These easy Butterscotch Bars are chewy, soft, and made with butterscotch chips. Perfect for potlucks and parties, or make them next level by serving with ice cream and butterscotch sauce.
Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth.
Add egg and vanilla and mix well.
Add flour and baking powder and stir until combined.
Fold in butterscotch chips (keep a small handful to sprinkle on top).
Spread into a greased square (8 or 9 inch) baking pan and bake for about 25 minutes, or until a toothpick inserted comes out clean.
Allow to cool before cutting into bars.
For the Butterscotch Sauce:
Melt the butter in a saucepan over medium heat.
Add the sugar and cream and stir well with a wooden spoon until blended.
Bring mixture to a boil, reduce heat and boil for about 5 minutes, stirring often.
Remove from heat and stir in vanilla. The sauce will thicken as it cools.
Serve warm over ice cream.
To store, refrigerate sauce in an air-tight container.
Video
Notes
Storing Instructions: Keep butterscotch blondies in an airtight container at room temperature. I think they taste best the day they are made, otherwise freeze them, for best results. Refrigerate homemade butterscotch syrup in an air-tight container.Freezing Instructions: Cover pan with a double layer of aluminum foil, or store cut bars in an air-tight freezer-safe container. Freeze bars for up to 3 months.To double the recipe, bake in a 9x13 inch pan