Description
A chewy, caramel-forward bar studded with crunchy toffee — soft in the middle, golden at the edges, and unbelievably easy to pull together. Makes one 9×13 pan.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, melted
- 1 ½ cups (330 g) packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup butterscotch chips
- ¾ cup toffee bits
Instructions
- Heat the oven to 350°F (177°C). Line a 9×13 pan with parchment, leaving a bit of overhang so you can lift the finished slab out easily.
- In a large bowl, combine the melted butter and packed brown sugar. Whisk until the mixture looks smooth and glossy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla until incorporated.
- Sprinkle the flour, baking powder, and salt over the wet mixture. Fold everything together gently with a spatula just until the flour disappears — avoid overworking the dough.
- Fold in the butterscotch chips and toffee bits, reserving a small handful if you want to press some on top before baking.
- Spread the batter evenly in the prepared pan, smoothing the surface with an offset spatula or the back of a spoon.
- Bake 25–30 minutes. The edges should be a rich golden color and the center should be set but still slightly soft to the touch.
- Remove from the oven and let cool fully in the pan. For cleaner slices, pop the pan in the fridge for 20–30 minutes before cutting. Use the parchment overhang to lift the block out, then cut into bars.
Notes
- Notes & Tips
- Don’t overbake. Pull them when the center is just set for the best chewy texture.
- Chill briefly for neater squares — the bars slice much cleaner after a short chill.
- Storage: Keep in an airtight container at room temperature for up to 4 days.
- Freezing: Wrap individual bars tightly and freeze for up to 2 months; thaw at room temperature before serving.
- Variations & swaps
- Swap half the butterscotch chips for chocolate chips for a richer bar.
- Stir in ½ cup chopped toasted pecans for extra crunch and a nutty note.
- For a slightly crispier top, sprinkle a few extra toffee bits across the surface before baking.
Nutrition
- Serving Size: 1 bar
- Calories: 207
- Sugar: 19g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg