Craving something sweet and nostalgic? Butterscotch delivers that perfect blend of rich, buttery flavor and caramel sweetness that feels like a warm hug. Whether you’re baking cookies, whipping up a pudding, or drizzling sauce over ice cream, these 18 irresistible recipes will satisfy every sweet tooth. Get ready to discover your new favorite treat—let’s dive into these delicious butterscotch creations!
Butterscotch Pudding Parfait
Holding this chilled glass between my palms, I remember how autumn evenings like this one call for something sweet yet simple—a dessert that feels like a quiet conversation with yourself. This butterscotch pudding parfait layers velvety custard with airy whipped cream, each spoonful a gentle pause in the rush of the day.
Ingredients
– 1 cup granulated sugar (for caramelizing)
– 3 tbsp unsalted butter, cubed (cold butter helps control caramel temperature)
– 1 ½ cups heavy cream, divided (use full-fat for richest texture)
– 1 cup whole milk (substitute with 2% for a lighter version)
– 3 large egg yolks (room temperature blends smoother)
– ¼ cup light brown sugar (pack it firmly for depth)
– 2 tsp vanilla extract (pure extract enhances flavor)
– ¼ tsp fine sea salt (balances sweetness)
– ½ cup crushed graham crackers (for crunch; substitute with shortbread crumbs)
Instructions
1. Heat 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat for 5–7 minutes, swirling pan occasionally until sugar melts into an amber liquid.
2. Add 3 tbsp cold butter cubes all at once—stand back to avoid splatters—and whisk continuously for 1 minute until fully incorporated.
3. Pour in ½ cup heavy cream steadily while whisking; mixture will bubble vigorously. Cook for 2 more minutes until smooth.
4. Remove from heat and stir in 1 cup whole milk, ¼ cup packed brown sugar, and ¼ tsp salt until dissolved.
5. In a separate bowl, whisk 3 egg yolks for 30 seconds until pale, then slowly drizzle in ½ cup of the warm caramel mixture while whisking to temper eggs.
6. Pour egg mixture back into saucepan and cook over low heat for 8–10 minutes, stirring constantly with a spatula until coating thickens (it should coat the back of a spoon).
7. Strain pudding through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, then stir in 2 tsp vanilla extract.
8. Press plastic wrap directly onto pudding surface to prevent skin formation and refrigerate for 4 hours until chilled.
9. Whip remaining 1 cup heavy cream to stiff peaks using a hand mixer on medium-high speed for 3–4 minutes.
10. Layer chilled pudding, whipped cream, and ½ cup crushed graham crackers in serving glasses, repeating twice.
Each spoonful melts into creamy sweetness, the cracker crumbs lending a sandy contrast that reminds me of walking through fallen leaves. Try drizzling leftover caramel over top or serving with sliced pears for a tart surprise.
Chewy Butterscotch Blondies
Vaguely, as the afternoon light softens, I find myself craving something simple yet deeply comforting—a treat that fills the kitchen with warmth and fills the heart with quiet joy. These chewy butterscotch blondies are just that, a humble square of caramel-kissed sweetness that feels like a gentle embrace after a long day.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup unsalted butter, melted (cooled slightly to avoid scrambling eggs)
– 1 cup light brown sugar, packed (for rich molasses notes)
– 1 large egg, at room temperature (helps with even mixing)
– 1 tsp vanilla extract (or almond extract for variation)
– 1/2 tsp baking powder (for a slight lift)
– 1/4 tsp salt (balances the sweetness)
– 3/4 cup butterscotch chips (or chocolate chips if preferred)
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined to ensure even distribution.
3. In a separate large bowl, stir the melted butter and brown sugar with a spatula for about minute until smooth and no lumps remain.
4. Add the egg and vanilla extract to the butter-sugar mixture, mixing vigorously for 30 seconds until the mixture is glossy and emulsified.
5. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain to avoid overmixing.
6. Gently stir in the butterscotch chips until evenly distributed throughout the batter.
7. Spread the batter into the prepared pan, smoothing the top with the spatula for an even layer.
8. Bake for 20–25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Let the blondies cool completely in the pan on a wire rack for at least 1 hour to set properly before cutting.
