Description
This Trisha Yearwood’s Butterscotch Bars, a delightful blend of butterscotch chips and creamy peanut butter, topped with a rich peanut butter glaze. Perfect for satisfying your sweet tooth or sharing with loved ones!
Ingredients
Units
Scale
For the Bars:
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup creamy peanut butter, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup quick-cooking oatmeal
- 1 cup butterscotch chips
For the Glaze:
- 1 cup powdered sugar
- 4 tablespoons milk
- Remaining 1/4 cup peanut butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, brown sugar, and ½ cup of peanut butter until smooth.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift the flour, baking soda, and salt. Stir in the oatmeal.
- Mix Batter: Gradually add the dry mixture to the butter mixture, mixing on low speed until incorporated.
- Spread and Top: Spread the batter evenly in the prepared dish and sprinkle the butterscotch chips on top.
- Bake: Bake for 20–25 minutes, or until the edges turn golden brown.
- Prepare Glaze: While the bars are warm, whisk together powdered sugar, milk, and remaining peanut butter until smooth.
- Glaze Bars: Pour the glaze evenly over the warm bars.
- Cool and Serve: Let the bars cool completely before slicing and serving.
Notes
- For added crunch, mix in ½ cup chopped nuts like pecans or walnuts into the batter.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- These bars freeze well; wrap them individually and store in a freezer-safe bag for up to 3 months.
