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.

Yield: 16 servings (serving size: 1 bar)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 149
  • Fat: 5.0g
  • Saturated fat: 3.0g
  • Protein: 1.8g
  • Carbohydrate: 24.4g
  • Cholesterol: 21mg
  • Iron: 0.7mg
  • Sodium: 67mg
  • Calories from fat: 30%
  • Fiber: 0.4g
  • Calcium: 19mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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