Butterscotch Shortbread Bars – a delicious recipe with Butter, Powdered Sugar, All-purpose, Kosher Salt, Egg, Butterscotch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F.
2
In a small saucepan on medium-low heat, melt butter. Bring to a boil and allow to brown for 1-2 minutes. Remove from heat and allow the butter to cool for a few minutes.
3
In a large mixing bowl, add melted butter with powdered sugar, mix completely. Add flour and salt. Mix together (it will be crumbly). Add in the egg and butterscotch morsels and mix until completely combined.
4
Line a 15x10x1-inch baking sheet with parchment paper. Place dough on the baking sheet and press (with palms of your hands) to about 1/4 inch thick. Shape it into a rectangle as best you can (doesn't have to touch the sides of the pan). Mine was about 12x10-inch.
5
Bake in a 350 F oven for 20-25 minutes, until lightly browned. Remove from oven and cool about 5 minutes. Using a sharp knife, slice it into bars that are roughly 3 inches by 1 inch. Don't separate them yet. Allow them to cool completely.
6
When cooled, separate cookie bars (using a knife if necessary). Store in an airtight container for up to one week. Enjoy!
1184
kcal
Calories
95
g
Fat
77
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Unsalted Butter, 1 cup Powdered Sugar, 2 cups All-purpose Flour, 1/2 teaspoons Kosher Salt, and more.
Yes, Butterscotch Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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