Description
Ingredients:
For the Crust:
1 cup unsalted butter, softened
2 cups all-purpose flour
½ cup brown sugar, packed
¼ teaspoon salt
For the Filling:
3 large eggs
¾ cup light corn syrup
½ cup brown sugar, packed
1 teaspoon vanilla extract
1 cup butterscotch chips
1½ cups chopped pecans
Directions:
Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
In a medium bowl, mix together butter, flour, brown sugar, and salt until crumbly.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes or until lightly golden.
In a large bowl, whisk together eggs, corn syrup, brown sugar, and vanilla until smooth.
Stir in butterscotch chips and chopped pecans until evenly coated.
Pour the filling over the warm crust and spread evenly.
Bake for 25–30 minutes, until the filling is set and the top is golden brown with a glossy finish.
Cool completely before cutting into gooey, buttery, nutty bars with sweet butterscotch richness.
Cooking Time: 15 min prep + 45 min bake | Servings: 16 bars | Calories: ~350 per bar
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. For the crust, use an electric mixer on medium speed to combine the softened butter, flour, brown sugar, and salt until a soft, crumbly dough forms. Press this mixture firmly and evenly into the bottom of your prepared pan. Pre-bake this crust for exactly 15 minutes, until it is just set and lightly golden at the edges.
While the crust bakes, prepare the filling. In a clean large bowl, vigorously whisk the eggs, corn syrup, brown sugar, and vanilla extract until the mixture is completely smooth and the sugar is dissolved. Gently fold in the butterscotch chips and chopped pecans, ensuring they are fully coated. As soon as the crust comes out of the oven, pour the filling over the warm crust and use a spatula to spread it into an even layer. Return the pan to the oven and bake for 25-30 minutes. The filling should be set, puffed, and have a uniform golden-brown, glossy finish. Cool the bars completely in the pan on a wire rack before cutting.
Serving Suggestions
These decadent bars are fantastic on their own, but can be elevated for special occasions. Serve them slightly warmed with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a festive touch, drizzle with caramel or chocolate sauce. They pair wonderfully with a cup of strong coffee or a glass of cold milk. For gift-giving, cut into smaller pieces and package in a decorative box or tin.
How-to Summary
To make Butterscotch Pecan Bars: 1) Mix and pre-bake a buttery brown sugar crust. 2) Whisk eggs, corn syrup, sugar, and vanilla for the filling. 3) Fold in butterscotch chips and pecans. 4) Pour filling over the warm crust and bake until set and glossy. 5) Cool completely before slicing into bars.
Frequently Asked Questions
Can I use dark corn syrup instead of light?
Yes, but dark corn syrup has a stronger, molasses-like flavor which will make the bars taste more like pecan pie and less like butterscotch.
How should I store these bars?
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer for up to 3 months.
My filling didn’t set. What happened?
This usually means under-baking. The filling should be uniformly puffed and no longer jiggly in the center. Use an oven thermometer to ensure accurate temperature.
Can I substitute another nut for pecans?
Walnuts are an excellent direct substitute. For a nut-free version, use toasted oats or pretzel pieces for crunch.
Why is it important to pour the filling on a warm crust?
The warm crust helps the bottom layer of the filling begin to cook immediately, preventing a soggy crust and ensuring clean layers.
Common Mistakes to Avoid
- Over-mixing the crust: Mix just until crumbly. Overworking can make it tough.
- Using a cold crust: Pour the filling onto the warm crust straight from the oven for the best texture.
- Under-baking the filling: Wait for the glossy, set finish; a slight jiggle in the very center is okay, but it should not be liquid.
- Cutting while warm: Patience is key. Cutting before the bars are fully cooled will result in a messy presentation.
- Not lining the pan: The parchment paper overhang is non-negotiable for clean, easy removal.
Conclusion
These Butterscotch Pecan Bars are the ultimate treat, combining a buttery shortbread crust with a rich, gooey, and nutty filling. By following this enhanced guide, avoiding common pitfalls, and using the provided tips, you are guaranteed a flawless batch every time. Perfect for potlucks, holidays, or a sweet homemade gift, these bars are sure to become a cherished recipe in your collection. Enjoy the delicious results of your baking!