Introduction
Butterscotch Toffee Cookie Bars are rich, buttery dessert bars packed with sweet butterscotch chips, crunchy toffee bits, and a chewy cookie base. They’re the perfect combination of gooey and crisp, making them a guaranteed hit at parties, bake sales, or cozy nights in. Quick to prepare and even quicker to disappear!
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups brown sugar (light or dark, packed)
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butterscotch chips
- ¾ cup toffee bits (like Heath Bits o’ Brickle)
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add eggs and vanilla, and beat until fully combined.
- Add Dry Ingredients: Stir in flour, baking powder, and salt. Mix just until combined—don’t overmix.
- Fold in Mix-Ins: Gently fold in the butterscotch chips, toffee bits, and optional nuts.
- Bake: Spread the dough evenly into the prepared pan. Bake for 25–30 minutes or until the edges are golden brown and the center is set.
- Cool and Cut: Allow bars to cool completely in the pan before slicing into squares or rectangles.
Description
These cookie bars offer a decadent bite with a chewy center, crunchy edges, and bursts of butterscotch and toffee throughout. The buttery dough pairs beautifully with the caramelized sweetness of the mix-ins, making them irresistibly rich and satisfying.
Tips
- Line the pan with parchment paper for easy removal and cleaner slicing.
- Cool completely before cutting to avoid crumbling.
- Use room-temperature eggs to help everything mix more evenly.
- Slightly underbake for gooier bars; bake a few extra minutes for firmer texture.
Variations
- Chocolate Lovers: Swap out some butterscotch chips for semi-sweet or dark chocolate chips.
- Salted Caramel: Drizzle the cooled bars with salted caramel sauce.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Holiday Twist: Add a dash of cinnamon and nutmeg or a handful of dried cranberries.
Correction Notes
- If the bars are too dry: They may have been overbaked—check at 25 minutes.
- If they fall apart when cutting: Let them cool longer or refrigerate briefly before slicing.
- If too sweet: Reduce the butterscotch chips slightly or add a pinch more salt to balance.
Enjoy!
Serve these indulgent Butterscotch Toffee Cookie Bars with a cold glass of milk, hot coffee, or a scoop of vanilla ice cream. They store well in an airtight container for several days—if they last that long!