10. Use the parchment overhang to lift the blondies out, then slice into squares with a sharp knife for clean edges. Buttery and rich, these blondies boast a chewy, dense crumb that melts with each bite, the butterscotch lending a caramel-like depth. Serve them warm with a scoop of vanilla ice cream for a cozy dessert, or pack one in a lunchbox for a sweet midday pause.
Classic Butterscotch Pie
Remembering how my grandmother’s kitchen would fill with the scent of caramelizing sugar and butter, I find myself drawn back to this simple, comforting pie that feels like a warm embrace on a cool autumn afternoon. There’s something deeply soothing about the way its golden filling shimmers under a blanket of whipped cream, a dessert that asks for little more than patience and care.
Ingredients
– 1 ½ cups granulated sugar (divided use)
– ½ cup unsalted butter, cubed (cold butter helps control melting)
– 3 large egg yolks (room temperature blends smoother)
– ¼ cup cornstarch (sifted to avoid lumps)
– 2 cups whole milk (for richer texture)
– 1 tsp vanilla extract (pure adds depth)
– ¼ tsp salt (enhances butterscotch flavor)
– 1 pre-baked 9-inch pie crust (cooled completely)
– 1 cup heavy cream (chilled for whipping)
Instructions
1. Place 1 cup of sugar and cubed butter in a heavy-bottomed saucepan over medium heat.
2. Stir continuously with a wooden spoon for 5–7 minutes until sugar melts and mixture turns deep amber, scraping bottom to prevent burning.
3. Gradually pour in milk while whisking vigorously; mixture will bubble aggressively—keep whisking until smooth.
4. In a separate bowl, whisk remaining ½ cup sugar, cornstarch, and salt until no lumps remain.
5. Slowly drizzle hot milk mixture into sugar-cornstarch bowl while whisking constantly to temper eggs.
6. Return entire mixture to saucepan and cook over medium-low heat, stirring constantly with a spatula for 8–10 minutes until thick and bubbling.
7. Remove from heat and stir in vanilla extract until fully incorporated.
8. Pour filling directly into cooled pie crust, smoothing top with offset spatula.
9. Press plastic wrap directly onto filling surface to prevent skin formation and refrigerate for 4 hours minimum.
10. Whip chilled heavy cream with 2 tbsp sugar until stiff peaks form, then spread over chilled pie.
What emerges is a pie with a velvety, custard-like filling that holds its shape when sliced, carrying deep caramel notes balanced by the freshness of whipped cream. For a playful twist, sprinkle flaky sea salt over the cream or serve with roasted pear slices to complement its richness.
Butterscotch Caramel Popcorn
Holding this warm bowl of butterscotch caramel popcorn feels like cupping autumn sunlight—a simple pleasure that slows the world for a moment. The rich, buttery scent wraps around the kitchen, and each golden kernel carries the gentle sweetness of memories made slowly, deliberately. It’s the kind of treat that asks for nothing but a quiet afternoon and an open heart.
Ingredients
– ½ cup popcorn kernels (or 10 cups pre-popped popcorn)
– 3 tbsp vegetable oil (or any neutral oil)
– 1 cup light brown sugar, packed (for deeper flavor)
– ½ cup unsalted butter (salted works, but reduce added salt)
– ¼ cup light corn syrup (helps prevent crystallization)
– 1 tsp vanilla extract (pure adds warmth)
– ½ tsp baking soda (creates a lighter coating)
– ¼ tsp fine sea salt (adjust to taste)
Instructions
1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Heat vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add popcorn kernels, cover the pot, and shake gently every 30 seconds until popping slows to 2–3 seconds between pops.
4. Remove from heat and let sit covered for 1 minute to catch any final pops.
5. Spread popped popcorn evenly on the prepared baking sheet, discarding any unpopped kernels.
6. Combine brown sugar, butter, and corn syrup in a medium saucepan over medium heat.
7. Stir constantly with a wooden spoon until butter melts completely and mixture bubbles gently, about 3–4 minutes.
8. Stop stirring and let the mixture boil undisturbed until it reaches 250°F on a candy thermometer, about 5 minutes.
9. Remove from heat and immediately stir in vanilla extract, baking soda, and sea salt—the mixture will foam and lighten.
