Description
These homemade butterscotch bars are especially convenient when you want a dessert that looks impressive without spending hours in the kitchen. The simple preparation makes them perfect for holiday cookie trays, bake sales, potlucks, family gatherings, afternoon snacks, and everyday desserts.
Ingredients
For the Butterscotch Marshmallow Bars:
- 1 cup unsalted butter
- 1 cup butterscotch chips
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups miniature marshmallows
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans or walnuts
- ½ cup additional butterscotch chips, optional
Optional Topping:
- ½ cup butterscotch chips
- 1 teaspoon vegetable shortening or coconut oil
- Chopped pecans for garnish
- Flaked sea salt, optional
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9 × 13-inch baking pan with butter or nonstick cooking spray. For easier removal, line the bottom with parchment paper, leaving a little overhang on two sides.
The parchment makes it much easier to lift the cooled bars from the pan before slicing.
Place the butter and 1 cup of butterscotch chips in a medium saucepan over low heat.
Stir continuously until the butter and butterscotch chips are completely melted and smooth.
Do not use high heat because butterscotch chips can scorch or become grainy if overheated.
Remove the saucepan from the heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk together the brown sugar, eggs, and vanilla extract.
Whisk until the mixture is smooth and well combined.
Slowly pour in the slightly cooled melted butterscotch mixture while stirring continuously.
Mix until everything is evenly incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Adding the dry ingredients separately helps distribute the baking powder and salt evenly throughout the batter.
Gradually add the dry ingredients to the wet mixture.
Stir gently with a spatula or wooden spoon until just combined.
Do not overmix the batter. Overmixing can make the finished bars tougher instead of soft and tender.
Fold in the shredded coconut and chopped pecans or walnuts.
If you want an even stronger butterscotch flavor, you can also fold in an additional ½ cup of butterscotch chips.
Mix just until the ingredients are evenly distributed.
Transfer the batter to the prepared 9 × 13-inch baking pan.
Use a spatula to spread it evenly into the corners.
The batter will be thick, so gently press and smooth the surface rather than trying to pour it into the pan.
Sprinkle the miniature marshmallows evenly over the top of the batter.
Press a few lightly into the surface if desired, but avoid pushing all of them deeply into the batter.
The marshmallows will soften and become wonderfully gooey as the bars bake.
Place the pan in the preheated oven and bake for approximately 25–30 minutes.
The edges should look set and lightly golden, while the center should remain soft.
Be careful not to overbake the bars. They will continue to firm up as they cool.
Remove the pan from the oven and place it on a wire rack.
Allow the bars to cool completely in the pan.
For cleaner slices, refrigerate them for about 30–60 minutes after they have cooled to room temperature.
For an extra layer of flavor, melt ½ cup butterscotch chips with 1 teaspoon of shortening or coconut oil.
Stir until smooth.
Drizzle the melted butterscotch over the cooled bars.
You can also sprinkle chopped pecans or a small amount of flaky sea salt over the drizzle before it sets.
Once the topping has set, lift the bars from the pan using the parchment paper.
Place them on a cutting board and cut into squares or rectangles.
For small dessert portions, cut the pan into 24 pieces. For larger bakery-style bars, cut into 12–16 pieces.
Notes
The most important tip when making Butterscotch Marshmallow Bars is to avoid overbaking them. The center should still look slightly soft when the bars come out of the oven.
Because the marshmallows contain moisture and the bars continue cooking from residual heat after leaving the oven, baking them until completely firm can result in a dry or hard texture.
Allow the bars to cool completely before slicing. Warm bars will be softer and may be difficult to cut neatly.
When melting butterscotch chips, use low heat and stir frequently. If the chips become too hot, they can seize or develop an unpleasant texture.
For clean, professional-looking squares, chill the finished bars before cutting them with a sharp knife.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 25–30 minutes