These butterscotch cookie bars are easy to bake and filled with nuts and marshmallows and candies to give them extra oomph!
3 years ago, if you had told me there’d come a time when I’d be making butterscotch cookie bars at home, I’d have laughed at you. But here I am today, gloriously writing a recipe for the same. I have to thank this blog for my culinary experiments. These butterscotch flavored cookie bars are just so darn easy, that I wonder why it took me so long to discover the recipe. Brown Sugar is the miracle ingredient that makes these bars delicious!
This was the first time I tried (to bake AND eat) cookie bars and I was mildly surprised by how much I enjoyed these sweet treats. They are a cross between cookies and brownies. They taste like those classic, somewhat soft, somewhat chewy cookies. The great thing about these bars is that – unlike cookies – you don’t have to roll them out and make individual cookies. You dump the entire dough in a pan, bake and then slice into bars.
Use the basic dough to spruce up your own cookie bars. I like to add marshmallows, chocolates, nuts and even crushed graham crackers for texture and flavor. You can do whatever you like! Make this your own.
Butterscotch Cookie Bars – Printable Recipe
- ¼ cup Butter - soft at room temperature
- ⅓ cup powdered Brown Sugar (adjust to taste)
- 1 teaspoon plain Yogurt
- 1 Tablespoon Condensed Milk
- 1 cup All Purpose Flour
- a pinch of Salt (skip if you're using salted butter)
- ½ teaspoon Baking Soda
- 1 teaspoon Butterscotch Extract or Essence (use Vanilla if unavailable)
- ¼ cup mini marshmallows
- ¼ cup chopped chocolates of your choice
- ¼ cup chopped Nuts (any nuts of your choice)
- ¼ cup crushed Graham Crackers or Biscuits (for additional crunch)
- To a square brownie pan, grease and line with parchment paper of aluminum foil. Make sure at least two opposite ends of the parchment paper are higher than the pan - for easy removal.
- Preheat oven to 160 C / 325 F.
- Cream together butter, sugar and butterscotch extract for 2 minutes to form a smooth and creamy mixture.
- Add yogurt, condensed milk and mix well.
- Sift and add flour, salt, baking soda and mix to form a smooth dough. If the mixture is very liquid-y, add 1-2 additional tablespoons of flour.
- Add the chocolate, nuts, marshmallows, crushed biscuits or crackers and fold them all in gently.
- Add the dough to the prepared pan.
- Using lightly wet hands, spread out the mixture to cover the entire baking pan. Make sure to even everything out
- Bake at 160 C for 20 minutes or until the cookies are completely done. Let them cool completely.
- Remove and slice into cookie bars.
- Store in air tight jar up to 3 days.
- If you're using a convection oven - reduce the temperature to 140 C and cover the pan with aluminum foil for most of the time. This way, the top will not burn
Butterscotch Cookie Bars – Step by step pictures
Cream together butter, powdered brown sugar and butterscotch essence for 2-3 minutes to form a smooth and creamy mixture
Add yogurt and condensed milk and mix well.
Sift and add flour, baking soda and salt and mix to form a smooth dough. Add your choice of candies, nuts and marshmallow and fold them in gently.
To a greased and lined brownie pan, add the dough. Using lightly wet hands, spread out the mixture to cover the entire baking pan.
Bake at 160 C for 20 minutes or until the cookies are completely done. Let them cool completely
Remove and slice into bars.