Butterscotch Bars with Pecans

Butterscotch Bars

If you’re ever in need of a very simple and very addictive bar cookie, these Butterscotch Bars with Pecans might just be for you. These bars have just a few ingredients, but really capture a great butterscotch flavor with a lot of brown sugar and just a bit of butter.

The bars are very thin and sweet enough to be candy-like on their own because of all the brown sugar needed for that delicious butterscotch taste. Fortunately, you shouldn’t have a problem with the finished bars being too sweet because a generous amount of pecans are included in the recipe to contrast with the sweet cookie dough. As always, I used (and generally recommend, unless specifically stated otherwise!) roasted and salted pecans in the bars. Roasting the nuts gives them a nice crisp texture and the hint of salt contrasts perfectly with the butterscotch.

The bars are a bit chewy, so if you like yours to be a bit more crisp, then bake them for an extra five minutes so they take on a darker golden color. If pecans aren’t your favorite nuts, walnuts will work just as well in these. I haven’t tried almonds or hazelnuts, but imagine that either would also turn out quite well in a batch of butterscotch bars.

Butterscotch Bars with Pecans
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup roasted and salted pecans, chopped

Preheat oven to 350F. Lightly grease an 8×8-inch square pan.
In a small bowl, whisk together flour, baking powder and salt.
In a small saucepan, melt the butter and brown sugar together, stirring until brown sugar is dissolved. Remove from heat and transfer to a medium mixing bowl. Allow to cool for about 5 minutes. Whisk in egg and vanilla extract, followed by the flour mixture. Stir in pecans. Pour batter into prepared pan and spread evenly.
Bake for 22-25 minutes, until bars are golden brown and have started to pull away from the edges of the pan slightly.
Let bars cool in pan before slicing.

Makes 24 small bars.

21 comments

  1. Mmmmmmmmmmmmmmmmmmmmmm – definitely seems addictive!

  2. Looks fantastic! Looks very addictive indeed!

  3. This one looks really yummy! I can’t wait to try this at home. So excited.

  4. Butterscotch must be in the air. I just finished concocting a decadent sauce lately. Hard not to have the spoon nearby ;0)
    I saved your recipe…cause I get the feeling I’d want to make these someday.
    Thanks for sharing and flavourful wishes, Claudia

  5. What a great little recipe! So easy. Thanks for posting

  6. I don’t tend to have roasted pecans with salt added. I do have some pistachio nuts from Trader Joe’s that are dry roasted and salted that I got for your White Chocolate Pistachio Sugar Cookies (another great recipe, btw). I’m hoping they will work nicely. I’ll let you know! Thanks for another good recipe (I should have that copied for easy copy and paste I say it so much on your site. Definitely my favorite baking blog site!

  7. As a student who just finished finals week, these bars were manna from heaven. I had to put the bowl in to soak so I’d stop licking the batter…luckily I roasted some extra pecans to munch on while I wait. I can only imagine how amazing the finished bar will be!

  8. I love to bake, but I usually get these cravings last minute. So having a simple-incredible-recipe helps! :) And who doesn’t love butterscotch!?

  9. These look and sound delicious!

  10. This is definitely one of those recipes would like to try.

  11. Saved this, definately going to try!

  12. That’s it, thank you for letting me decide what I’m going to serve this weekend, when my family is over.

  13. Hmmm these Butterscotch bars looks veery good !

  14. Wow! Seems delicious. Would love taste it..mmmm..

  15. Hi, love these bars!!!
    I have a question- can I use cashews instead, because I have old fashioned toffee covered cashews at home, and I don’t know if I can use them..
    Hope you can help :)
    Thanks!!!

  16. Did you mean cream the butter and sugar when you wrote, “In a small saucepan, melt the butter and brown sugar together, stirring until brown sugar is dissolved. ” Dissolving it would make caramel, wouldn’t it?

    At any rate, I melted the butter, creamed the brown sugar and proceeded with the recipe and it turned out well.

  17. This looks divine… so so good! Thank you for a great recipe.

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