10. Pour hot caramel evenly over the popcorn on the baking sheet, using a spatula to fold gently until coated.
11. Bake for 45 minutes, stirring every 15 minutes with a spatula to redistribute the caramel.
12. Remove from oven and let cool completely on the baking sheet, about 1 hour, until crisp.
Zigzag cracks of caramel cling to each puff, giving way to a satisfying crunch that melts into creamy butterscotch warmth. Serve it piled high in paper cones for a festive touch, or simply enjoy it straight from the bowl while it’s still faintly warm—the kind of treat that turns an ordinary evening into something softly memorable.
Butterscotch Bread Pudding
Unfolding the worn recipe card, I remember how autumn evenings like this one call for something warm and forgiving, something that fills the kitchen with the scent of caramel and comfort. This butterscotch bread pudding is that quiet, simple solace, a humble dish that feels like a soft blanket for the soul.
Ingredients
– 6 cups of day-old bread, torn into 1-inch pieces (stale bread absorbs the custard better)
– 2 cups of whole milk
– 1 cup of heavy cream
– 3 large eggs
– 1 cup of light brown sugar, packed
– 4 tablespoons of unsalted butter, melted
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. Place the torn bread pieces evenly in the prepared baking dish.
3. In a medium mixing bowl, whisk the eggs until they are fully beaten and pale yellow.
4. Add the brown sugar, melted butter, vanilla extract, cinnamon, and salt to the eggs, and whisk until the mixture is smooth and well combined.
5. Slowly pour in the whole milk and heavy cream while continuously whisking to create a homogenous custard base.
6. Pour the custard mixture evenly over the bread pieces in the baking dish.
7. Gently press down on the bread with a spatula to ensure all pieces are submerged in the custard.
8. Let the pudding sit for 20 minutes at room temperature so the bread fully absorbs the liquid.
9. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set with no liquid jiggle.
10. Remove the pudding from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Each spoonful reveals a creamy, custard-soaked interior with a caramelized, crisp top that crackles gently. The butterscotch notes deepen as it cools, making it even more delightful served warm with a drizzle of cold cream or a scoop of vanilla ice cream that slowly melts into the comforting warmth.
Butterscotch Crème Brûlée
Remembering how the afternoon light used to catch the edges of my grandmother’s dessert glasses, I find myself drawn back to that particular warmth today. There’s something about butterscotch that feels like a slow, caramel-colored sunset, a sweetness that doesn’t rush but settles. Perhaps it’s why this crème brûlée version feels like such a natural pairing—the patient custard meeting the bold, buttery notes.
Ingredients
– 2 cups heavy cream (use high-fat for richest texture)
– ½ cup granulated sugar, divided
– 5 large egg yolks (room temperature blends smoother)
– 1 tsp vanilla extract (pure offers deeper flavor)
– ¼ cup packed dark brown sugar (for butterscotch base)
– 2 tbsp unsalted butter (salted can be used, adjust seasoning)
Instructions
1. Preheat your oven to 325°F and arrange four 6-ounce ramekins in a deep baking dish.
2. Melt the butter in a saucepan over medium heat, then stir in dark brown sugar until it dissolves completely and bubbles gently, about 2 minutes.
3. Gradually pour in heavy cream while whisking constantly to prevent scorching—this creates the butterscotch base.
4. Remove the saucepan from heat and let the mixture cool for 5 minutes to avoid curdling the eggs.
5. Whisk egg yolks with ¼ cup granulated sugar in a separate bowl until pale and slightly thickened, about 2 minutes.
6. Slowly ladle the warm cream mixture into the egg yolks while continuously whisking to temper them evenly.
7. Stir in vanilla extract until fully incorporated into the custard base.
8. Strain the mixture through a fine-mesh sieve into a pourable container to remove any cooked egg bits.
9. Divide the custard evenly among the ramekins, filling each about ¾ full.
10. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins for a gentle bake.
