Irresistible Homemade Almond Butterscotch Bars: The Ultimate Recipe Guide

Step into the delightful world of homemade treats with our ultimate guide to creating truly irresistible Almond Butterscotch Bars. This recipe, inspired by the wonderful almond-focused creations from The Blue Diamond nut company, masterfully combines a rich, buttery brown sugar shortbread base with the sweet, distinctive flavor of butterscotch chips and the satisfying crunch of sliced almonds. It’s a harmonious blend of textures and tastes, designed to be both comforting and elegantly simple.

These bars are not just easy to make; they are also incredibly versatile and a guaranteed crowd-pleaser for any gathering, holiday party, or a cozy evening at home. The shortbread base is a triumph in itself – thin enough to let the toppings shine, yet incredibly sturdy, providing the perfect foundation to hold the generous layer of butterscotch and almonds without crumbling. Each bite offers a delightful balance of crumbly shortbread, melty butterscotch, and toasted almond, making them a dessert that everyone will ask for again and again.

Exploring the World of Butterscotch Chips: Hershey’s vs. Nestle’s

Butterscotch is a classic confectionery flavor, often cherished for its rich, caramelized brown sugar notes. While commonly confused with caramel, butterscotch typically features brown sugar (molasses-rich) and butter as its primary components, resulting in a distinctively warm and deep taste profile. Recently, a delightful discovery was made at our local store: Hershey’s now produces butterscotch chips! For years, Nestle’s Toll House butterscotch chips have dominated the market, being the go-to choice for many bakers. The introduction of a new player instantly piqued curiosity and prompted a side-by-side comparison to discern their unique characteristics.

Upon tasting, it’s clear that both brands offer quality, but with subtle differences that can influence your final baked good. Hershey’s butterscotch chips tend to have a slightly milder, perhaps sweeter flavor, with a very smooth and quick melt. This can be desirable for a melt-in-your-mouth experience where the butterscotch blends seamlessly into the bar. Nestle’s chips, conversely, often present a more pronounced, robust butterscotch flavor with a slightly firmer texture that holds its shape a bit more during baking, creating distinct pockets of intense flavor. Neither brand is inherently superior; rather, their differences cater to varying preferences. If you seek a bold, traditional butterscotch profile, Nestle’s might be your choice. If you prefer a smoother, perhaps a touch more delicate sweetness, Hershey’s could be the winner. Don’t hesitate to experiment! Both are generally available in most supermarkets or online. Trying a batch with each can be a fun culinary experiment, allowing you to personalize the flavor of your Almond Butterscotch Bars to perfection.

The Importance of Pan Size: A Baker’s Regret and Your Lesson

When it comes to baking, precision is key, and pan size is an often-underestimated factor that significantly impacts the outcome of your recipe. The original Almond Butterscotch Bars recipe specifically calls for a 10 ½ x 15 ½ x 1-inch jellyroll pan. This dimension is crucial, as it dictates the thickness of your shortbread base and subsequently, the baking time, texture, and overall proportion of base to topping.

In a previous attempt, I chose to quarter the recipe and bake it in a smaller 8-inch square metal pan. While scaling a recipe can be practical for smaller servings, it often comes with caveats. My experience led to a moment of regret, wishing I had simply prepared the full recipe in the designated pan. The primary reason is that a smaller, thicker batch baked in a square pan can alter the intended texture. The bars became denser and required a longer baking time, making it challenging to achieve that perfect crisp-yet-tender shortbread snap. The specified jellyroll pan ensures an ideal thinness, allowing the shortbread to bake evenly to a beautiful golden brown, providing a light, sturdy platform for the generous layer of butterscotch and almonds.

Therefore, for the most authentic and delicious rendition of these Almond Butterscotch Bars, I strongly recommend using the 10 ½ x 15 ½ x 1-inch jellyroll pan. If you absolutely must scale down, calculate carefully to maintain the original thickness of the dough in your chosen smaller pan, and be prepared to adjust baking times, keeping a very close eye on the bars to prevent over or under-baking. The right pan ensures the perfect golden-brown edges and a consistently delicious texture throughout every bar.

