High Five Recipes: Easy Butterscotch Bars

High Five Recipes 2

Last week as I was quickly stirring up these Butterscotch Bars to bake and take to a homeschool event, I started counting up the ingredients.  Five!  Five ingredients! Yay!  Another High Five Recipe!

I am so excited that these bars taste so good using sucanat and whole wheat.  I had made them years ago using brown sugar and white flour and love that you can’t even tell a difference using the healthier ingredients!

Better yet, these bars can be stirred up and thrown into the oven in just a few minutes.  It doesn’t get much better than that!

Easy Butterscotch Bars

1 cup melted butter
1 3/4 cups sucanat
2 eggs
1 t. vanilla extract
1 1/2 cups whole wheat flour

Stir melted butter and sucanat together.  Add eggs and vanilla, mixing well.  Stir in flour and mix until well combined.  Pour batter into a 9×13 inch baking pan.  Bake at 350° for 25 minutes.

butterscotch_bars

These bars are gooey, rich and better made not very often because I like them waaaayyyy too much.

Way too much.

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Comments

  1. Debbie Rowley says

    I was just wondering about Sucanat. I have never heard of it before. What is the difference is between sucanat and sugar?

    [Reply]

    Laura Reply:

    Sucanat is dehydrated cane sugar juice. It is the least refined form of sugar you can find…and it tastes SO good! I order mine through my health food coop or order it from Amazon. It exchanges one to one for sugar in recipes.

    [Reply]

    crystal garcia Reply:

    What kind of syurp would you recommend. Mapel syrup grade b?

    [Reply]

    LindseyforLaura@HHM Reply:

    Yes. :)

  2. mommymarnie says

    SUCANAT = SUgarCAneNATural – Natural, much less refined sugar cane.

    [Reply]

    Angela Carpenter Reply:

    Hi, thanks for the info on Sucanat….have never used it, and am trying to eat more healthy and use APLENDA instead of sugar…..so am wondering if this is a big plus for me ? Thanks for posting this….

    [Reply]

    Angela Carpenter Reply:

    Sorry about the word SPLENDA…. being mispelled….when I hit reply underneath the comment, it did not let me see all of what I was typing and this happened :( sorry

    [Reply]

    LindseyforLaura@HHM Reply:

    I would steer clear of splenda or any other artificial sweeteners.
    It is better to go the natural route. :)

  3. Kelly says

    I will be making these today! I can definately see the need to NOT make these too often! :)

    Debbie, sucanat is a form of sugar cane, but less refined, therefore retains many of the vitamins and minerals. It has more of a molasses taste (similar to brown sugar) than processed white sugar and a more grainy texture.

    [Reply]

    Kelly Reply:

    Made them….and they are fabulous! Even the picky hubby liked them!

    [Reply]

  4. says

    Okay, here’s a good afternoon snack for my kiddos (and me!) to munch on! Can’t wait to try them.

    I REALLY like the fact that you seem to have a sweet tooth, like me!! lol :)

    Kristy @ Homemaker’s Cottage

    [Reply]

  5. Dawn says

    I love reading all the yummy receipes you post here. I will try the butterscoth bars, they sound great.

    Thanks for the email about the pretzels. I will try them again. I am committed to keep trying to cook and bake from scratch. Thank you for all your inspiration!

    [Reply]

  6. Shana says

    If I don’t have sucanat, can I substitute in honey, white, or brown sugar?

    [Reply]

    katherine Reply:

    maybe someone else will have other suggestions, but you can definitely sub brown sugar. in fact, that’s what the original recipe called for. i have a half batch in the oven as i type :) i don’t have sucanat, so i used organic evaporated cane juice (which might just be sugar?). i think they’re going to turn out great!

    laura, thanks for the recipe! my grandmother had a similar, but more complex recipe called chewie cake, which i LOVE. i’m excited to have a simpler version on hand!

    [Reply]

    Laura@HeavenlyHomemakers Reply:

    Yeah, I’d do brown sugar.

    [Reply]

  7. says

    We just made these and they are delicious! My girls and I think added some chocolate chips might be good too…may try that next time!

    [Reply]

  8. Teresa says

    I just made these and oh my goodness are they so delicious. All I can say is that I could not stop at just one.

    [Reply]

  9. Alison says

    They look so good that the minute I saw some, I started to whip them up. I need to bring birthday treats to work tomorrow. I did half brown sugar and half rapadura because I was running low. I also used half red whole wheat and half white all purpose flour b/c I’m clearing out my flours for hard white. Some day I might even start grinding my own, but for now you are inspiring me to make small changes. Thanks so much for your website, your counsel and the inspiration you provide. I look forward to helpmeet days, recipe days and learning about your healthy living journey! And everything in between.

    [Reply]

  10. says

    I wanted to make these right away, but I had just made ice cream sandwiches. I’m hoping they disappear quick so I can make these beauties. They look positively mouthwatering.

