This post is sponsored by Dixie Crystals, Melissa's Produce, Millican Pecan, Nairn's , Republic of Tea and Taylor and Colledge USA, I have received goods to use in preparation of the recipes. All recipes and opinions and comments are my own.
One of my nieces needed a care package waiting for her first week back at college. Aunt Audrey is always happy to oblige, especially when she scores butterscotch chips from the discount rack at the market.
I've had this blondie recipe for about 10 years courtesy of one of my favorite former neighbors. Now, I finally had a reason to make them.
The bars themselves are plain brown sugar goodness, but I loaded the top with butterscotch chips and chopped nuts.
My son and I nibbled on the ends, uh... so they would pack better, yeah that's it. And, I am glad I have another bag of chips because I need to make them again very soon.
Sponsor Products Used in Butterscotch Blondies
Millican Pecans has all types of pecan products available from pecan halves, pecan meal, pecan shells (for barbecuing) , candies, coffee, syrup, oil even pecan butter..
Dixie Crystals has been the only sugar in my house for years now. I am a firm believer in pure cane sugar versus beet sugar. And that's what Dixie Crystals is.
Taylor & Colledge
Taylor & Colledge have the most wonderful extracts and pastes to add flavor to your recipes. I have loved every one I have used, but have to admit I am partial to the organic vanilla bean paste and lavender.
Flavors of Fall
I am joining with some of my favorite bloggers and sponsors to bring you plenty of Fall inspired recipes.
More #FallFlavors Recipes Below:
Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n' Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
- Apple Cinnamon Bread from Life Love and Good Food
- Apple Pecan Scones from Hezzi-D's Books and Cooks
- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World
Soups and Salads
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen's Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene's Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Apple Nachos from Take Two Tapas
- Butterscotch Blondies from That Recipe
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy's Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Apple Pie from House of Nash Eats
- Sour Cream Coffee Cake Recipe from Lemon Blossoms
- ½ cup butter
- 2 cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butterscotch chips
- ½ cup pecans (chopped)
- Preheat oven to 350°F.
- In a mixing bowl, cream butter and sugar. Beat in eggs one at a time. Beat in vanilla.
- In a medium bowl whisk together flour, baking powder and salt. Add to butter mixture and beat to combine.
- Pour batter into a 9x13 pan. Sprinkle nuts and butterscotch chips evenly over the top.
- Bake 30-35 minutes until the center is set.
- Remove from oven to a cooling rack. Let cool 10 minutes then cut into bars and allow to cool completely.
More Bar Cookie Recipes
Until next time, happy eating!