Butterscotch Toffee Squares

Kitchen Tested
  • Yield 16 pieces
  • Prep 20 mins
  • Cook 22 mins

A buttery alternative to chocolate brownies.

Mark Boughton Photography / styling: Teresa Blackburn

The perfect traveling dessert. Better make a double batch -- these will go quickly.


1 cup all purpose flour
1/2 teaspoon baking powder
1/3 cup butter, melted and slightly cooled
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate toffee bits (such as Heath)


  1. Preheat oven to 350F. Coat an 8-inch square pan with cooking spray. Line with foil, letting edges extend over 2 sides. Coat foil with spray.
  2. Sift flour and baking powder. Beat butter, sugar, egg and vanilla with a mixer until blended. Turn to low speed, add flour mixture and beat just until combined. Beat in toffee bits. Spread evenly in pan.
  3. Bake 22 minutes or until a tester comes out clean. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.

Recipe by Jean Kressy.



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