Butterscotch Toffee Squares

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 16 pieces
  • Prep: 20 mins
  • Cook: 22 mins

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


1cup all purpose flour
1/2teaspoon baking powder
1/3cup butter, melted and slightly cooled
1cup packed light brown sugar
1 egg
1teaspoon vanilla extract
1cup 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 200
  • Fat 9g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg
  • Sodium 120mg
  • Potassium 35mg
  • Carbohydrate 29g
  • Fiber 0g
  • Sugars 22g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%