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

Gooey Butterscotch Bars Recipe

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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


  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/2 cup butter, softened
  • 1 large 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 piece: 199 calories, 10g fat (4g saturated fat), 13mg cholesterol, 161mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 3g protein


  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

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Reviewed Feb. 19, 2016

"Easy to make and big on flavor. This recipe is a keeper for sure! Thanks for sharing."

Reviewed Aug. 4, 2015

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

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."

Reviewed Apr. 16, 2014

"First dish that we found much too sweet!"

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!"

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