Trisha Yearwood-Inspired Butterscotch Bars
Ingredients
| Ingredient | Amount |
|---|---|
| Butter, softened | 1/2 cup (1 stick), plus more for greasing |
| Granulated sugar | 1/2 cup |
| Light brown sugar, packed | 1/2 cup |
| Creamy peanut butter | 3/4 cup, divided |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 cup |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Quick-cooking oats | 1/2 cup |
| Butterscotch chips | 1 cup |
| Powdered sugar | 1 cup |
| Milk | 4 tablespoons |
Instructions
1. Preheat and Prepare:
Set the oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking.
2. Cream the Base:
In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and 1/2 cup of the peanut butter until the mixture is fluffy and smooth.
3. Add Egg and Flavoring:
Mix in the egg and vanilla extract until just blended.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Stir in the quick oats.
5. Combine Mixtures:
Gradually add the dry mixture into the wet mixture, mixing on low speed until fully incorporated. Avoid overmixing to keep the bars tender.
6. Assemble the Bars:
Spread the dough evenly into the prepared pan. Scatter the butterscotch chips over the surface.
7. Bake:
Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
8. Make the Glaze:
While the bars are still warm, whisk the powdered sugar, remaining 1/4 cup of peanut butter, and milk in a bowl until smooth and pourable.
9. Glaze and Cool:
Drizzle or spread the glaze evenly over the warm bars. Let them cool completely in the pan so the glaze sets and the bars firm up.
10. Slice and Serve:
Once cooled, cut into squares and enjoy!
