21 Delicious Butterscotch Dessert Recipes Amazing

Ever find yourself craving something sweet, rich, and irresistibly butterscotch? You’re not alone! From gooey cookies to creamy puddings, butterscotch desserts have a special way of turning any day into a celebration. In this roundup, we’ve gathered 21 mouthwatering recipes that promise to satisfy your sweet tooth and bring a little joy to your kitchen. Ready to dive into the delicious world of butterscotch? Let’s get started!

Butterscotch Pudding

Nothing beats the comforting embrace of a homemade butterscotch pudding, especially on a day like today when the air carries a hint of autumn’s approach. I remember my grandmother whisking away in the kitchen, the rich aroma of butter and brown sugar filling the house, a memory that inspired me to perfect this recipe.

Ingredients

• 2 cups whole milk
• 3/4 cup packed dark brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Instructions

1. In a medium saucepan, combine 1 1/2 cups of the whole milk with the dark brown sugar over medium heat. Stir until the sugar dissolves completely, about 3 minutes.
2. In a separate bowl, whisk together the remaining 1/2 cup of milk, cornstarch, salt, and egg yolks until smooth. Tip: Ensure the mixture is lump-free for a silky pudding.
3. Gradually whisk the egg mixture into the heated milk mixture. Continue to cook, stirring constantly, until the pudding thickens and bubbles, about 5 minutes.
4. Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated. Tip: The butter adds richness, so don’t skip it!
5. Pour the pudding into serving dishes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours. Tip: For an extra touch, sprinkle a pinch of sea salt on top before serving.

Perfectly creamy with a deep caramel flavor, this butterscotch pudding is a nostalgic treat. Serve it with a dollop of whipped cream or a sprinkle of toasted nuts for added texture and elegance.

Butterscotch Blondies

Kind of like a cross between a brownie and a cookie, butterscotch blondies are my go-to when I need a quick dessert that feels a bit special. I remember the first time I made them, thinking they were just blonde brownies, but the butterscotch chips added a whole new level of deliciousness that had everyone asking for the recipe.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups light brown sugar, packed
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups butterscotch chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix the melted butter and brown sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter.
6. Fold in the butterscotch chips evenly throughout the batter.
7. Spread the batter into the prepared pan, using a spatula to smooth the top.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
9. Allow the blondies to cool in the pan on a wire rack before cutting into squares.

Delightfully chewy with a rich butterscotch flavor, these blondies are perfect on their own or served warm with a scoop of vanilla ice cream. The edges have a slight crispness that contrasts beautifully with the soft, gooey center.

Butterscotch Apple Crisp

Last weekend, I found myself with a bounty of apples from a local orchard and a craving for something sweet yet comforting. That’s when I decided to whip up this Butterscotch Apple Crisp, a dish that perfectly marries the tartness of apples with the rich, caramel-like flavor of butterscotch. It’s become my go-to dessert for chilly evenings, and I love how the aroma fills the kitchen as it bakes.

Ingredients

• 4 cups apples, peeled and sliced
• 1 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced apples and 1/2 cup of brown sugar, tossing to coat evenly. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, mix the remaining 1/2 cup brown sugar, flour, oats, cinnamon, and salt. Pour the melted butter over the mixture and stir until crumbly. Tip: For extra crunch, let the mixture sit for a few minutes before sprinkling.
4. Sprinkle the crumb mixture evenly over the apples. Tip: Use your fingers to press some of the crumbs together for larger, crispier topping pieces.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbly. Tip: Place a baking sheet underneath to catch any drips and make cleanup easier.

The crisp comes out with a golden, buttery topping that contrasts beautifully with the soft, spiced apples underneath. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert that’s sure to impress.

Butterscotch Banana Bread

Kind of like finding a forgotten dollar in your pocket, discovering overripe bananas on your counter is a small but sweet surprise. That’s exactly what happened to me last week, leading to the creation of this Butterscotch Banana Bread, a twist on the classic that’s become my new favorite. The addition of butterscotch chips brings a rich, caramel-like sweetness that pairs perfectly with the moist banana base.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1 cup butterscotch chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter and 3/4 cup brown sugar until well combined.
4. Beat in 2 large eggs, one at a time, then stir in 3 mashed ripe bananas and 1 tsp vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined; overmixing can lead to dense bread.
6. Gently fold in 1 cup butterscotch chips, reserving a handful to sprinkle on top before baking.
7. Pour the batter into the prepared loaf pan and sprinkle the reserved butterscotch chips over the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Yielded from this recipe is a loaf with a golden crust, tender crumb, and pockets of melted butterscotch that make every bite a delight. Try serving a warm slice with a scoop of vanilla ice cream for an indulgent dessert.

