Homemade Gooey Butterscotch Cookie Bars Recipe

NOTE: These Gooey Butterscotch Cookie Bars work just as well using gluten free flour.

Gooey Butterscotch Cookie Bars are an indulgent, soft cookie bar baked with butterscotch pudding mixed into the batter, finished with a buttery, rich caramel, a layer of white chocolate and a sprinkle of crushed Crunchie Bar for added crunch. They combine the deep, toffee-like flavor of butterscotch with the smooth sweetness of caramel for a dessert that’s sticky, chewy and deeply satisfying.

These bars are truly addictive—I made them five times in two weeks because they were that good. The best part is how the butterscotch pudding mix and the combination of light and dark brown sugars heighten the butterscotch and caramel notes while keeping the bars moist and chewy. Family and friends who tried them gave a wholehearted seal of approval.

When you want a strong butterscotch flavor, adding the pudding mix makes a noticeable difference. Using both brown and dark brown sugar gives depth: the darker sugar intensifies the butterscotch notes while the lighter brown sugar adds a sweet caramel flavor and helps with moisture and chewiness.

Topping the baked bars with a simple caramel filling gives the bars their signature gooey, buttery layer. The sweeter caramel balances the robust butterscotch base without making the whole dessert overly sweet. A smooth layer of melted white chocolate seals the caramel and the final touch of crushed Crunchie Bar adds texture and a honeycomb crunch.

Appearance can vary depending on baking time. A slightly longer bake yields a more cake-like texture, while a short bake leaves the center gooey and soft. You can also choose to melt white chocolate straight and pour it on top for a firmer finish, or mix a little milk into the white chocolate for a softer, ganache-like topping. Both versions are delicious—choose the texture you prefer.

Gooey Butterscotch Cookie Bars

Summary: Gooey Butterscotch Cookie Bars are soft, chewy bars made with butterscotch pudding in the batter, topped with a buttery caramel layer and finished with white chocolate and crushed Crunchie Bar for crunch.

Ingredients

• 2/3 cup brown sugar (130g)
• 1/3 cup dark brown sugar (60g)
• 2/3 cup butter, softened (150g)
• 2 tsp vanilla extract
• 1 large egg
• 70 g butterscotch pudding mix
• 1/2 tsp baking soda
• 2 1/4 cups all-purpose flour (270g)

Caramel

• 1 tin sweetened condensed milk (397g)
• 1/3 cup butter (75g)
• 1/4 cup golden syrup (90g)

Topping

• 3/4 cup white chocolate, melted (150g)
• 1/4 cup milk (optional, for a softer white chocolate layer)
• 1 Crunchie Bar, crushed

Instructions

1. Preheat the oven to 180°C (350°F). Line a 9″ x 9″ baking pan with baking paper.
2. Melt the butter and mix it with the dark brown sugar and brown sugar until combined.
3. Add the egg and vanilla extract and mix until smooth.
4. Stir in the butterscotch pudding mix, baking soda and flour until a uniform dough forms.
5. Spread the mixture evenly in the prepared pan and bake for 20 minutes. The center should have a slight wobble while the edges are set.
6. For a firmer, more cake-like texture, bake 25–30 minutes. For a gooier center, remove at about 20 minutes.
7. While the bars cool slightly, make the caramel. Place the sweetened condensed milk, butter and golden syrup in a saucepan over medium heat.
8. Stir until the butter is melted and the mixture is smooth. Bring it nearly to a boil, then remove from heat.
9. Pour the warm caramel over the baked bars and chill in the refrigerator for about 30 minutes to set.
10. Melt the white chocolate and pour it over the caramel, spreading to an even layer. If you want a softer topping, stir in the optional milk before pouring.
11. Sprinkle the crushed Crunchie Bar over the white chocolate and refrigerate again for about 30 minutes until set.
12. Slice into squares and serve at room temperature for the best balance of gooey caramel and firm chocolate.

Nutrition (per piece)

Calories: 445 kcal | Carbohydrates: 65 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 11 g | Cholesterol: 66 mg | Sodium: 248 mg | Potassium: 182 mg | Fiber: 1 g | Sugar: 46 g

Note: The caramel filling is the component that gives these bars their irresistible gooeyness—prepare it gently and pour while warm so it spreads evenly over the bars before chilling.

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