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Home » Blondies

Almond Butterscotch Bars -- A+

Modified: Jul 4, 2021 · Published: Oct 30, 2008 by Anna · This post may contain affiliate links · 14 Comments

Almond Butterscotch Bars are 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.

almond butterscotch bars

Did you know Hershey makes butterscotch chips? I didn’t, but our store started selling them a few days ago so I picked up a bag. They taste different than Nestle's butterscotch chips and I'm not sure which brand I like better. If you want to try them yourself, you can buy them on-line.

The original Almond Butterscotch Bars recipe calls for a 15x10 inch pan, but I quartered it and used an 8 inch square metal pan. Now I wish I’d made the full recipe as written below.

Almond Butterscotch Bars

1 cup softened butter
¾ cup firmly packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
2 cups flour
1 cup butterscotch morsels
1 cup blanched slivered almonds ( I used sliced)

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.

Cool on wire rack.Cut into 2-inch squares.

Makes 35 bars.

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  1. diane says

    November 01, 2008 at 1:13 pm

    these look good. it's hard to find a recipe with no eggs.

  2. Megan says

    November 01, 2008 at 5:26 am

    Amazing! I love anything with butterscoth!

  3. Anj says

    October 31, 2008 at 10:10 am

    These look great. Our pecans were ruined by Ike this year, so a recipe using almonds is a good change.

  4. Jennifer says

    October 31, 2008 at 10:25 am

    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

  5. Michelle says

    October 31, 2008 at 10:14 am

    Oh these look yummy!! Thanks for sharing this recipe! I'm going to add it to my want-to-try pile.

  6. rebecca says

    October 31, 2008 at 8:02 am

    these look amazing. i'm glad you decided to make this recipe!

  7. Erin Mylroie says

    October 31, 2008 at 7:34 am

    Those are beautiful. I'm making those for sure, especially since they got an A plus for you.

  8. VeggieGirl says

    October 31, 2008 at 5:36 am

    No worries about the late cookie post!!

    LOOOOOVE the almond-butterscotch variety! Yum!

    HAPPY HALLOWEEN!!!

  9. Lisa Ernst says

    October 31, 2008 at 5:27 am

    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. 🙂

  10. bakingblonde says

    October 31, 2008 at 5:13 am

    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!

  11. Janet says

    October 31, 2008 at 4:51 am

    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!

  12. jocelyn says

    October 31, 2008 at 1:25 am

    How does this compare to the toffee bars in your recipe list? That cookie is always well received.

  13. Joanna says

    October 30, 2008 at 10:38 pm

    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!

  14. Sara says

    October 30, 2008 at 9:05 pm

    Looks delicious, I love butterscotch! I am thinking about making the butterscotch pumpkin pie from the November issue of Bon Appetit for thanksgiving.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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