    [Reply]

  11. Jennifer says

    I was just wondering about the pricing for Sucanat. What kind of pricing per ounce would you suggest is a good deal. I’m looking at your link to Amazon and see the current price but not sure if that is normal or high or what. I have never bought this before and would like to get some but just want to be sure I’m getting it at a good deal, but I have nothing to compare it to.

    [Reply]

    Laura Reply:

    The price at Amazon is decent, but a little high. I usually order mine through my health food coop, Azure Standard, but I link to Amazon because many people don’t have access to a health food coop.

    Sucanat is quite a bit higher priced than regular sugar, and hard to adjust to at first (price wise). But, I find that I just make fewer sugary treats this way, which is of course better for us..and then when we do have a sweet treat, it’s one that’s much higher in nutrients!

    [Reply]

    Tara Reply:

    Not sure where you live, but I was paying $3 per lb for Sucacat at a health food store. We moved and I called a local health food store and they charged around $4. I asked if she knew of a co-op and she gave me the name and number to our local co-op. I just received my first order for 20 lbs of Sucanat. With shipping and all it came to less than $35. I was so excited to pay $1.75 per lb. And I live in a decent size town, not huge by any means. So it never hurts to check around to see what is out there.

    [Reply]

    Lindsey @ The Herbangardener Reply:

    Oh my…now I’m feeling very lucky to be paying only $1.50/lb at my local health food store!

    [Reply]

  12. Jennifer says

    I’m also confused about the difference between Turbinado and Sucanat. They sound very similar…are they both just as nutritious. The Sucanat seems to me a bit pricier.

    [Reply]

    Laura Reply:

    Turbinado is processed differently than Sucanat. The process Sucanat has gone through leaves quite a bit more nutrients in it than Turbinado. BUT, turbinado is a better choice than regular sugar, so if that’s all you have access to, it would certainly work in this recipe!

    [Reply]

  13. Staci says

    I am going to make these tomorow. I have never had them before, but it sounds like they would be good with some coconut in them. (I think anything is better with coconut in it.) Since I don’t have any vanilla, it would still be 5 ingredients.

    [Reply]

    Laura Reply:

    Ooh, coconut sounds like a great addition!!

    [Reply]

  14. susan says

    These are incredible. Thanks for the great recipe and no thanks for the extra pounds. I love these and will not make them too often. : )

    [Reply]

  15. Alicia says

    Tried them and they are a hit at my house. Really like the fact that they are quick and easy to whip up. We also tried the graham crackers and liked them as well. They were a hit with my diabetic father in law as well.

    [Reply]

  16. says

    I’m a little mad at you, (not really) because I have made these so many times since your post, and we keep eating them within a day or two. Actually, I’m the one that keeps walking by the pan and scooping out a chunk. They’re just so easy, and sooo good! :) I threw in a few chocolate chips one time…yum!

    [Reply]

  17. Mommamoody says

    I think there is a very similar way of making these called Brown Sugar Chewies by Paula Deen, or the 1950′s version was called Blond brownies. Either way, DELISH!

    I can’t make these that often because I eat 3/4 by myself straight out of the oven.
    This is the perfect brownie substitute for those who can’t or won’t do chocolate..

    [Reply]

  18. Lydia says

    Mine came out more cake like then gooey. Did I overcook them you think?

    [Reply]

    Laura Reply:

    Maybe they got overcooked. Every oven is different, so yours may just take 20 minutes.

    [Reply]

  19. says

    I have IgG allergies to wheat, dairy, & eggs so I made some substitutions. I used coconut oil for the butter, a gluten-free mix of flours (bean & grains) for the wheat, & EnerG egg replacer for the eggs. I also halved the recipe since everyone commenting said they couldn’t stay away from it! Which is what happened to me as well. :) I also added chocolate chips. I found it was better when it had completely cooled. My version turned out toffee-like around the edges & cookie dough-like in the center… YUM!

    [Reply]

  20. says

    Yummmmmmm – I linked these up on my weekly roundup too since we made them this week – a half batch, which is good because after a few hours, there was only 1 piece left. I’m thinking next time I’ll add more flour as mine were REALLY really buttery on the bottom. Oh, man, I wanted to just sit down with a fork and the pan, though!

    [Reply]

  21. Chels says

    We made these delicious treats last night. I added 3 TBSP of Flour and Baked at 375 to adjust for High Altitude. They came out perfect. Thanks for sharing your recipes.

    [Reply]

  22. Abby says

    these are awesome! my parents thought they were a bit on the sweet side, so i might decrease the sugar amount. i actually used organic sugar cane crystals, or something like that. regardless, they were sooooo yummy! thanks a bunch, laura! i love all your recipes!