Essential Ingredients for Your Almond Butterscotch Bars

Crafting perfect Almond Butterscotch Bars starts with understanding the purpose of each ingredient. Quality ingredients form the foundation of an outstanding dessert:

Softened Butter (1 cup): Use unsalted butter at room temperature. Softened butter creams effortlessly with sugar, incorporating air for a light, tender shortbread. Avoid melted butter, which results in a dense, greasy base, or cold butter, which won’t cream properly.
Firmly Packed Light Brown Sugar (¾ cup): This is crucial for the shortbread’s flavor and texture. Brown sugar adds moisture, a lovely molasses undertone, and a slight chewiness. Packing it firmly ensures you use the correct amount for optimal sweetness and structure.
Vanilla Extract (1 teaspoon): A classic flavor enhancer that provides warmth and depth, complementing both the sweet butterscotch and nutty almonds.
Almond Extract (½ teaspoon): This powerful extract truly brings out the “almond” in the bars. Its intense, sweet, nutty aroma perfectly marries with the butterscotch. Use precisely, as a little goes a long way.
Salt (½ teaspoon): Essential for balancing the sweetness of the sugars and butterscotch, and for bringing out the full flavor of all ingredients. Don’t skip it!
All-Purpose Flour (2 cups): The structural element of your shortbread. Measure accurately by spooning flour into the cup and leveling, or ideally, by weight. Over-packed flour can lead to a dry, crumbly dough.
Butterscotch Morsels (1 cup): The star topping! These melt into gooey, flavorful pockets, providing the signature butterscotch taste. As discussed, choose your preferred brand for flavor intensity.
Blanched Slivered Almonds (1 cup): The recipe specifies slivered almonds, which are delicately cut and blanched for a tender crunch. I often use sliced almonds, which offer a slightly broader surface and a satisfying, distinct crunch. They add a wonderful nutty flavor and visual appeal to the finished bars.

Almond Butterscotch Bars: The Detailed Recipe

This recipe yields approximately 35 delicious 2-inch squares, perfect for sharing.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup firmly packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
2 cups all-purpose flour
1 cup butterscotch morsels (chips)
1 cup blanched slivered almonds (or sliced almonds)

Instructions:

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). For the best results, use an ungreased 10 ½ x 15 ½ x 1-inch jellyroll pan. An ungreased pan helps the shortbread crust adhere to the bottom, preventing excessive shrinking during baking.
Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), cream together the softened butter and firmly packed light brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and visibly well combined. This step is crucial for incorporating air, which results in a tender and delicate shortbread texture.
Incorporate Extracts and Salt: Add the vanilla extract, almond extract, and salt to the creamed butter and sugar mixture. Beat on low speed until all ingredients are just fully incorporated and evenly distributed throughout the dough.
Gradually Add Flour: Reduce your mixer speed to the lowest setting. Gradually add the 2 cups of all-purpose flour to the wet ingredients, mixing only until the flour is just blended and no dry streaks remain. It’s very important not to overmix the dough, as excessive mixing can develop the gluten in the flour, leading to a tough and less tender shortbread. The dough will be thick and crumbly at this stage.
Press Dough into Pan: Transfer the crumbly shortbread dough mixture into your prepared jellyroll pan. Using your fingertips, a flat-bottomed glass, or the back of a spoon, press the dough firmly and evenly across the entire bottom of the pan. Ensure the layer of dough is uniform in thickness to promote even baking and consistent texture throughout the bars.
Add Toppings: Evenly sprinkle the 1 cup of butterscotch morsels over the pressed cookie dough. Follow this by sprinkling the 1 cup of blanched slivered (or sliced) almonds over the butterscotch chips. Once both toppings are distributed, gently press them lightly into the dough with your palm or a spoon. This helps secure them to the shortbread base so they don’t fall off after baking.
Bake Until Golden: Place the pan in your preheated oven. Bake for approximately 20 to 25 minutes. The bars are ready when the edges are visibly golden brown and the butterscotch chips have melted and appear soft and slightly bubbly. Keep a close watch during the last few minutes, as oven temperatures can vary.
Cool Completely: Once baked, carefully remove the pan from the oven and place it on a wire rack. Allow the Almond Butterscotch Bars to cool completely in the pan on the wire rack. This step is critical! The bars need to set fully, which can take a couple of hours, before you attempt to cut them. Cutting warm bars will result in crumbling and messy squares.
Cut and Serve: Once the bars are completely cooled and firm, use a sharp knife to cut them into approximately 2-inch squares. For cleaner cuts, you can briefly chill the fully cooled pan in the refrigerator for about 15-20 minutes before slicing. Carefully lift the squares from the pan and arrange them on a serving platter. Enjoy your delightful homemade Almond Butterscotch Bars!

