There is something mighty comforting about a pan of blondie bars made from pantry staples, especially when butterscotch is the flavor leading the way. These oven baked 5-ingredient butterscotch button blondie bars come together with the sort of practical ease many Midwestern home cooks have always appreciated: simple ingredients, one pan, and a sweet reward that tastes like you fussed far more than you did. Using whole butterscotch buttons gives the bars little pockets of mellow caramel flavor all through the pan, and that old-fashioned candy-shop taste makes them feel both nostalgic and special.
Serve these bars slightly warm or fully cooled with a glass of cold milk, a cup of coffee, or hot tea in the afternoon. For dessert, they are especially nice alongside vanilla ice cream or a spoonful of lightly whipped cream. If you are taking them to a church supper, school bake sale, or family potluck, cut them into small squares since they are rich and sweet, and let the butterscotch flavor do the talking.
Oven Baked 5-Ingredient Butterscotch Button Blondie Bars
Servings: 16 bars
Ingredients
1 cup unsalted butter, melted
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all-purpose flour
1 1/2 cups whole unwrapped butterscotch button candies, divided
Directions
1. Heat the oven to 350°F and lightly grease or line a metal sheet pan or rimmed baking pan, about 9x13 inches, with parchment for easy lifting.
2. In a large mixing bowl, stir the melted butter and brown sugar together until smooth and glossy. Beat in the eggs until the mixture looks thick and well blended.
3. Add the flour and stir just until no dry streaks remain. Fold in 1 cup of the butterscotch buttons, leaving the rest for the top.
4. Spread the batter evenly into the prepared pan. Scatter the remaining butterscotch buttons over the top and press them in lightly so they settle as the bars bake.
5. Bake for 22 to 28 minutes, until the edges are set and lightly golden and the center is just cooked through. Do not overbake if you want that soft, chewy blondie texture.
6. Let the bars cool in the pan until firm enough to slice, then cut into squares and serve. They are lovely a little warm, but they slice more neatly once fully cooled.
Variations & Tips
For a pinch of salt: If your pantry allows for one tiny extra touch, a light sprinkle of flaky salt over the top before baking gives these bars a lovely sweet-salty balance and deepens the butterscotch flavor.
For cleaner slices: Line the pan with parchment and leave a little overhang on the long sides. Once the bars are cool, lift the whole slab out and cut with a sharp knife, wiping the blade between slices.
For a nuttier bar: Stir in a handful of chopped pecans or walnuts with the butterscotch buttons if you do not mind going beyond the 5-ingredient idea. That little bit of crunch is mighty good with the soft center.
For pan baking success: Metal pans bake these bars more evenly than glass, and a shallow sheet pan helps the batter cook through without getting too dark on the edges. Start checking a few minutes early, since every oven has its own temperament.