterscotch recipe, try these peanut butter butterscotch squares.
- They’re made with 9 simple ingredients that you probably already have in your pantry just like my Nutter Butter Bars!
Ingredients
Below are useful notes about some of the ingredients for this recipe for butterscotch squares.
- Unsalted butter- Use room temperature unsalted butter.
- Brown sugar- Use light or dark brown sugar. Make sure your brown sugar is fresh.
- 2 eggs– Use 2 large, room temperature eggs.
- Butterscotch chips– Butterscotch chips add extra sweetness and creamy texture.
- Sweetened coconut-Coconut adds a little extra flavor to these already delicious squares.
For full list of ingredients and their measurements, see recipe card below.
Substitutions & Variations
- Feel free to leave out the coconut. These squares will be delicious and perfectly sweet with or without it.
- Use salted butter instead of unsalted butter. If you use salted butter, you’ll only need to add 1/4 teaspoon of salt instead of 1/2 teaspoon.
- Instead of butterscotch chips, add white chocolate chips, milk chocolate chips or semisweet chocolate chips.
- Add some toasted, chopped pecans or walnuts or slivered almonds for some crunch.
Instructions
Step 1: (Photo 1 above) Beat the butter and sugar on medium speed until light and fluffy.
Step 2: (Photo 2 above) Add the eggs and vanilla.
Step 3: (Photo 3 above) Add the dry ingredients and mix until just combined. Stir in the coconut (if using) and butterscotch chips.
Step 4: (Photo 4 above) Spread evenly in a 9 by 13 inch rectangular pan. Bake at 350 for 24-28 minutes.
Expert Tips
- Use a wooden spoon or an offset spatula to spread the batter in the pan.
- Leave an overhang of parchment paper on the two long sides of your pan. You can lift the bars out of the pan with it and it makes cleanup easier!
- Slice the bars once they’re out of the pan and while they’re still slightly warm.
Recipe FAQs
Yes! The recipe only uses a small amount of coconut. If you prefer, you can simply leave it out.
Store these butterscotch bars in an airtight container at room temperature for up to 5 days.
Wrap the cooled, sliced squares in plastic wrap twice. Place them all in a freezer safe bag or container. Freeze for up to 3 months. Unwrap them and defrost in the fridge or at room temperature.
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Butterscotch Squares
Ingredients
- 2 cups (250 g) all purpose flour
- 1/2 teaspoon (1/2 teaspoon) salt
- 2 teaspoons (2 teaspoons) baking powder
- 1/4 cup (21.25 g) sweetened flaked coconut optional
- 1/2 cup (113.5 g) unsalted butter room temperature
- 2 cups (440 g) light brown sugar packed
- 2 (2) large eggs room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- 3/4 cup (127.5 g) butterscotch chips
Instructions
- Preheat oven to 350 F. Butter a 9 x 13" baking pan and line it with parchment paper.
- In a medium sized bowl, whisk to combine the flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time followed by the vanilla extract. Add the dry ingredients and mix until just combined. Use a spatula or wooden spoon to stir in the coconut and fold in the butterscotch chips.
- Spread the mixture into the prepared pan and bake for 24-28 minutes, until the middle looks set and a toothpick comes out clean. Do not overbake.
- Use parchment paper overhang to lift the squares out of the pan. Slice while still warm. Slice with a long or serrated knife.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Loretta Hufnagel
Question can these bars be frozen once baked? I currently have mine in the oven and unsure if they can be froze.
Natalie
Hi there, Yes-these bars can be frozen once baked for up to 3 months. Hope you enjoy them!
Liz
Just made these today. So quick and easy. I baked 24 minutes. Let them rest in the pan on a wire rack for about 10 minutes. When I used the parchment to left them out I got big cracks. I tested them and the knife came out clean so I know they are finished. I tasted a corner and they are delicious. I will have to see how they cut.
Natalie
Hi Liz, Thanks for giving this recipe a try and happy you enjoyed them. I hope they sliced up nicely for you!
Rene
These are very good but also very sweet. Have you tried reducing the brown sugar in this recipe? I’m wondering if it will change the consistency. Do you have other options to reduce the sweetness? I did add the toasted walnuts.
Natalie
Hi Rene, So sorry for my late reply. I’m happy you enjoyed these but sorry to hear you found them too sweet. Unfortunately I haven’t tested them with less sugar, so can’t say for sure how they’d turn out. I think it should be okay though if you wanted to reduce the sugar by a little bit. Please let me know if you have any other questions.
Diane Chamberland
I have been making this recipe since the he 1960’s. I just started making them again. They are always a huge hit.
Natalie
Hi Diane, Thats so neat that you’ve been making that recipe since the 60s! It’s definitely a classic recipe 🙂
Judy
love the recipe . … I did replace the chips with raisens , because I didn’t have any , and it was even Chewier. .
family loved them .
Natalie
Thanks so much for making this recipe and for your comment, Judy! So happy they were a hit with your family and great idea to use raisins! Enjoy the rest of your weekend 🙂 XO Natalie
Kathy
These are really good and quick to make. Kids and adults alike seem to love them. I used about 1 3/4 cups brown sugar only because that was all I had. They still turned out beautifully so I kept making them like that. Great recipe!
Natalie
Hi Kathy! Thanks so much for making these bars. So happy everyone enjoyed them and thanks for sharing your recipe notes too 🙂 Have a great weekend!
Cindy
This recipe is quick and easy to make with just a few ingredients. They were delicious an hour out of the oven and maintained their soft and chewy texture the next day before they were devoured. I cut them into 30 bars, which was the perfect size as they are very rich and sweet. Next time I may experiment with a little less brown sugar and more coconut. It’s a very versatile recipe as it could be made with other add-ins such as different flavored baking chips, M & M’s, nuts or Rice Krispies for a little crunch.
Natalie
Hi Cindy, Thank you so much for making this recipe and for taking the time to comment! I’m so happy you enjoyed them and I loved reading your recipe notes! Can’t wait to try some of your suggestions! Have a great day XO Natalie
Barbara Briggs Ward
Coconut and Butterscotch together-sounds delightful!
Natalie
Definitely a must try combination! 🙂