Tips for Success, Storage, and Delicious Variations

To ensure your Almond Butterscotch Bars are always perfect and to explore ways to customize this delightful recipe, consider these additional insights:

Baking Success Tips:

Avoid Overmixing Flour: The golden rule for tender shortbread. Overworking the dough develops gluten, leading to a tough, bready texture instead of the desired crumbly melt-in-your-mouth quality. Mix just until combined.
Evenly Press Dough: A uniform dough thickness in the pan is crucial for consistent baking. Unevenness can result in some parts being undercooked and others overcooked.
Patience with Cooling: Resist the urge to cut warm bars. Cooling completely allows the shortbread to firm up and the butterscotch to set, making for clean, neat squares.
Ingredient Temperature: Ensure your butter is truly softened to room temperature, not melted or hard, for proper creaming.

Storage and Make-Ahead Options:

Room Temperature Storage: Store cooled Almond Butterscotch Bars in an airtight container at room temperature for up to 3-4 days. They tend to taste even better the next day as the flavors meld.
Freezing for Later: These bars freeze exceptionally well! Once completely cooled and cut, arrange them in a single layer in a freezer-safe airtight container. If stacking, place parchment paper between layers. They can be frozen for up to 2-3 months. Thaw at room temperature for about an hour before serving, or gently warm in the microwave for a few seconds.
Make-Ahead Dough: You can prepare the shortbread dough and press it into the pan (without toppings), then wrap it tightly and refrigerate for up to 2 days before baking. Add toppings just before it goes into the oven.

Exciting Flavor Variations:

Chocolate Butterscotch Delight: For a decadent twist, swap out half of the butterscotch morsels for semi-sweet or milk chocolate chips. The combination of chocolate and butterscotch is incredibly popular.
Toasted Almond Boost: Enhance the nutty flavor by lightly toasting your slivered or sliced almonds in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly golden. Let them cool before adding to the bars.
Nutty Alternatives: Experiment with other chopped nuts like pecans, walnuts, or even macadamia nuts for a different flavor and texture profile.
A Hint of Spice: Incorporate a pinch of ground cinnamon, nutmeg, or even a tiny amount of cardamom into the shortbread dough for a warming, aromatic depth.
Sea Salt Finish: For a gourmet touch, sprinkle a tiny amount of flaky sea salt over the bars immediately after they come out of the oven. This enhances the butterscotch flavor and provides a delightful salty-sweet contrast.
Coconut Crunch: Add shredded coconut along with the butterscotch chips and almonds for a tropical twist and added texture.

Serving Suggestions:

These versatile Almond Butterscotch Bars are perfect on their own, but they also pair wonderfully with other treats. Enjoy them with a hot cup of coffee, tea, or a glass of cold milk for a comforting snack. For an elevated dessert, serve a slightly warm bar with a scoop of premium vanilla bean ice cream or a dollop of fresh whipped cream, allowing the warm butterscotch to meld beautifully with the cold dairy.

Conclusion: Your New Favorite Homemade Treat Awaits!

These Homemade Almond Butterscotch Bars are more than just a recipe; they are an invitation to create something truly special and delicious in your own kitchen. With their sturdy, buttery brown sugar shortbread base, gooey butterscotch chips, and satisfying crunch of almonds, they represent a perfect harmony of flavors and textures. Whether you’re baking for a special occasion, a casual get-together, or simply to satisfy a sweet craving, this recipe is straightforward, forgiving, and yields incredibly rewarding results.

Embrace the joy of baking and confidently whip up a batch of these irresistible bars. You’ll quickly discover why they become a cherished go-to in your repertoire, leaving everyone who tastes them asking for your secret. Happy baking!