Butterscotch Cheesecake

Very few desserts can rival the comforting embrace of a butterscotch cheesecake, especially when it’s made with love and a bit of personal flair. I remember the first time I tried making this at home; the kitchen was a mess, but the result was a creamy, dreamy dessert that won over my family’s hearts.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese, softened
• 3/4 cup light brown sugar, packed
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup butterscotch chips

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted unsalted butter, and 1/4 cup granulated sugar until well combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to press the crust evenly.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. In a large bowl, beat 24 oz softened cream cheese and 3/4 cup packed light brown sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Add 3 large eggs, one at a time, beating well after each addition.
6. Stir in 1/2 cup sour cream and 1 tsp vanilla extract until just combined. Tip: Overmixing can incorporate too much air, leading to cracks.
7. Fold in 1/2 cup butterscotch chips gently.
8. Pour the filling over the crust and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
11. Remove from the oven and cool completely on a wire rack before refrigerating for at least 4 hours, preferably overnight.

Perfectly rich and velvety, this butterscotch cheesecake is a showstopper with its deep caramel notes and smooth texture. Serve it with a drizzle of extra butterscotch sauce for an indulgent touch that’ll have everyone asking for seconds.

Butterscotch Chocolate Chip Cookies

How many times have I found myself in the kitchen at odd hours, craving something sweet yet comforting? Too many to count, and that’s exactly how these Butterscotch Chocolate Chip Cookies came to be—a happy accident during one of those late-night baking sprees.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the butterscotch chips and chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out when they’re just set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Zesty with a hint of nostalgia, these cookies strike the perfect balance between chewy and crisp. Serve them warm with a glass of cold milk for that classic comfort, or crumble them over vanilla ice cream for an indulgent twist.

Butterscotch Cream Pie

Nothing brings back childhood memories quite like the rich, creamy taste of butterscotch cream pie. I remember my grandmother whipping up this decadent dessert for special occasions, and now, I love making it for my family, especially when we need a little comfort food. The combination of butterscotch’s deep caramel flavor with a light, fluffy cream topping is simply irresistible.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup packed dark brown sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely.
4. In a medium saucepan, whisk together 1 cup dark brown sugar, 1/4 cup cornstarch, and 1/2 tsp salt.
5. Gradually whisk in 3 cups whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 10 minutes.
6. Remove from heat. In a small bowl, beat 4 egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the yolks.
7. Whisk the yolk mixture back into the saucepan. Return to heat and cook for 2 more minutes, stirring constantly.
8. Remove from heat and stir in 2 tbsp butter and 2 tsp vanilla until smooth.
9. Pour the filling into the cooled crust. Press plastic wrap directly onto the surface of the filling and refrigerate for at least 4 hours, or until set.
10. Before serving, beat 1 1/2 cups heavy cream and 2 tbsp powdered sugar until stiff peaks form. Spread over the chilled pie.

When you slice into this pie, you’ll find a silky smooth butterscotch filling that contrasts beautifully with the crunchy crust and airy whipped cream topping. For an extra touch, drizzle a little caramel sauce on top or sprinkle with sea salt to enhance the butterscotch flavor.

Butterscotch Fudge

Unbelievably smooth and rich, butterscotch fudge is one of those treats that reminds me of my grandmother’s kitchen. Every time I make it, the sweet, buttery aroma fills the house, bringing back memories of holiday gatherings and the joy of sharing homemade sweets.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1 cup butterscotch chips
• 1/2 cup chopped walnuts (optional)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup unsalted butter, and 3/4 cup heavy cream. Stir continuously until the butter melts and the sugar dissolves.
3. Bring the mixture to a boil, then reduce the heat to low. Cook without stirring until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Tip: Avoid stirring to prevent crystallization.
4. Remove the saucepan from the heat and stir in 1 tsp vanilla extract and 1 cup butterscotch chips until smooth. Tip: The residual heat will melt the chips, so no additional heat is needed.
5. If using, fold in 1/2 cup chopped walnuts until evenly distributed.
6. Pour the mixture into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours before cutting into squares.

Velvety and decadent, this butterscotch fudge has a melt-in-your-mouth texture that’s hard to resist. For a festive touch, sprinkle a pinch of sea salt on top before it sets, or wrap individual pieces in wax paper for a charming homemade gift.

