Trisha Yearwood’s Easy Butterscotch Bars Recipe

Trisha Yearwoods Butterscotch Bars Recipe Easy Dessert Treat!: The Only Recipe You’ll Ever Need

If you’re craving a simple yet irresistible treat that brings a touch of Southern charm to your kitchen, look no further than Trisha Yearwoods Butterscotch Bars. These bars, inspired by the beloved country star’s classic recipe, offer chewy and gooey butterscotch perfection that’s perfect for satisfying your sweet tooth after a long day. With their rich, buttery flavor and easy preparation, this Trisha Yearwoods Butterscotch Bars recipe has become a go-to for home bakers seeking a foolproof dessert that’s ready in under an hour. Whether you’re hosting a family gathering or just treating yourself, this recipe ensures every bite is packed with nostalgia and delight.

Imagine sinking your teeth into the warm, caramel-like goodness of these bars, where the butterscotch chips melt into a luscious, gooey center while the edges crisp up to a golden perfection. The aroma of brown sugar and vanilla wafting through your kitchen will have everyone asking for seconds, creating an inviting atmosphere that’s hard to resist. Each bar boasts a perfect balance of textures: soft and chewy on the inside with a slight crunch from the baked edges, making Trisha Yearwoods Butterscotch Bars not just a dessert, but a sensory experience that elevates any meal.

What sets this Trisha Yearwoods Butterscotch Bars recipe apart on lalytarecipes.com is our commitment to making it the definitive guide for home cooks. Crafted by Chef Lalyta and tested multiple times for consistent results, you’ll discover insider tips and the Chef’s Secret that transform ordinary ingredients into extraordinary treats. In this post, we’ll cover everything from ingredient spotlights to storage hacks, ensuring you feel confident and inspired to bake like a pro. Stick around for pro tips that prevent common pitfalls and make your baking seamless.

Why This Trisha Yearwoods Butterscotch Bars Easy Dessert Treat! Recipe is a Game-Changer

The Chef’s Secret lies in the emphasis on high-quality butterscotch chips and a precise creaming technique that creates that signature chewy and gooey butterscotch perfection. By softening the unsalted butter just right and creaming it with brown sugar, we unlock a deeper caramel flavor that sets this recipe apart from generic versions. This method ensures the bars have an unbeatable texture—think soft, moist centers with a slight crisp on the edges—achieved through the chemical reaction of sugar and fat, which keeps the bars from becoming dry or crumbly.

Unbeatable Texture: The science behind this lies in the browning potential of brown sugar, which contains molasses that adds moisture and prevents over-baking. When combined with the fats in the butter, it creates a tender crumb that’s chewy without being sticky, thanks to the even distribution of air pockets during creaming. This results in Trisha Yearwoods Butterscotch Bars that maintain their form while delivering a melt-in-your-mouth experience.

Foolproof for a Reason: This recipe has been tested in multiple kitchens to guarantee success, even for beginners. With straightforward steps and exact measurements, you’ll avoid common baking blunders, making Trisha Yearwoods Butterscotch Bars a reliable choice for any occasion. It’s the easy dessert treat that always impresses, ensuring your efforts yield professional-quality results every time.

Ingredient Spotlight: Quality Makes the Difference

Starting with 1 cup unsalted butter, softened: This ingredient is the backbone of Trisha Yearwoods Butterscotch Bars, providing the rich, creamy base that contributes to the gooey texture. Using high-quality, unsalted butter allows you to control the saltiness, ensuring the bars aren’t overly savory. Opt for European-style butter for extra creaminess due to its higher fat content. If substituting, try coconut oil for a dairy-free version, but note it may alter the flavor slightly toward tropical notes.

Next, 2 cups brown sugar: Brown sugar is essential for that deep, molasses-rich sweetness that defines butterscotch bars. It not only sweetens but also adds moisture and a chewy consistency to Trisha Yearwoods Butterscotch Bars. Always choose dark brown sugar for a more pronounced flavor; light brown works in a pinch for a milder taste. For substitutions, coconut sugar can replace it one-to-one, offering a lower glycemic option, though it might make the bars less traditional in taste.

For 2 large eggs: Eggs act as a binding agent, helping to hold the batter together and adding structure to the bars. In Trisha Yearwoods Butterscotch Bars, they contribute to the tender crumb and slight rise. Fresh, room-temperature eggs work best for even incorporation. Vegans can substitute with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), which will maintain the binding but result in a denser texture.

Then, 2 teaspoons vanilla extract: Vanilla enhances the overall flavor profile, balancing the sweetness and adding a warm, aromatic note to Trisha Yearwoods Butterscotch Bars. Pure vanilla extract is key for authentic taste—avoid imitation for better quality. If you’re out, almond extract can be used sparingly (half the amount) for a nutty twist, but it will change the classic butterscotch essence.

Moving to 2 cups all-purpose flour: Flour provides the structure and base for these bars, ensuring they hold together without being tough. In Trisha Yearwoods Butterscotch Bars, it’s mixed with leavening agents for the perfect rise. Use unbleached flour for the best results; for gluten-free options, swap with a 1:1 gluten-free blend, which might require a bit more mixing to achieve similar consistency.