11. Bake for 35–40 minutes until the edges are set but the centers still jiggle slightly when shaken.
12. Remove ramekins from the water bath and cool completely on a wire rack, about 1 hour.
13. Chill uncovered in the refrigerator for at least 4 hours or overnight to firm the custard thoroughly.
14. Sprinkle the remaining ¼ cup granulated sugar evenly over each chilled custard, shaking to coat the surface thinly.
15. Caramelize the sugar with a kitchen torch, holding it 3 inches away and moving steadily until golden and bubbly.
Unveiling the crackly sugar shield reveals a custard that’s both silk and substance, the butterscotch weaving through each spoonful like melted caramel ribbons. I love serving these chilled with a drizzle of cold brew coffee over top, the bitter notes cutting through the sweetness like twilight through daylight.
Ooey Gooey Butterscotch Bars
Lately, I’ve been craving something that feels like a warm hug from the inside—something simple, sweet, and deeply comforting. These butterscotch bars have become my quiet afternoon companion, filling the kitchen with the scent of caramelized sugar and melted butter. They’re the kind of treat that asks for nothing but a moment of stillness to enjoy.
Ingredients
– 1 cup unsalted butter, softened (for easier mixing)
– 2 cups light brown sugar, packed (for rich molasses notes)
– 2 large eggs, at room temperature (helps emulsify the batter)
– 2 teaspoons vanilla extract (or almond extract for variation)
– 2 cups all-purpose flour, spooned and leveled (to avoid dense bars)
– 1 teaspoon baking powder (for a slight lift)
– ½ teaspoon salt (balances the sweetness)
– 1 cup butterscotch chips (or semi-sweet chocolate chips as an alternative)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.
2. In a large bowl, cream the softened butter and packed light brown sugar together on medium speed for 3–4 minutes, until pale and fluffy—this incorporates air for a tender crumb.
3. Add the room-temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined, scraping down the bowl with a spatula to ensure even mixing.
5. In a separate bowl, whisk the all-purpose flour, baking powder, and salt together to distribute the leavening evenly.
6. Gradually fold the dry ingredients into the wet mixture with a spatula on low speed, mixing just until no flour streaks remain—overmixing can lead to tough bars.
7. Gently stir in the butterscotch chips by hand, reserving a handful to sprinkle on top for visual appeal.
8. Spread the batter evenly into the prepared pan using an offset spatula, then tap the pan lightly on the counter to release air bubbles.
9. Bake at 350°F for 25–30 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10. Cool the bars completely in the pan on a wire rack for at least 2 hours before slicing—this prevents crumbling and allows the flavors to meld.
Zigzagging between chewy edges and a fudgy center, these bars offer a buttery richness that melts on the tongue. Serve them warm with a drizzle of salted caramel or crumbled over vanilla ice cream for a decadent twist.
Salted Butterscotch Sauce
Holding this warm jar between my palms, I remember how the simplest ingredients can transform into something deeply comforting. There’s something almost meditative about watching sugar melt and caramelize, knowing it will soon become this rich, salted butterscotch sauce that feels like a hug in liquid form.
Ingredients
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, cut into pieces (use cold butter for easier handling)
– 1 cup heavy cream, at room temperature to prevent seizing
– 1 teaspoon vanilla extract (pure vanilla for best flavor)
– 1 teaspoon flaky sea salt (Maldon salt works beautifully)
Instructions
1. Place the granulated sugar in a heavy-bottomed saucepan over medium heat.
2. Stir the sugar constantly with a wooden spoon for 4-5 minutes until it completely melts into an amber-colored liquid.
3. Add the butter pieces all at once and whisk continuously for 1-2 minutes until fully incorporated and smooth.
4. Slowly pour in the heavy cream while whisking constantly to prevent the caramel from seizing.
5. Continue cooking the mixture at a gentle simmer for 3-4 minutes until it thickens enough to coat the back of a spoon.
6. Remove the saucepan from heat and stir in the vanilla extract and flaky sea salt.
7. Let the sauce cool in the pan for 15 minutes before transferring to a glass jar.
Using this sauce feels like discovering a secret ingredient that makes everything better. The texture pours like liquid silk with tiny salt crystals that crackle on your tongue, while the flavor balances deep caramel notes against bright saltiness. I love drizzling it over vanilla ice cream for classic comfort, or swirling it into my morning coffee for a decadent start to the day.