Butterscotch Ice Cream

Nothing beats the creamy, rich flavor of homemade butterscotch ice cream on a warm summer day. I remember the first time I tried making it; the kitchen was a mess, but the result was absolutely worth it. Now, it’s a staple in my freezer, and I’m excited to share how you can make it too.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed dark brown sugar
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 5 large egg yolks
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine 1 cup heavy cream, whole milk, dark brown sugar, unsalted butter, and salt. Stir until the sugar dissolves and the mixture is smooth, about 5 minutes.
2. In a separate bowl, whisk the egg yolks. Slowly pour 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper them.
3. Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
4. Remove from heat and stir in the remaining 1 cup heavy cream and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure smoothness.
5. Cover and chill the mixture in the refrigerator for at least 4 hours, or overnight, until completely cold.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

Out of this world, the butterscotch ice cream is luxuriously smooth with a deep, caramel-like flavor that’s perfectly balanced by the vanilla. Try serving it with a drizzle of warm butterscotch sauce and a sprinkle of sea salt for an extra decadent treat.

Butterscotch Layer Cake

Nothing brings back childhood memories quite like the rich, caramelized flavor of butterscotch. Today, I’m sharing my go-to Butterscotch Layer Cake recipe that’s perfect for any occasion. Whether it’s a family gathering or just a treat for yourself, this cake is sure to impress with its moist layers and creamy frosting.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup butterscotch chips
• 1/2 cup heavy cream
• 1/4 cup light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Combine 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in another bowl.
5. Add the dry ingredients to the creamed mixture alternately with 1 cup whole milk, beating well after each addition.
6. Fold in 1/2 cup butterscotch chips.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
9. For the frosting, heat 1/2 cup heavy cream and 1/4 cup light brown sugar in a small saucepan over medium heat until the sugar is dissolved.
10. Remove from heat and stir in 1/2 cup butterscotch chips until melted and smooth.
11. Let the frosting cool to room temperature, then spread between the cake layers and over the top and sides of the cake.

The cake is wonderfully moist with a deep butterscotch flavor that’s not too sweet. The frosting adds a creamy texture that complements the soft crumb perfectly. For an extra touch, drizzle with additional melted butterscotch chips before serving.

Butterscotch Muffins

Waking up to the aroma of butterscotch muffins baking in the oven is one of my favorite weekend rituals. There’s something about the sweet, caramel-like flavor that makes these muffins a hit with both kids and adults alike. I remember the first time I tried making them; the kitchen was a mess, but the result was utterly worth it.

Ingredients

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butterscotch chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup brown sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1 cup milk, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in 1/2 cup butterscotch chips gently.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

The muffins come out with a perfect golden top, moist inside, and pockets of melted butterscotch that surprise you in every bite. Serve them warm with a drizzle of caramel sauce for an extra indulgent treat.

Butterscotch Pecan Pie

Now, if there’s one thing that reminds me of cozy autumn evenings, it’s the rich, caramel-like flavor of butterscotch pecan pie. I remember the first time I tried making it; the kitchen was filled with such a warm, inviting aroma that even my neighbor popped by to ask what was baking. It’s become a staple in my holiday baking ever since, and I’m excited to share my go-to recipe with you.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup granulated sugar
• 1 cup dark corn syrup
• 3 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups pecan halves
• 1/2 cup butterscotch chips

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
2. In a large bowl, combine 1 1/2 cups all-purpose flour and 1/2 cup chilled, diced unsalted butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Add water a tablespoon at a time to avoid making the dough too wet.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. In another bowl, whisk together 1 cup granulated sugar, 1 cup dark corn syrup, 3 large eggs, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
6. Stir in 1 1/2 cups pecan halves and 1/2 cup butterscotch chips, then pour the filling into the prepared pie crust.
7. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil halfway through to prevent over-browning.
8. Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Last but not least, this butterscotch pecan pie is a delightful contrast of textures—crispy pecans atop a smooth, velvety filling. Serve it slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Butterscotch Popcorn Balls

Waking up to the smell of butterscotch is one of my favorite ways to start the day, especially when it’s for making these irresistible Butterscotch Popcorn Balls. They remind me of the county fair, where I first fell in love with their sticky sweetness and crunchy texture. Now, I make them at home for movie nights, and they’re always a hit.

