Trisha Yearwood’s Butterscotch Bars – Chewy, Buttery & Southern-Style

Adam

Trisha Yearwood’s Butterscotch Bars – Chewy, Buttery & Southern-Style

When it comes to Southern comfort baking, Trisha Yearwood’s Butterscotch Bars are pure nostalgia. These bars are chewy, buttery, and nutty, with a brown sugar richness that gives them that signature butterscotch flavor. The pecans add crunch, the butter keeps them moist, and the vanilla ties everything together. They’re a perfect dessert for bake sales, potlucks, holidays, or simply an afternoon coffee treat. If you love blondies or brown sugar cookies, you’re going to adore these bars.

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Prep Time 15

bake time 30

Total Time 45

Servings: 24 bars

Ingredients Equipment Method Notes

Ingredients

🥚 Fresh Produce:

2 large eggs

🌾 Dry & Pantry:

1 ½ cups all-purpose flour
2 tsp baking powder
2 cups light brown sugar packed
½ tsp salt
1 tsp vanilla extract

🥜 Nuts:

1 cup pecans chopped

🧈 Dairy:

½ cup 1 stick unsalted butter, melted

Equipment

9x13-inch baking dish
Mixing bowls
Hand or stand mixer
Whisk & spatula
Measuring cups & spoons
Oven
Cooling rack

Method

Step 1 – Prep the Pan

Preheat oven to 350°F (175°C).
Grease or line a 9x13-inch baking dish with parchment.

Step 2 – Make the Batter

In a large bowl, whisk together melted butter and brown sugar until smooth.
Add eggs one at a time, mixing well.
Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually fold dry mixture into wet until combined.
Stir in chopped pecans.

Step 3 – Bake

Spread batter evenly into prepared baking dish.
Bake 25–30 minutes, or until golden brown and a toothpick comes out clean from the center.

Step 4 – Cool & Slice

Let cool in pan on a wire rack.
Cut into bars or squares and serve.

Notes

🧊 Storage & Reheating

Store in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week.

Freeze (well wrapped) for up to 2 months.

Warm slightly in the microwave for a gooey texture.

🥄 Variations

Nut-Free: Skip pecans or swap with chocolate chips.

Butterscotch Chips: Add ½ cup for extra flavor.

Coconut Twist: Stir in shredded coconut for texture.

Holiday Spice: Add ½ tsp cinnamon or nutmeg to dry mix.

❓ 10 FAQs

What makes them taste like butterscotch?
The caramelized flavor of brown sugar with butter creates a natural butterscotch taste.

Can I use dark brown sugar?
Yes, for deeper flavor and more moisture.

Do I need a mixer?
Not necessarily — a whisk and spatula work fine.

Can I double this recipe?
Yes, bake in a half-sheet pan and increase bake time slightly.

Can I use walnuts instead of pecans?
Absolutely.

Can I make them chewy or cakey?
Bake less for chewy, longer for cakier bars.

Do they need frosting?
No — they’re rich on their own, but cream cheese frosting works if you like.

Can I add chocolate chips?
Yes, they pair perfectly with the brown sugar base.

How do I cut clean squares?
Let bars cool completely and use a sharp knife.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute.

🏁 Conclusion
These Trisha Yearwood’s Butterscotch Bars are chewy, nutty, and packed with buttery brown sugar flavor. They’re simple to make but taste like a bakery classic. Perfect for potlucks, holidays, or when you need a quick dessert that everyone will love.