Butterscotch Cheesecake Swirl Brownies
Sometimes the best baking happens when you’re not following a plan at all, when the afternoon stretches long and quiet, and your hands just know what to do. Softly swirling together the deep chocolate of brownies with the gentle caramel notes of butterscotch cheesecake creates something that feels both nostalgic and new, a treat that comforts without demanding too much of your attention.
Ingredients
– 1 cup unsalted butter, melted (or use browned butter for a nuttier flavor)
– 2 cups granulated sugar
– 4 large eggs, at room temperature (for easier mixing)
– 1 tsp vanilla extract
– 1 cup all-purpose flour, spooned and leveled
– 3/4 cup unsweetened cocoa powder, sifted
– 1/2 tsp salt
– 8 oz cream cheese, softened to room temperature
– 1/3 cup butterscotch chips, melted
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and slightly glossy.
3. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth.
4. Stir in the vanilla extract until just incorporated.
5. Sift the flour, cocoa powder, and salt directly into the wet ingredients to avoid lumps.
6. Use a spatula to fold the dry ingredients into the wet until no streaks of flour remain, being careful not to overmix.
7. In a separate medium bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy, about 1 minute.
8. Add the melted butterscotch chips and powdered sugar to the cream cheese, beating until smooth and fully combined.
9. Pour about two-thirds of the brownie batter into the prepared pan, spreading it evenly into the corners.
10. Drop spoonfuls of the butterscotch cheesecake mixture over the brownie layer, spacing them about 1 inch apart.
11. Dollop the remaining brownie batter between the cheesecake portions.
12. Use a knife or skewer to gently swirl the layers together in a figure-eight pattern, moving through the pan just once to avoid overmixing.
13. Bake at 350°F for 35–40 minutes, until the edges are set and the center jiggles slightly when shaken.
14. Cool the brownies completely in the pan on a wire rack for at least 2 hours before slicing.
15. Use the parchment paper overhang to lift the cooled brownies from the pan, then cut into squares with a sharp knife wiped clean between slices.
They emerge with a fudgy, dense crumb that gives way to pockets of creamy, tangy swirls, the butterscotch lending a warm, buttery sweetness that deepens the chocolate rather than competing with it. Try serving them slightly chilled, where the cheesecake layers firm up just enough to contrast the brownie’s softness, or warm them gently and pair with a drizzle of salted caramel for an extra indulgent twist.
Melt-in-Your-Mouth Butterscotch Cookies
Gently, as the afternoon light softens across the kitchen counter, I find myself drawn to the quiet comfort of baking, to the simple alchemy of turning sugar and butter into something that feels like a warm embrace. These cookies, with their deep caramel notes and tender crumb, are the kind that seem to slow time itself, each bite a small, sweet pause in the day.
Ingredients
– 1 cup unsalted butter, softened to room temperature (this ensures proper creaming)
– 1 cup light brown sugar, packed (for that rich butterscotch flavor)
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature (helps with emulsion)
– 1 teaspoon vanilla extract (or use vanilla bean paste for more intense flavor)
– 2 1/4 cups all-purpose flour, spooned and leveled (to avoid dense cookies)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup butterscotch chips (or substitute with chocolate chips if preferred)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar.
3. Using an electric mixer on medium speed, beat the butter and sugars together for exactly 3 minutes until the mixture is pale and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract until just combined.
6. In a separate medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
8. Fold in 1 cup butterscotch chips using a spatula until evenly distributed throughout the dough.
9. Scoop 2-tablespoon portions of dough and roll into balls, placing them 2 inches apart on prepared baking sheets.
10. Bake one sheet at a time in the preheated oven for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
11. Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
12. Repeat with remaining dough, allowing baking sheets to cool completely between batches.
Draped in a delicate crispness that gives way to a chewy center, these cookies carry the deep, buttery warmth of butterscotch in every tender crumb. I love serving them still slightly warm with a cold glass of milk, or crumbling them over vanilla ice cream for a simple dessert that feels like coming home.
