Butterscotch Fudge Bars
Indulge in the rich, buttery decadence of Butterscotch Fudge Bars—an irresistible treat that combines the caramelized sweetness of butterscotch with bursts of semi-sweet chocolate in every bite. These easy-to-make bars feature a one-bowl batter whipped up in just 15 minutes using pantry staples like brown sugar, vanilla, and all-purpose flour, making them a go-to dessert for busy bakers. But the real magic happens in the oven, where the edges bake to golden perfection while the interior stays chewy and fudge-like. Perfect for holiday parties, potlucks, or an indulgent snack, this recipe comes together in under 30 minutes and yields 16 luscious squares. Serve them with a cold glass of milk or a scoop of vanilla ice cream for the ultimate dessert experience.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium-sized saucepan over low heat, melt the unsalted butter. Remove from the heat and stir in the light brown sugar until fully combined and smooth. Allow the mixture to cool for about 5 minutes.
Once slightly cooled, whisk in the vanilla extract and eggs, one at a time, until the mixture is smooth and glossy.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the butterscotch chips and semi-sweet chocolate chips until evenly distributed throughout the batter.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 940.4 g | 342% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 684.6 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 580 mg | 45% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