Include 1 teaspoon baking powder: This leavening agent helps the bars rise slightly, creating a lighter texture. Fresh baking powder is crucial to avoid flat bars in Trisha Yearwoods Butterscotch Bars. If substituting, baking soda with a touch of acid like vinegar can work, but measure carefully to prevent an off taste.

Don’t forget 1/2 teaspoon salt: Salt enhances the flavors and balances the sweetness, making Trisha Yearwoods Butterscotch Bars moreish. Use fine sea salt for even distribution. If on a low-sodium diet, reduce it slightly, but don’t omit it entirely as it affects the overall taste.

Finally, 1 cup butterscotch chips: These are the star, delivering that iconic butterscotch flavor and gooey pockets. High-quality chips with real butterscotch ensure the best melt and taste in Trisha Yearwoods Butterscotch Bars. Substitute with white chocolate chips for a variation, but it will shift the flavor from butterscotch to creamy sweet.

Step-by-Step Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 350 degrees F (175 degrees C) and greasing a 9×13 inch baking pan with a light coating of butter or non-stick spray to ensure the bars release easily. This step is crucial for even baking and prevents sticking.

Pro Tip: Use a kitchen thermometer to verify the oven temperature for accuracy, as even a few degrees off can affect the baking time and texture of your Trisha Yearwoods Butterscotch Bars.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together 1 cup of softened unsalted butter and 2 cups of brown sugar until the mixture is smooth and fluffy, which should take about 2-3 minutes on medium speed. This incorporates air and develops the base flavor.

Common Mistake to Avoid: Don’t over-cream the mixture, as this can make the bars too airy and lead to uneven baking; stop once it’s light and smooth to maintain that chewy texture in Trisha Yearwoods Butterscotch Bars.

Step 3: Incorporate Eggs and Vanilla

Beat in the 2 large eggs one at a time, ensuring each is fully mixed before adding the next, then stir in the 2 teaspoons of vanilla extract. This step binds the ingredients and infuses flavor throughout the batter.

Pro Tip: Let the eggs come to room temperature for easier blending and a smoother batter, enhancing the overall consistency of your Trisha Yearwoods Butterscotch Bars.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually stir this dry mixture into the creamed mixture until just combined, avoiding over-mixing to prevent tough bars.

Common Mistake to Avoid: Over-mixing at this stage can develop gluten, making the bars dense; mix only until no dry spots remain for the perfect chewy and gooey butterscotch perfection.

Step 5: Add Butterscotch Chips and Spread Batter

Gently fold in 1 cup of butterscotch chips using a spatula, then evenly spread the batter into your prepared baking pan, ensuring it’s level for uniform baking.

Pro Tip: Reserve a handful of chips to sprinkle on top for extra gooeyness and visual appeal in your Trisha Yearwoods Butterscotch Bars.

Step 6: Bake the Bars

Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

Common Mistake to Avoid: Don’t over-bake, as this will dry out the bars; check at 25 minutes to preserve that signature chewy texture in Trisha Yearwoods Butterscotch Bars.

Step 7: Cool and Cut

Remove the pan from the oven and let it cool completely in the pan on a wire rack before cutting into 24 bars. This allows the bars to set properly.

Pro Tip: For clean cuts, use a sharp knife and wipe it between slices to keep the edges neat on your Trisha Yearwoods Butterscotch Bars.

Serving & Presentation

To make your Trisha Yearwoods Butterscotch Bars truly stand out, present them on a rustic wooden platter with a dusting of powdered sugar for an elegant touch. Garnish with a sprinkle of sea salt flakes to enhance the butterscotch flavor, or add fresh berries for a colorful contrast that balances the sweetness. These bars pair wonderfully with a scoop of vanilla ice cream, turning them into a decadent dessert, or serve alongside coffee for a midday treat. For a full meal, complement them with a light fruit salad to offset their richness, making them ideal for potlucks or holiday gatherings.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter up to 24 hours in advance by covering and refrigerating it; when ready, let it sit at room temperature for 15 minutes before baking to ensure even cooking. You can also mix dry ingredients ahead and store them for up to 3 days.

Storing Leftovers: Keep cooled bars in an airtight container at room temperature for up to 5 days, as per the recipe notes, or refrigerate for up to a week to maintain freshness. For longer storage, freeze the bars in a single layer, then transfer to a freezer-safe bag for up to 3 months.

The Best Way to Reheat: To restore the original chewy texture, thaw frozen bars at room temperature, then warm individual pieces in the microwave for 10-15 seconds or in a 300 degrees F oven for 5 minutes, avoiding overheating to preserve the gooey butterscotch perfection.

Frequently Asked Questions (FAQ)

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Trisha Yearwood’s Butterscotch Bars

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• Author: Chef Lalyta
• Total Time: 45 minutes
• Yield: 24 bars 1x

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Description

Delicious butterscotch bars made with a simple recipe from Trisha Yearwood, perfect for desserts.

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Ingredients

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• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butterscotch chips

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Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine flour, baking powder, and salt; stir into the creamed mixture.
5. Fold in butterscotch chips. Spread the batter into the prepared pan.
6. Bake for 25 to 30 minutes in the preheated oven, until golden brown.
7. Cool in the pan before cutting into bars.

Notes

Store in an airtight container for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 25g
• Fat: 12g
• Carbohydrates: 35g
• Protein: 3g