Butterscotch Banana Bread
Just yesterday, as golden afternoon light spilled across my kitchen counter, I found myself staring at three speckled bananas that had crossed that perfect line between ripe and overripe. Their sweet, almost fermented scent mingled with the warm caramel notes of butterscotch chips waiting patiently in the pantry, and I knew exactly what quiet comfort the evening would bring.
Ingredients
– 3 very ripe bananas, mashed (about 1 ½ cups)
– ½ cup unsalted butter, melted and cooled slightly (or coconut oil for dairy-free)
– ¾ cup light brown sugar, packed (dark brown sugar for deeper molasses flavor)
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour (or 1:1 gluten-free flour blend)
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup butterscotch chips (plus extra for sprinkling on top)
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, mash the ripe bananas with a fork until only small lumps remain.
3. Pour the slightly cooled melted butter into the mashed bananas and stir until fully incorporated.
4. Add the packed brown sugar to the banana mixture and whisk vigorously for about 1 minute until the mixture lightens slightly in color.
5. Crack the eggs into the bowl one at a time, mixing thoroughly after each addition until the batter becomes smooth.
6. Stir in the vanilla extract until just combined.
7. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
8. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no flour streaks remain—be careful not to overmix.
9. Gently fold in 1 cup of butterscotch chips, reserving a handful for the top.
10. Pour the batter into your prepared loaf pan and use the spatula to spread it evenly into all corners.
11. Sprinkle the remaining butterscotch chips evenly across the top of the batter.
12. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
13. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For best results, wrap the cooled bread in plastic wrap and let it rest overnight—the flavors deepen beautifully. Fresh from the oven, this butterscotch banana bread emerges with a crackly sugar crust giving way to an impossibly moist crumb. Each slice reveals melted pockets of butterscotch that taste like caramelized sunshine against the tender banana backdrop. For a simple indulgence, I love toasting thick slices and serving them warm with a pat of salted butter that melts into all those golden nooks.
Butterscotch Toffee Fudge
There’s something quietly magical about standing at the kitchen counter as daylight fades, measuring out ingredients for a treat that feels like a warm hug. This butterscotch toffee fudge is one of those simple comforts that fills the house with the most wonderful caramelized scent while it sets, a slow and patient process that rewards you with squares of pure, creamy sweetness.
Ingredients
– 3 cups white chocolate chips (high quality melts more smoothly)
– 1 (14 oz) can sweetened condensed milk
– 1 cup butterscotch chips
– 1/2 cup toffee bits (plus extra for topping if desired)
– 1 tsp vanilla extract
– 1/4 tsp salt (enhances the butterscotch flavor)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Combine white chocolate chips, sweetened condensed milk, and butterscotch chips in a medium saucepan.
3. Melt the mixture over low heat, stirring constantly with a silicone spatula to prevent scorching on the bottom.
4. Continue heating and stirring until the chips are fully melted and the mixture is completely smooth, which should take about 5-7 minutes.
5. Remove the saucepan from heat immediately once smooth to avoid overcooking.
6. Stir in vanilla extract and salt until fully incorporated.
7. Gently fold in toffee bits until evenly distributed throughout the fudge mixture.
8. Pour the fudge into your prepared pan, spreading it evenly into all corners.
9. Sprinkle additional toffee bits over the top and lightly press them into the surface for extra crunch.
10. Refrigerate the fudge for at least 4 hours, or until completely firm and set.
11. Use the parchment paper handles to lift the fudge block from the pan.
12. Cut into 1-inch squares using a sharp knife wiped clean between cuts for neat edges.
Each square melts on the tongue with that distinct butterscotch warmth, followed by the satisfying crunch of toffee bits that provide lovely textural contrast. Enjoy these chilled straight from the refrigerator, or let them sit at room temperature for a few minutes to become extra soft and creamy—they’re wonderful alongside a cup of coffee or crumbled over vanilla ice cream for an indulgent dessert.
Conclusion
Craving something sweet? These 18 irresistible butterscotch recipes offer the perfect treat for any occasion—from quick weeknight desserts to special celebrations. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup on Pinterest to save for later. Happy baking!
