If you’re on the hunt for a dessert that’ll make everyone swoon, Trisha Yearwood’s Butterscotch Bars are an absolute game changer. These dreamy bars bring together the rich, caramel-like essence of butterscotch chips with a soft, chewy crumb that’s impossible to resist. Every bite is layered with nostalgia and warmth, making this recipe a staple for get-togethers or whenever you need a sweet pick-me-up. Sometimes, the simplest bakes turn out to be the most unforgettable — and these bars are living proof!

Trisha Yearwood’s Butterscotch Bars Recipe - Recipe Image

Ingredients You’ll Need

The magic of Trisha Yearwood’s Butterscotch Bars lies in their fuss-free ingredients. Each item on this list has a specific role — from adding structure to infusing those luxurious, buttery notes — and together, they create the ultimate comforting treat.

Granulated Sugar: Adds sweetness and helps create a beautifully tender crumb in the bars.
Light Brown Sugar: Brings moisture and that signature butterscotch flavor — don’t skip this!
Unsalted Butter (melted): Gives the bars richness and a melt-in-your-mouth texture; melted butter makes mixing a breeze.
Vanilla Extract: Rounds out the flavors with a sweet, aromatic note that ties everything together.
Large Eggs: Bind the ingredients and create that soft, chewy texture we all crave in bar cookies.
All-Purpose Flour: The structure behind your bars — keep your measurements accurate for the perfect bake.
Baking Powder: Provides just enough lift, so the bars don’t end up too dense.
Salt: A pinch sharpens and balances the sweetness, highlighting the butterscotch flavor.
Butterscotch Chips: The star ingredient! These melt into golden pockets of flavor in every bite.
Chopped Pecans or Walnuts (optional): For a delightful crunch and toasty nutty flavor — totally up to you!

How to Make Trisha Yearwood’s Butterscotch Bars

Step 1: Preheat and Prep

Start things off by preheating your oven to 350°F (175°C). Giving your oven ample time to heat ensures an even bake. Grab an 8×8-inch baking pan, and either grease it well or line it with parchment paper. The parchment paper is a lifesaver for lifting out the bars easily later!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, melted butter, and vanilla extract. Give it all a thorough whisk until everything is silky smooth and glossy. The melted butter helps these ingredients blend seamlessly, laying down the flavor foundation for the bars.

Step 3: Add the Eggs

Add the eggs one at a time, and whisk well after each addition. This step helps the eggs incorporate fully, bringing together the sugars and butter into a cohesive batter. Taking your time now means extra-tender bars later.

Step 4: Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Mixing them separately ensures the leavener and salt distribute evenly throughout, preventing unpleasant bites and ensuring a perfect rise.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into your wet mixture, stirring gently just until combined. Be careful not to overmix at this stage — stopping as soon as you stop seeing streaks of flour is the secret to the wonderfully chewy texture in Trisha Yearwood’s Butterscotch Bars.

Step 6: Add Butterscotch Chips and Nuts

Fold in the butterscotch chips, and, if you’d like, the chopped pecans or walnuts. Gently stir so you don’t deflate the batter. Each chip and nut offers a surprise burst of flavor and texture throughout the bars.

Step 7: Bake to Perfection

Scoop the batter into your prepared baking pan and smooth it out evenly. Slide the pan into the oven and bake for 25–30 minutes, or until the top is golden and a toothpick poked in the middle comes out clean (a few moist crumbs are okay, but no wet batter!).

Step 8: Cool and Slice

Patience is key — allow the bars to cool completely in the pan before you even think about slicing. This helps them firm up and makes for neat, perfect squares that hold their shape with every bite.

How to Serve Trisha Yearwood’s Butterscotch Bars

Garnishes

Want to make these bars the star of your dessert table? Dust them with a flutter of powdered sugar, or drizzle with a little melted chocolate. For a truly special touch, try a scoop of vanilla ice cream or a dollop of whipped cream — it’s pure decadence with very little effort.

Side Dishes

Trisha Yearwood’s Butterscotch Bars pair beautifully with all kinds of drinks: think strong coffee, black tea, or a tall glass of cold milk. For a party, set them out beside fresh berries or fruit salad to balance the sweetness, or alongside a platter of salty mixed nuts for contrast.

Creative Ways to Present

These bars shine at bake sales or potlucks! Stack them in pretty paper cups, tuck them into decorative boxes for edible gifts, or serve them sliced into bite-sized cubes on a rustic wooden board. You can even layer them in parfait glasses with whipped cream and extra butterscotch chips for a playful twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover bars tightly wrapped or in an airtight container at room temperature for up to three days. They stay satisfyingly chewy and won’t dry out if kept covered, making them perfect for snacking through the week.

Freezing

For longer storage, wrap the bars individually in parchment or plastic wrap, then slip them into a freezer-safe bag. Pop them in the freezer for up to three months. When you’re ready for a treat, thaw at room temperature, and they’ll taste as fresh as the day you baked them.

Reheating

If you prefer your butterscotch bars a bit warm, just give them 10–15 seconds in the microwave. They’ll turn gooey and soft, and butterscotch chips become melty — just like fresh from the oven!

FAQs

Can I double the recipe for a bigger crowd?

Absolutely! Simply double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the bake time, so keep an eye on them and test with a toothpick.

What’s the best way to get clean slices?

Let Trisha Yearwood’s Butterscotch Bars cool completely before slicing, and use a sharp, clean knife. Wiping the knife between cuts helps keep those bars looking bakery-worthy.

Can I make these without nuts?

Definitely. The nuts are totally optional, so you can leave them out if you want a nut-free version — the bars are still every bit as delicious and chewy!

Can I substitute the butterscotch chips?

While butterscotch chips are the heart of this recipe, you could swap in chocolate chips or peanut butter chips for a tasty twist. Each swap gives you a different cozy vibe, but nothing beats the classic.

How do I know when the bars are done baking?

The top will look golden and set, and a toothpick pressed into the center should come out clean or with a few moist crumbs. If it comes out sticky with raw batter, give it a few more minutes and test again.

Final Thoughts

If you’ve never tried Trisha Yearwood’s Butterscotch Bars, now is the perfect time to treat yourself (and your loved ones) to something irresistibly special. They come together so easily but are guaranteed to leave a lasting impression at any gathering. Give them a whirl and see why this recipe has become an all-time favorite among home bakers everywhere!