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Why I Love These Butterscotch Bars
To this day, I can still hear Grandma say, “Well, they’re just like candy.” She was definitely right, and she would know: she made these bars at least once a month. Whenever you were at her house, these treats would always be in the freezer on the off chance that someone would stop in.
Like most of my favorite recipes, this one is rooted in simplicity. All you do is cook, mix, and chill. No oven needed, and it’s great for a crowd or tucked away for a quick after-school snack. Plus, they freeze beautifully—though I’ve never seen a full batch stay frozen for long around our house.
Here’s why these bars are so great:
- Nostalgic, butterscotch-filled flavor with zero baking hassle.
- Freezable and easy to portion.
- A fun combination of gooey marshmallow, coconut flakes, and a smooth butterscotch layer on top.
Butterscotch Bars Ingredients
Just 8 simple ingredients are needed to make these super delicious bars:
- Butter, granulated sugar, and eggs – Form the rich, sweet, structured base that sets up with a slight crisp.
- Graham cracker crumbs – Give that crispy, candy-bar-like crunch to the finished bars.
- Marshmallows – Melt into gooey pockets throughout the bar.
- Sweetened shredded coconut – Adds both texture and flavor. Don’t worry: even if you’re not a fan of coconut, you’ll still like these bars.
- Butterscotch chips – Deep, buttery flavor that’s melted for the topping.
- Creamy peanut butter – Smooths and softens the topping with some subtle nutty flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make Butterscotch Bars
These are easy to make and do not require an oven!
Prep the crumbs and pan – Crush graham crackers into fine crumbs and prepare a 9 × 9-inch pan with a parchment sling and nonstick spray.
Make the base – Melt butter in a saucepan, whisk in sugar and eggs, then simmer for 5 minutes before letting it cool slightly.
Mix in the add-ins – Stir in graham cracker crumbs, marshmallows, and coconut until evenly combined.
Press into the pan – Spread and press the mixture evenly into the prepared pan.
Make the topping – Melt butterscotch chips and peanut butter in the microwave in intervals, stirring until smooth. Spread the topping over the bars, then chill for at least 2 hours before slicing into pieces.
Serving
Once the bars have been chilled for about 2 hours, they can be sliced into pieces. Arrange the entire batch on a plate, or pull them out of the freezer one by one to enjoy. They’re great after they’ve warmed slightly to room temperature.
Storage
- Refrigerate – Once chilled, keep in an airtight container in the fridge for up to a week.
- Freeze – Layer bars between parchment in a sealed freezer container and freeze for up to 3 months. Pull a few out for a quick treat.
- Reheat – Let frozen bars sit for 10-15 minutes at room temp, or heat gently in the microwave (5-10 seconds) until soft but not melted.
More Bar Recipes
Watch How to Make These Bars
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Butterscotch Bars
Ingredients
- 12 tbsp (1 ½ sticks) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 ½ cups graham cracker crumbs
- 2 cups marshmallows
- 1 cup sweetened shredded coconut
- 6 oz butterscotch chips
- ½ cup creamy peanut butter
Instructions
- Prepare the crumbs: Place the graham crackers in a bag and use a rolling pin to crush them. A food processor can also be used. When finely crushed, set aside until ready to use.2 ½ cups graham cracker crumbs
- Prepare the pan: Line a 9 x 9-inch baking pan with a parchment paper sling. Spray the paper with baking spray and set aside.
- Make the base: In a saucepan, heat butter over low heat. Once melted, whisk in sugar and eggs. Over medium heat, bring to a low simmer and continue to cook for 5 minutes. Remove from heat and let cool, about 10 minutes.12 tbsp (1 ½ sticks) unsalted butter, 1 cup granulated sugar, 2 large eggs
- Add the mix-ins: To the slightly cooled base, add the graham cracker crumbs, marshmallows, and coconut. Stir to combine everything.2 ½ cups graham cracker crumbs, 2 cups marshmallows, 1 cup sweetened shredded coconut
- Press into pan: Pour the mixture into the prepared baking pan and spread evenly. Set bars aside and prepare topping.
- Make the topping: Melt butterscotch chips and peanut butter in a microwave in 30-second increments until completely smooth, about three 30-second increments. Spread over prepared bars and smooth out, making sure to spread into the corners. Allow bars to cool at least 2 hours before cutting to ensure the topping has set. Cut into small squares and enjoy.6 oz butterscotch chips, ½ cup creamy peanut butter
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
These are really, really good.
I did the recipe at 1.5x and it exactly used a bag of chocolate chips, a box of graham crackers, a bag of coconut and a bag of marshmallows.
I added chopped peanuts in the mix and some for the top. I mixed while the “dough” was still warm enough to make the marshmallows melty and streaked as shown in the picture.
The only recommendation I have is to temper the eggs – slowly pour and mix the heated butter into the eggs so they don’t scramble. To the dough I added a bit of salt and vanilla.
Butterscotch chips and peanut butter are such an awesome combo. I didn’t have chow mein noodles for butterscotch haystacks and was looking for an alternative. This is a total win and will be made every Christmas from now on. Thanks.