Ingredients

• 10 cups popped popcorn
• 1 cup light brown sugar
• 1/2 cup light corn syrup
• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp baking soda

Instructions

1. Line a large baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine 1 cup light brown sugar, 1/2 cup light corn syrup, 1/2 cup unsalted butter, and 1/2 tsp salt. Stir constantly until the butter melts and the mixture comes to a boil.
3. Once boiling, stop stirring and let the mixture cook for 4 minutes exactly. This ensures the butterscotch reaches the perfect consistency.
4. Remove from heat and quickly stir in 1 tsp vanilla extract and 1/2 tsp baking soda. The mixture will foam up slightly, which is normal.
5. Immediately pour the hot butterscotch over 10 cups popped popcorn in a large bowl. Use a rubber spatula to gently fold the mixture until all the popcorn is evenly coated.
6. With lightly greased hands, quickly shape the coated popcorn into balls about the size of a baseball, pressing firmly to help them hold their shape. Place each ball on the prepared baking sheet.
7. Let the popcorn balls cool completely at room temperature for about 30 minutes before serving. This allows them to set properly.

Zesty and sweet, these Butterscotch Popcorn Balls have a delightful crunch with a melt-in-your-mouth butterscotch coating. Try drizzling them with a little extra melted butterscotch or serving them on a stick for a fun, portable treat.

Butterscotch Pumpkin Bread

Every autumn, my kitchen becomes a sanctuary for all things pumpkin, and this Butterscotch Pumpkin Bread is a recipe that holds a special place in my heart. It’s the perfect blend of sweet and spicy, with a moist texture that makes it irresistible. I remember the first time I made it; the aroma filled the house, and my family couldn’t wait to dig in.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup water
• 1 tsp vanilla extract
• 1/2 cup butterscotch chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
3. In a large bowl, mix 1/2 cup melted unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until well combined.
4. Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree, 1/4 cup water, and 1 tsp vanilla extract. Tip: Make sure all ingredients are at room temperature to ensure a smooth batter.
5. Gradually blend the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense loaf, so mix until the flour is just incorporated.
6. Fold in 1/2 cup butterscotch chips.
7. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and packed with flavor, this Butterscotch Pumpkin Bread is a fall favorite. The butterscotch chips add a delightful sweetness that pairs perfectly with the warm spices. Serve it warm with a dollop of whipped cream for an extra special treat.

Butterscotch Rice Krispie Treats

Kind of like a hug in dessert form, these Butterscotch Rice Krispie Treats are my go-to when I need a quick, comforting sweet. They remind me of rainy afternoons at my grandma’s house, where the smell of butterscotch would fill the kitchen, promising something delicious was on the way.

Ingredients

• 6 cups Rice Krispies cereal
• 1 cup butterscotch chips
• 1/4 cup unsalted butter
• 1/4 cup light corn syrup
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
2. In a large saucepan, melt the butter over low heat, ensuring it doesn’t brown for a smooth base.
3. Add the butterscotch chips and corn syrup to the melted butter, stirring constantly until the chips are completely melted and the mixture is smooth.
4. Remove the saucepan from heat and quickly stir in the vanilla extract and salt to evenly distribute the flavors.
5. Immediately add the Rice Krispies cereal to the saucepan, folding gently until all the cereal is evenly coated with the butterscotch mixture.
6. Press the mixture firmly into the prepared baking dish using a spatula or your hands (lightly greased to prevent sticking) for an even layer.
7. Allow the treats to cool at room temperature for at least 1 hour before cutting into squares.

Mmm, the result is a chewy, buttery delight with a rich butterscotch flavor that’s not overly sweet. For an extra touch, drizzle melted chocolate over the top before cutting, or serve them slightly warmed with a scoop of vanilla ice cream.

Butterscotch Sauce

How many times have I found myself standing in the kitchen, craving something sweet but not wanting to spend hours baking? That’s when my go-to butterscotch sauce comes to the rescue. It’s the perfect blend of rich, buttery sweetness with a hint of vanilla, and it’s incredibly versatile. Whether you’re drizzling it over ice cream or using it as a dip for fruit, this sauce is a game-changer.

Ingredients

• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. In a medium saucepan over medium heat, combine 1 cup packed dark brown sugar, 1/2 cup heavy cream, and 4 tbsp unsalted butter.
2. Stir constantly until the butter is completely melted and the mixture is smooth, about 3 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Tip: Keep stirring to prevent the sugar from burning.
4. Once boiling, reduce the heat to medium and let it simmer for 5 minutes. Tip: The sauce should thicken slightly but still be pourable.
5. Remove the saucepan from the heat and stir in 1 tsp vanilla extract and 1/2 tsp salt. Tip: The salt enhances the butterscotch flavor, so don’t skip it.
6. Let the sauce cool for 10 minutes before serving. It will continue to thicken as it cools.

