When I think about Trisha Yearwood’s Butterscotch Bars, I picture crisp fall evenings, the rustle of leaves, and the aroma of sweet brown sugar wafting through the house. These golden bars are a comforting staple in Southern kitchens and carry the warm charm of home-baked tradition. Butterscotch is a flavor often overshadowed by chocolate, but in these bars, it shines with buttery richness and a depth that makes each bite taste like a memory.
I first discovered this recipe on a quiet Sunday afternoon, flipping through a stack of family cookbooks, searching for something new but familiar. The moment I spotted Trisha Yearwood’s name, I knew the recipe would be soulful. She has a way of weaving Southern warmth into every dish she touches, and these butterscotch bars are no exception. They’re chewy yet soft, with oats for texture and a smooth peanut butter glaze that takes them over the top. It’s the kind of recipe that feels like a hug—reliable, heartwarming, and always welcome at the table.
These bars also make regular appearances at potlucks, bake sales, and family reunions in my community. They’re easy to carry, easy to cut, and always the first to disappear. There’s a sense of quiet pride when you bring a tray of these and someone asks for the recipe after just one bite. Whether you’re baking with your kids, prepping a sweet treat for guests, or just satisfying a craving, these butterscotch bars are the kind of dessert that becomes part of your family’s baking story.
Why You’ll Love This Recipe
- Time-tested comfort: This is one of those classic bakes that never goes out of style.
- Incredible texture: The oats give it body, the butterscotch chips melt into pockets of caramelized bliss, and the glaze is a silky bonus.
- Simple ingredients: You likely have everything you need in your pantry already.
- Great for sharing: These bars slice cleanly and travel well—ideal for school lunches, office potlucks, or gifts.
- Versatile flavor: Not too sweet, and with a lovely nutty depth from the peanut butter that balances the rich butterscotch.
Trisha Yearwood’s Butterscotch Bars: A Chewy, Golden Southern Treat
- Yield: 12–16 bars 1x
Description
When I think about Trisha Yearwood’s Butterscotch Bars, I picture crisp fall evenings, the rustle of leaves, and the aroma of sweet brown sugar wafting through the house. These golden bars are a comforting staple in Southern kitchens and carry the warm charm of home-baked tradition. Butterscotch is a flavor often overshadowed by chocolate, but in these bars, it shines with buttery richness and a depth that makes each bite taste like a memory.
I first discovered this recipe on a quiet Sunday afternoon, flipping through a stack of family cookbooks, searching for something new but familiar. The moment I spotted Trisha Yearwood’s name, I knew the recipe would be soulful. She has a way of weaving Southern warmth into every dish she touches, and these butterscotch bars are no exception. They’re chewy yet soft, with oats for texture and a smooth peanut butter glaze that takes them over the top. It’s the kind of recipe that feels like a hug—reliable, heartwarming, and always welcome at the table.
These bars also make regular appearances at potlucks, bake sales, and family reunions in my community. They’re easy to carry, easy to cut, and always the first to disappear. There’s a sense of quiet pride when you bring a tray of these and someone asks for the recipe after just one bite. Whether you’re baking with your kids, prepping a sweet treat for guests, or just satisfying a craving, these butterscotch bars are the kind of dessert that becomes part of your family’s baking story.
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature, plus extra for greasing
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup creamy peanut butter, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup quick-cooking oats
- 1 cup butterscotch chips
- 1 cup powdered sugar
- 4 tablespoons milk
Instructions
-
Prepare Your Baking Dish
Start by greasing a 9×13-inch baking pan with butter. You can also line it with parchment paper for easier removal. Preheat your oven to 350 °F (175 °C), giving it time to reach the perfect baking temperature. -
Cream the Base Mixture
In a large bowl, cream together the butter, granulated sugar, brown sugar, and ½ cup of the peanut butter. This should take about 2–3 minutes with a hand mixer or stand mixer on medium speed. You’re looking for a smooth, fluffy texture—this sets the foundation for the bars. -
Add the Wet Ingredients
Beat in the egg and vanilla extract. Make sure the egg is fully incorporated before moving to the next step. This adds richness and helps the bars hold together. -
Mix the Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, salt, and oats. This ensures everything is evenly distributed before adding to the wet mixture. -
Combine & Create the Dough
Slowly add the dry ingredients into the wet, mixing until just combined. The dough will be thick and a little sticky—that’s exactly what you want. Stir in the butterscotch chips by hand to prevent overmixing. -
Spread & Smooth
Transfer the dough to your prepared pan. Use a spatula or the back of a spoon to spread it evenly into the corners. The dough may resist a bit, but it helps to lightly dampen your spatula to make smoothing easier. -
Bake to Perfection
Bake for 20 to 25 minutes. The edges should be just golden, and the center should look set but soft. Don’t overbake—these bars continue to cook slightly as they cool, and you want them chewy. -
Prepare the Peanut Butter Glaze
While the bars are still warm, whisk together the powdered sugar, remaining ¼ cup of peanut butter, and milk in a bowl. You want a pourable but thick glaze. If it’s too thick, add a touch more milk. -
Glaze & Cool
Drizzle the glaze over the warm bars, spreading gently with a spatula. Let everything cool in the pan for at least an hour before slicing into squares.
