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Gooey Butterscotch Bars Recipe
Gooey Butterscotch Bars Recipe photo by Taste of Home

Gooey Butterscotch Bars Recipe

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4.5 29
Publisher Photo
The name says it all for these bars. With caramels, butterscotch chips and pudding, they're ooey, gooey and finger-lickin' good! Sugar cookie mix speeds up prep time during the busy holidays, and the easy recipe makes a big batch! —Carol Brewer, Fairborn, Ohio
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:40 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 40 servings

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 package (14 ounces) caramels
  • 1/2 cup evaporated milk
  • 2 cups mixed nuts
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips

Nutritional Facts

1 bar equals 199 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 161 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until set.
  2. In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips.
  3. Cool completely. Cut into bars. Store in an airtight container. Yield: about 3 dozen.
Originally published as Gooey Butterscotch Bars in Simple & Delicious November/December 2009, p35

Nutritional Facts

1 bar equals 199 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 161 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Gooey Butterscotch Bars

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 4, 2015

"Can you use caramel ice cream sauce instead of caramel candy?"

MY REVIEW
Reviewed Jan. 31, 2015

"I made these bars today and they are great! I was a little skeptical about how easy (messy) they would be to cut but I chilled them for about an hour and they cut perfectly. It's always a good thing when a recipe is easy to make, looks like the photo and tastes like the description and these do. The only problem I encountered was working with the crust -- it wasn't easy to spread in a 9 X 13 pan so I worked the dough into a ball and then rolled it out (like a pie crust) in a rectangular shape between two sheets of parchment paper - I transferred it to the pan and pressed it into the corners and it was much easier. Next time, I might try the suggestion to add chocolate. I also sprinkled a little sea salt on top of the bars for a "salted caramel" effect."

MY REVIEW
Reviewed Apr. 16, 2014

"First dish that we found much too sweet!"

MY REVIEW
Reviewed Feb. 22, 2014

"These are really good! I used roasted peanuts instead of mixed nuts and used half butterscotch chips and half semi sweet chocolate chips. I found its easier to keep these refrigerated, they stay a little less messy that way. I will definatly make these again!"

MY REVIEW
Reviewed Feb. 18, 2014

"these are so good I shared with several people and they all loved these

very rich but so so good"

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