Trisha Yearwood’s Butterscotch Bars Recipe

Introduction

This Trisha Yearwood’s Butterscotch Bars recipe delivers a classic, crowd-pleasing dessert with minimal prep time. The chewy, butterscotch flavor is perfect for potlucks, bake sales, or a simple sweet treat. For another easy, no-fuss dessert, try this Looking for a no-fuss fall dessert? This Apple Cobbler with cake mix is quick, cozy, and perfect with a scoop of vanilla ice cream..

Ingredients

These Trisha Yearwood’s Butterscotch Bars are a delightful mix of chewy oats, rich peanut butter, and sweet butterscotch, all topped with a creamy glaze.

• 1/2 cup (1 stick) butter, at room temperature, plus more for greasing pan
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cup creamy peanut butter, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup quick-cooking oatmeal
• 1 cup butterscotch chips
• 1 cup powdered sugar
• 4 tablespoons milk

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This straightforward timeline makes Trisha Yearwood’s Butterscotch Bars about 20% faster to prepare than many similar bar cookie recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal of the bars later.

Step 2 — Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the batter for a consistent texture in your Trisha Yearwood’s Butterscotch Bars.

Step 3 — Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes on medium speed.

Properly creaming the butter and sugars is key for a tender crumb. Ensure your butter is at room temperature for best results.

Step 4 — Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Mix just until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

Step 5 — Incorporate Dry Ingredients and Butterscotch Chips

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the butterscotch chips by hand with a spatula.

Step 6 — Spread Batter and Bake

Transfer the batter to your prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.

The bars will continue to set as they cool. Avoid overbaking for a chewy, soft texture.

Step 7 — Cool Completely Before Cutting

Allow the pan to cool on a wire rack for at least 1-2 hours. Use the parchment paper overhang to lift the entire slab of bars out of the pan before cutting them into squares with a sharp knife.

Nutritional Information

Calories	280
Protein	3g
Carbohydrates	38g
Fat	14g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size for Trisha Yearwood’s Butterscotch Bars.

Healthier Alternatives

• Almond Flour — A gluten-free swap for all-purpose flour that adds a nutty flavor and reduces carbs.
• Coconut Sugar — A lower-glycemic alternative to brown sugar that provides a deep, caramel-like sweetness.
• Greek Yogurt — Replaces some butter for a protein boost and a tangy note while keeping the bars moist.
• Applesauce — A low-fat, dairy-free substitute for oil or butter that adds natural sweetness and moisture.
• Dark Chocolate Chips — Use instead of butterscotch chips for less sugar and a richer, more intense flavor.
• Oat Flour — Another gluten-free flour option that lends a heartier texture and mild, oaty taste.
• Unsalted Butter — Simply using unsalted butter is an easy way to control and reduce the sodium content.
• Protein Powder — Incorporate a scoop of vanilla or unflavored protein powder into the dry ingredients for a significant protein increase with minimal flavor change.

Serving Suggestions

• For a classic pairing, serve Trisha Yearwood’s Butterscotch Bars with a scoop of vanilla bean ice cream.
• Enjoy these rich bars with a hot cup of coffee or a cold glass of milk to balance the sweetness.
• Perfect for potlucks and bake sales, cut them into smaller squares for easy sharing.
• Elevate your dessert table by drizzling the bars with a simple caramel sauce just before serving.
• For a festive touch during the holidays, sprinkle the top with a pinch of flaky sea salt after baking.
• Pack them in a lunchbox for a sweet treat, or crumble them over yogurt for a decadent parfait.

These serving ideas for Trisha Yearwood’s Butterscotch Bars will help you enjoy this beloved dessert for any occasion.

Common Mistakes to Avoid

• Mistake: Using cold butter, which prevents proper creaming. Fix: Ensure your butter is at room temperature for a light, fluffy base for Trisha Yearwood’s Butterscotch Bars.
• Mistake: Overmixing the batter after adding flour, leading to tough bars. Fix: Mix just until the flour disappears to keep the texture tender.
• Mistake: Substituting butterscotch chips with other flavors. Fix: Use high-quality butterscotch chips to achieve the signature taste of Trisha Yearwood’s Butterscotch Bars.
• Mistake: Overbaking, which results in dry, crumbly bars. Fix: Bake until the edges are just golden and the center is slightly soft; it will set as it cools.
• Mistake: Not lining the pan, causing the bars to stick and break. Fix: Always use parchment paper with an overhang for easy removal.
• Mistake: Cutting the bars while they are still warm. Fix: Allow Trisha Yearwood’s Butterscotch Bars to cool completely in the pan for clean, sharp slices.
• Mistake: Packing the brown sugar, which can throw off the moisture balance. Fix: Spoon the brown sugar into the measuring cup and level it off lightly.
• Mistake: Skipping the salt, making the butterscotch flavor taste flat. Fix: Don’t omit the salt; it enhances the sweetness and depth of flavor.

Storing Tips

• Fridge: Store cooled Trisha Yearwood’s Butterscotch Bars in an airtight container. They will stay fresh for up to 5 days.
• Freezer: For longer storage, wrap the bars tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe container. They can be frozen for up to 3 months.
• Reheat: For a warm, gooey treat, reheat individual bars in the microwave for 10-15 seconds or in a preheated 300°F (150°C) oven until warmed through.

Always allow the bars to cool completely before storing to prevent condensation. For food safety, ensure any reheated bars reach an internal temperature of at least 165°F (74°C) if they contain perishable ingredients like eggs or dairy.

Conclusion

I hope you enjoy making and sharing these delicious Trisha Yearwood’s Butterscotch Bars as much as I do. They are the perfect easy dessert for any occasion. If you’re looking for another simple treat, try this Easy Maple Frosted Apple Blondies Recipe. Don’t forget to rate the recipe and leave a comment below with your results!

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FAQs

Can I make Trisha Yearwood’s Butterscotch Bars ahead of time?

Yes, these bars are excellent for making ahead. They stay moist and chewy for several days when stored in an airtight container at room temperature. This makes Trisha Yearwood’s Butterscotch Bars a perfect dessert to prepare for parties or gatherings.

What is the best way to store leftover Butterscotch Bars?

Store any leftover Trisha Yearwood’s Butterscotch Bars in an airtight container. They will keep well at room temperature for up to 4 days. For longer storage, you can freeze the bars for up to 3 months.

Can I substitute the butterscotch chips in this recipe?

While butterscotch chips are key to the classic flavor, you can substitute them with semi-sweet chocolate chips for a different twist. The texture of the bars will remain the same, but the flavor profile will change. For the authentic taste, we recommend using butterscotch chips as specified in Trisha Yearwood’s Butterscotch Bars recipe.