Army Wife Makes A Special Dessert For Returning Deployed Soldiers

butterscotch chocolate chip cookie bars

You’ll want to gobble up the whole pan of these butterscotch chocolate chip cookie bars by yourself! Seriously, folks, these blondies are addicting. I mean, how could they not be? They are jam-packed with heavenly sweet treats such as chocolate and butterscotch chips. Oh, and did I mention toffee chips? Yep, those little gems are in the mix, too.

I know that I am fond of these butterscotch chocolate chip cookie bars and so are the inhabitants of my household 🙂



1/2 c. Land O Lakes Unsalted Butter

1 c. lightly packed dark brown Domino sugar

1 large Eggland’s Best egg

1 tsp. McCormick pure vanilla extract

large pinch Morton kosher salt

1-1/4 c. Gold Medal all-purpose flour

1/2 tsp. Clabber Girl baking powder

1/4 tsp. McCormick cinnamon

4 oz. Hershey’s butterscotch chips, divided

2 oz. Heath toffee bits, divided

1 oz. good quality dark chocolate bar, chopped into 1/4″ to 3/8″ chunks

1/2 tsp. large-grain smoked salt


Preheat oven to 350°F. Line an 8″ x 8″ metal baking pan with parchment paper and set aside.

In a medium-sized microwave-safe bowl, gently melt the butter in the microwave. Try to not let the butter get too hot. With a rubber spatula, stir in the brown sugar until blended. Add the egg, vanilla extract, and kosher salt, stirring until completely incorporated. Sprinkle the flour over the top, followed by the baking powder and cinnamon. Then stir just until combined. Do not over mix. If the batter is noticeably warm from the melted butter, let it sit for a bit to cool down to room temperature. Then gently fold in 3 ounces of the butterscotch chips and 1 ounce of the toffee bits, taking care to not over mix the batter. Spread batter evenly in prepared pan, and then sprinkle with the chocolate chunks, followed by the remaining 1 ounce of butterscotch chips and 1 ounce of toffee bits. Finish by sprinkling the smoked salt over it all. Bake for 24 to 25 minutes, or until a toothpick inserted into the middle comes out just barely clean. Let blondies cool completely before cutting.





Quick Tip: I enjoy eating these blondies with salted caramel ice cream.