Silky smooth with a deep caramel flavor, this butterscotch sauce is irresistible. Try swirling it into your morning coffee or layering it in a parfait for an extra special treat.

Butterscotch Scones

Every morning, I find myself reaching for something sweet to pair with my coffee, and these butterscotch scones have become my latest obsession. They’re the perfect blend of rich, buttery flavor with just the right amount of sweetness, making them an irresistible treat any time of day.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup butterscotch chips
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the butterscotch chips until evenly distributed throughout the mixture.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure your scones stay tender.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Rich in flavor with a tender, flaky texture, these butterscotch scones are a delightful treat. Serve them warm with a dollop of clotted cream or a drizzle of caramel sauce for an extra indulgent experience.

Butterscotch Snickerdoodles

Nothing says comfort like the warm, buttery aroma of butterscotch snickerdoodles wafting through the kitchen. I remember the first time I tweaked the classic snickerdoodle recipe to include butterscotch chips; it was a game-changer that my family now requests weekly. Here’s how to make these irresistible cookies that strike the perfect balance between chewy and crisp.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butterscotch chips
• 2 tbsp granulated sugar
• 2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in 1 cup butterscotch chips until evenly distributed throughout the dough.
7. In a small bowl, mix 2 tbsp granulated sugar and 2 tsp ground cinnamon for the coating.
8. Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
9. Place dough balls 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

My favorite thing about these butterscotch snickerdoodles is their delightful contrast of textures—crispy edges with a soft, chewy center packed with melty butterscotch chips. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or pack them in a lunchbox for a sweet surprise.

Butterscotch Sugar Cookies

Yesterday, I found myself craving something sweet yet simple, and that’s when these Butterscotch Sugar Cookies came to mind. Perfect for any occasion, they’re a delightful twist on the classic sugar cookie, with a rich butterscotch flavor that’s irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup butterscotch chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1 cup butterscotch chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: For softer cookies, pull them out when they’re just set.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
10. Store in an airtight container to keep them fresh. Tip: Adding a slice of bread to the container can help maintain their softness.

Soft, chewy, and packed with butterscotch goodness, these cookies are a hit every time. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.

Butterscotch Toffee

Delightfully rich and irresistibly crunchy, butterscotch toffee is a dessert that reminds me of my grandmother’s kitchen during the holidays. The golden hues and the sweet, buttery aroma filling the air were unmistakable signs that something delicious was about to be shared.

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup chopped pecans

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a heavy-bottomed saucepan, melt 1 cup unsalted butter over medium heat.
3. Add 1 cup granulated sugar, 1/4 cup water, and 1/2 tsp salt to the saucepan, stirring constantly until the sugar dissolves.
4. Increase the heat to medium-high and bring the mixture to a boil, then insert a candy thermometer.
5. Cook the mixture, stirring occasionally, until the thermometer reads 300°F (hard crack stage). Tip: Avoid stirring too much to prevent crystallization.
6. Remove the saucepan from heat and quickly stir in 1 tsp vanilla extract and 1 cup chopped pecans.
7. Pour the mixture onto the prepared baking sheet, spreading it evenly with a spatula. Tip: Work quickly as the toffee sets fast.
8. Let the toffee cool completely at room temperature, about 1 hour, then break into pieces. Tip: For cleaner breaks, score the toffee lightly with a knife before it fully hardens.

The butterscotch toffee turns out with a perfect snap, its sweetness balanced by the nutty crunch of pecans. Serve it as a standalone treat or crumble it over vanilla ice cream for an indulgent dessert twist.

Butterscotch Walnut Brownies

Just when I thought brownies couldn’t get any better, I stumbled upon this butterscotch walnut variation that’s now a staple in my kitchen. There’s something about the combination of rich butterscotch and crunchy walnuts that takes the classic brownie to a whole new level of deliciousness.

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1 cup butterscotch chips
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium saucepan, melt the butter over low heat, then remove from heat and stir in the sugar.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt, then gradually mix into the wet ingredients until just combined.
5. Fold in the butterscotch chips and chopped walnuts, reserving a handful of each for topping if desired.
6. Pour the batter into the prepared pan, spreading it evenly, and sprinkle the reserved butterscotch chips and walnuts on top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan before cutting into squares.

So rich and fudgy, these brownies are a dream with their gooey butterscotch pockets and nutty crunch. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert that’ll have everyone asking for seconds.

Conclusion

Sweeten your dessert repertoire with these 21 irresistible butterscotch creations! Whether you’re craving something chewy, creamy, or crispy, this roundup has a treat to satisfy every sweet tooth. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy baking!