Butterscotch Blondies

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 23 Minutes
Cook: 30 Minutes

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


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


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.