Almond Butterscotch Bars is an old recipe originally from The Blue Diamond nut company. They're composed of a brown sugar flavored shortbread topped with sliced almonds and butterscotch chips. The shortbread base is thin but very sturdy and makes a good foundation for the toppings.
Butterscotch Chips & Almonds
These are all about the butterscotch chips, so if you have a brand you like you can showcase them with the bars. I originally used Hershey's, but stores carry different brands, so use whatever is available. There are some new ones online. Slivered almonds work the best, but if you already have sliced almonds those are fine too.
Small Batch Version
The original Almond Butterscotch Bars recipe calls for a 15x10 inch pan, but you can halve or even quarter it. Half a 15x10 inch pan is usually a 9-inch pan and a 9x5 loaf pan lined with foil can hold a quarter batch. I've successfully quartered the recipe in an 8-inch pan. The math doesn't really math up with that, but it worked, the bars were just thinner. Adjust time accordingly.
Recipe
Almond Butterscotch Bars
Ingredients
- 1 cup softened butter (228 grams)
- ¾ cup firmly packed light brown sugar (150 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- 2 cups flour (250 grams)
- 1 cup butterscotch morsels
- 1 cup blanched slivered almonds
Instructions
- Cream butter and sugar. Beat in vanilla and almond extracts and salt. Gradually beat in flour until well-blended.
- Press mixture evenly into ungreased 10 ½ x 15 ½ x 1-inch jellyroll pan. Sprinkle butterscotch morsels and almonds over cookie mixture; press lightly.
- Bake at 350 degrees F until golden brown, about 20 to 25 minutes.
- Let cool on wire rack. Score into 2-inch squares while still warm. Let cool completely.
diane says
these look good. it's hard to find a recipe with no eggs.
Megan says
Amazing! I love anything with butterscoth!
Anj says
These look great. Our pecans were ruined by Ike this year, so a recipe using almonds is a good change.
Jennifer says
I like butterscotch but I don't like the butterscotch chips. What do you think would be a good substitute? I have white chocolate, semi-sweet, milk chocolate and cinnamon chips at home...
Jennifer
Michelle says
Oh these look yummy!! Thanks for sharing this recipe! I'm going to add it to my want-to-try pile.
rebecca says
these look amazing. i'm glad you decided to make this recipe!
Erin Mylroie says
Those are beautiful. I'm making those for sure, especially since they got an A plus for you.
VeggieGirl says
No worries about the late cookie post!!
LOOOOOVE the almond-butterscotch variety! Yum!
HAPPY HALLOWEEN!!!
Lisa Ernst says
These look beautiful and I know they taste great. This will be a perfect go to recipe for the next event I need to bake for. I will substitute chocolate chips for the butterscotch, though. 🙂
bakingblonde says
I love butterscotch. In fact my fave cookie right now are Double Butterscotch Cookies! haha.
Those bars look right up my ally, thanks for the! A plus recipe!
Janet says
I am going to a neighborhood party tonight and have made your Pat's chocolate chip bars already and think I will make these as well. I think they will be as big a hit as Pat's CC bars are! Thanks, Anna! Happy Halloween!
jocelyn says
How does this compare to the toffee bars in your recipe list? That cookie is always well received.
Joanna says
i always think any dessert made with almonds is elegant. don't you? i'm not sure why... maybe it's because almond extract is an acquired taste and only sophisticated palettes like it.
i have no idea what i'm saying haha it's almost 1 and i just got done making 2 batches of cookies from your site. i need to go to sleep. goodnight!
Sara says
Looks delicious, I love butterscotch! I am thinking about making the butterscotch pumpkin pie from the November issue of Bon Appetit for thanksgiving.