Butterscotch Blondies

Oxmoor House
These butterscotch bar cookies have pecans, butterscotch morsels, and marshmallows thrown into the mix. But don't expect to see the marshmallows. They melt during baking to form a sweet, crackly top crust.
16 servings (serving size: 1 bar)


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1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup butter, softened
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butterscotch morsels, divided
Cooking spray
1/2 cup miniature marshmallows
2 tablespoons chopped pecans


Prep: 23 Minutes
Cook: 30 Minutes

Preheat oven to 350°.

Beat sugars and butter with a mixer at medium speed until well blended (mixture will resemble damp sand). Add egg and egg white, 1 at a time, beating until well blended. Stir in vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Fold in 3 tablespoons butterscotch morsels.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray. Sprinkle marshmallows, pecans, and remaining butterscotch morsels evenly over top; lightly press into batter. Bake at 350° for 30 to 31 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 bars.

Created date

March 2010

Nutritional Information

Calories 149
Fat 5.0 g
Satfat 3.0 g
Protein 1.8 g
Carbohydrate 24.4 g
Cholesterol 21 mg
Iron 0.7 mg
Sodium 67 mg
Caloriesfromfat 30 %
Fiber 0.4 g
Calcium 19 mg