Notes
These bars freeze beautifully. Wrap them individually in plastic wrap, then place in a freezer-safe container. Thaw at room temperature for about an hour before serving. They also stay moist and chewy in an airtight container for up to 3 days.
Nutrition
- Calories: 325
INGREDIENTS YOU’LL NEED
- ½ cup (1 stick) unsalted butter, room temperature, plus extra for greasing
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup creamy peanut butter, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup quick-cooking oats
- 1 cup butterscotch chips
- 1 cup powdered sugar
- 4 tablespoons milk
How to Make Trisha Yearwood’s Butterscotch Bars
STEP-BY-STEP INSTRUCTIONS
- Prepare Your Baking Dish
Start by greasing a 9×13-inch baking pan with butter. You can also line it with parchment paper for easier removal. Preheat your oven to 350 °F (175 °C), giving it time to reach the perfect baking temperature. - Cream the Base Mixture
In a large bowl, cream together the butter, granulated sugar, brown sugar, and ½ cup of the peanut butter. This should take about 2–3 minutes with a hand mixer or stand mixer on medium speed. You’re looking for a smooth, fluffy texture—this sets the foundation for the bars. - Add the Wet Ingredients
Beat in the egg and vanilla extract. Make sure the egg is fully incorporated before moving to the next step. This adds richness and helps the bars hold together. - Mix the Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, salt, and oats. This ensures everything is evenly distributed before adding to the wet mixture. - Combine & Create the Dough
Slowly add the dry ingredients into the wet, mixing until just combined. The dough will be thick and a little sticky—that’s exactly what you want. Stir in the butterscotch chips by hand to prevent overmixing.
- Spread & Smooth
Transfer the dough to your prepared pan. Use a spatula or the back of a spoon to spread it evenly into the corners. The dough may resist a bit, but it helps to lightly dampen your spatula to make smoothing easier. - Bake to Perfection
Bake for 20 to 25 minutes. The edges should be just golden, and the center should look set but soft. Don’t overbake—these bars continue to cook slightly as they cool, and you want them chewy. - Prepare the Peanut Butter Glaze
While the bars are still warm, whisk together the powdered sugar, remaining ¼ cup of peanut butter, and milk in a bowl. You want a pourable but thick glaze. If it’s too thick, add a touch more milk. - Glaze & Cool
Drizzle the glaze over the warm bars, spreading gently with a spatula. Let everything cool in the pan for at least an hour before slicing into squares.
HELPFUL TIPS
- Let them cool fully before slicing for clean cuts.
- Customize the glaze with a pinch of cinnamon or a splash of vanilla.
- Use quick oats for the best chewy texture—steel-cut or rolled oats will change the texture.
- Add crunch with a sprinkle of chopped nuts on top of the glaze.
- Double the glaze if you’re a peanut butter lover—it makes them even more indulgent.
DETAILS
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 12–16 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetaria
NOTES
These bars freeze beautifully. Wrap them individually in plastic wrap, then place in a freezer-safe container. Thaw at room temperature for about an hour before serving. They also stay moist and chewy in an airtight container for up to 3 days.
NUTRITIONAL INFORMATION (per bar, approx.)
- Calories: 325
- Fat: 16 g
- Saturated Fat: 5 g
- Carbohydrates: 36 g
- Sugar: 31 g
- Protein: 5 g
FREQUENTLY ASKED QUESTIONS
Can I substitute almond butter or sunflower butter for the peanut butter?
Yes—just make sure the consistency is similar to creamy peanut butter to ensure the glaze sets properly.
Can I add chocolate chips or white chocolate?
Absolutely! Mix in half butterscotch and half chocolate chips for a flavor twist.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and certified gluten-free oats.
STORAGE INSTRUCTIONS
Store the bars in an airtight container at room temperature for 3–4 days. For longer storage, freeze them individually wrapped. Reheat in the microwave for 10 seconds for a warm treat.
Related Recipes
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CONCLUSION
Trisha Yearwood’s Butterscotch Bars aren’t just a dessert—they’re a slice of nostalgia wrapped in a sweet, peanut buttery glaze. Perfect for busy parents, nostalgic bakers, or anyone who wants a sweet taste of Southern charm. The ease of preparation, pantry-staple ingredients, and the heartwarming flavors make this a keeper in any recipe box.