Chewy butterscotch bars with roasted cashews and a deep brown sugar flavor that suits snack trays, dessert platters, or afternoon coffee.
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Servings
16
Tools Used
2 8x8 Square PansMixing Bowl(opens in a new tab)
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Ingredients
Ingredients
Servings
16 servings1×
Scale
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For The Batter
For The Topping
Instructions
Instructions
- 1
Preheat your oven to 350°F (about 175°C), and prepare two 8 x 8 square pans. Line them with non-stick parchment paper.
- 2
Melt the butter in a casserole over low heat. Add brown sugar.
- 3
Remove from heat when the butter and sugar meld together.
- 4
Stir in the liquid glucose.
- 5
Whisk together the bread flour, baking powder, and baking soda in a separate bowl.
- 6
Incorporate the 2 eggs into the butter-sugar mix.
- 7
Slowly fold in the flour mix until just combined.
- 8
Transfer the dough to your pre-prepared pans, ensuring even distribution.
- 9
Sprinkle generously with the cashew nuts, pressing them gently into the dough.
- 10
Bake for 25-28 minutes, until the bars get a golden-brown hue.
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Learn More
Everything you want to know about this recipe.
Butterscotch bars sit somewhere between a blondie and a snack cake, with the brown sugar doing most of the flavor work. They are rich without being fussy, and the cashews add enough texture to keep each slice from feeling too soft.
This is the kind of bake that works well when you want something easy to cut, stack, and bring to a gathering. It keeps its shape better than many frosted desserts, which makes it useful for sharing and gifting.
The biggest difference between chewy bars and dry ones usually comes down to mixing and bake time. Once the batter is combined, it is better to stop early than work too much air into it.
What Helps Butterscotch Bars Stay Chewy
What Helps Butterscotch Bars Stay Chewy
Brown sugar and glucose give the bars their dense, soft bite, while the bread flour helps them hold together. Pulling the pan when the center is just set keeps that texture from tipping into cake.
Letting the bars cool before slicing also matters. They firm up as they rest, which makes cleaner pieces and a better crumb.
Serving And Storage Notes
Serving And Storage Notes
Serve the bars plain, with coffee, or with a scoop of vanilla ice cream if you want a richer dessert plate. A little flaky salt on top also works if you want more contrast.
Keep them in an airtight container at room temperature for a few days. They can also be wrapped individually for packed snacks or dessert trays.
If you want more contrast, a pinch of flaky salt or a scoop of plain vanilla ice cream is usually enough. The bars are already rich, so small finishing touches work better than piling on extra toppings.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bar
Calories 21011%
% Reference Intake*
Total Fat 12g17%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 45mg
Sodium 130mg
Total Carbohydrates 22g8%
Dietary Fiber 1g
Sugars 14g16%
Protein 2g4%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make these butterscotch bars without liquid glucose?
Yes, you can substitute liquid glucose with light corn syrup or golden syrup. The bars may be slightly less chewy but will still taste great.
How do I know when the bars are fully baked?
The top should be golden brown, and a toothpick inserted in the center should come out with only a few moist crumbs, not raw batter.
Can I use different nuts instead of cashews?
Absolutely! Walnuts, pecans, or even almonds work well as substitutes depending on your preference.
How long can I store these butterscotch bars?
Store them in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They also freeze well for up to 2 months.
Can I reduce the sugar for a less sweet version?
Yes, you can cut the sugar by about 20%. The bars will still hold together, though the texture may be slightly less chewy.
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Kim Alvarez
· 12 Jul 2025Tried with walnuts instead of cashews—worked beautifully. Thanks for the tip about glucose!
Paolo D.
· 10 Apr 2025Perfect balance of chewy and nutty. Definitely making this again for Christmas trays.
Hannah Lee
· 8 Mar 2025My husband doesn’t like super sweet desserts, but even he kept reaching for seconds!
Ben T.
· 7 Feb 2025Great recipe, but my bars came out a bit too soft in the center. Maybe I underbaked slightly.
Maria Santos
· 6 Sept 2024I served these at a potluck and everyone asked for the recipe. So rich and satisfying!
Arjun Patel
· 5 Mar 2024The liquid glucose gives it that perfect chewy texture! Thanks for the detailed instructions—nailed it on my first try.
Lianne G.
· 3 Feb 2024I loved the texture but found it a bit too sweet for my taste. Might reduce the sugar next time.
Miguel Reyes
· 2 Aug 2023I swapped cashews for pecans and it turned out amazing. Sweet, buttery, and perfectly chewy.
Carla B.
· 1 Jul 2023Made this with my kids over the weekend—super easy and fun! The cashew topping is a must.
Casey Dee
· 29 Jun 2023Delicious! These are a family favorite now.
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