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Unforgettable Butterscotch Toffee Cookie Bars in 45 Minutes Recipe

Unforgettable Butterscotch Toffee Cookie Bars in 45 Minutes Recipe
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4.8 from 17 reviews

Delight in these Unforgettable Butterscotch Toffee Cookie Bars, a perfect blend of chewy, gooey sweetness and buttery toffee crunch. Ready in just 45 minutes, these bars combine soft brown sugar cookie dough with rich butterscotch chips and crunchy toffee bits to create a dessert that’s both nostalgic and indulgent. Perfect for sharing or treating yourself, these cookie bars deliver warm, comforting flavors that fill your kitchen with irresistible aroma.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

Sugars

  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup butterscotch chips
  • 1 cup toffee bits (Heath bits or equivalent)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, or line it with parchment paper leaving some overhang to easily lift the bars out after baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, packed brown sugar, and granulated sugar using a hand mixer or wooden spoon until the mixture is light, fluffy and well combined, about 2-3 minutes.
  3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract until fragrant.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture, stirring gently just until combined to avoid overmixing and tough bars.
  5. Fold in Chips and Toffee: Carefully fold in butterscotch chips and toffee bits, distributing them evenly throughout the batter without breaking them up.
  6. Spread the Dough: Spread the dough evenly in the prepared 9×13-inch pan. Wet your fingers slightly to press and smooth the surface without sticking.
  7. Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center springs back lightly when touched. Avoid relying solely on the toothpick test as the center stays soft.
  8. Cool Completely: Allow the bars to cool in the pan for at least 30 minutes. This resting time helps them set properly, making them easier to cut into clean squares.
  9. Slice and Serve: Once cooled, lift the bars out using the parchment overhang if used, slice into squares, and enjoy warm or at room temperature. For an extra treat, serve with vanilla ice cream.

Notes

  • Use room temperature butter and eggs for the best creaming results and smooth batter consistency.
  • Line your pan with parchment paper for easy removal and neat slicing.
  • The toothpick test might not fully indicate doneness; look for golden edges and a slightly springy top.
  • Fold in chips and toffee bits gently at the end to preserve their texture and avoid melting into the batter.
  • Substitutions are flexible: pecans or walnuts can replace toffee bits, and semi-sweet or white chocolate chips can replace butterscotch chips.
  • For gluten-free version, use a 1:1 gluten-free baking flour blend.
  • Try adding a pinch of espresso powder or a sprinkle of sea salt on top before baking for enhanced flavor complexity.
  • Store in an airtight container at room temperature for up to 5 days or freeze individually wrapped bars for up to 3 months.
  • Reheat frozen bars in the microwave for 15 seconds for a fresh-baked experience.

Nutrition

Keywords: butterscotch toffee cookie bars, cookie bars, dessert bars, chewy cookie bars, toffee dessert, butterscotch chips recipe, easy cookie bars

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