    [Reply]

  23. says

    My very first order of Sucanat came in the mail today, so I looked here for a recipe that would highlight the special taste. This one seemed to fit the bill. It was delicious, although my presentation could have been better. When they first came out of the oven they were so soft that it was impossible to lift a portion out intact. By the time they had cooled, the material in the final two corners (we had eaten one half already!) was so hard that even a fork had trouble digging anything out. I grind my own flour, from red hard wheat. The butter and eggs were dehydrated but I added back the amount of water specified for each on their packages. The batter was more of a cookie dough than something pourable, is the only difference that I could see between your instructions and what I managed to do. Regardless, the flavor was richly butterscotch and the travails of getting them from pan to plates did not stop us from finishing them all within the hour of their baking.

    [Reply]

  24. Jessie says

    holy schmoly – these are fabulous!!! I LOVE your site! thank you so much for putting ideas and new foods into my kitchen!

    [Reply]

  25. Daphne says

    I made these for my family last night; well, mainly my husband because he LOVES butterscotch. Everyone LOVED them! I have to say these were about the easiest dessert I’ve ever made too! I did use regular brown sugar in mine. Keep the yummy recipes coming please! :)

    [Reply]

  26. julia says

    Just tried making these for the first time with my first order of sucanat. They came out really grainy and crumbly… is that from the sucanat or the whole wheat flour (which I just purchased from the grocery – Hodgson Mill)?

    [Reply]

    Laura Reply:

    My guess is that the problem was the flour, not the sucanat. Sometimes store bought whole wheat flour is a little more course than freshly ground. Maybe try putting in just a little less flour next time to see if that makes a difference?

    [Reply]

  27. says

    I don’t know if you have researched sucanut very well, because it is still refined somewhat…let me explain…they take the sugar cane, get the juice and dehydrate it…to make sucanut, they seperate the molasses from the sugar crystals and then put it back in…thus altering the chemistry of the sugar and not allowing our bodies to break it down as well! RAPADURA or ORGANIC WHOLE CANE SUGAR (made by RAPUNZEL brand) is less processed because the molasses has never been separated! It is still about the same price as Sucanut, but will be even better for your body! Goodluck with your health and hopefully more people will understand the difference between these sugars! Me and my sisters blog explain all about the different sugars and which ones are good, bad, and ugly…

    [Reply]

    Laura Reply:

    Yes, I have read that information about sucanat in the past. However, it is my understanding that more recently they are “processing” sucanat just like Rapadura is “processed”, which makes it basically the same thing, just under different names. I’ve read an article on this from Sally Fallon and for the life of me, I can’t find it to link to for you!

    [Reply]

  28. Jenny says

    Holy cow, are these good! I just finished baking our second pan in 24 hours because Hubby wants to take them to work with him tomorrow. These will go into regular rotation here. Yum!

    [Reply]

  29. Colleen says

    MAde them with coconut oil instead of butter, and half turbinado half brown sugar. I also added dairy free chocolate chips. YUM! What a treat!

    [Reply]

  30. Elisabeth Joy says

    Wow!! These are so yummy! After reading other comments, I decided to cut the sucanat down to 1 1/2 cups. And since we are just starting to transition from white flour, I used 1/2 cup unbleached white flour and 1 cup spelt flour. Yum Yum!

    [Reply]

  31. Maureen says

    Hi Laura
    Thanks so much for this recipe….I make it and toss it in my children’s lunch for a special treat! Healthy and yummy, too…that is what you are all about…every single recipe I have tried..and I have tried a lot…has been a smash hit with my family! Can’t thank you enough…because I can’t cook very well…so you are a huge blessing!
    God bless you and your family :D

    [Reply]

  32. Michelle W says

    Delicious and simple. I did not have sucanat, on hand I had turbinado…still was good. Thank you for helping me to put better meals on the table…or lunch box. Your hands and heart are truly blessed.

    [Reply]

  33. Traci says

    Can I make a batch of these, slice them in sections, and freeze them? trying to make items for kids school lunches and snacks that I can make ahead and freeze.
    Thanks
    Traci

    [Reply]

    Laura Reply:

    Yes, this is a great idea and should work very well!

    [Reply]

  34. Mandy M says

    I made these and for some reason read the recipe wrong and added 1 stick of butter instead of 1 cup and they turned out fantastic! I took them to a 4H meeting and the kids gobbled them down and the parents were asking for the recipe! They were chewy in the middle and crunchy on the outside, so everyone got what they liked. I also sprinkled chocolate chips on top, because in my world, chocolate makes everything better :)!

    [Reply]

    Lauren Reply:

    ugh i just did the same thing! ha they do still taste great. i should follow directions better.

    [Reply]

  35. Alicia says

    I had to confess that I too, like these bars way too much! So does my husband and 3 children + I’m sure the nursing baby loves them too! My 3 year calls them hop-scotch bars, which is a good reason to make them often…to hear her say that. This last batch we made, we “substituted” a handful of chocolate chips for one stick of butter. Ahem. Will do it again. And again. (:

    [Reply]

  36. Kristin says

    If I halve the recipe and use an 8 x 8 does anyone know how long these would take to bake?

    [Reply]

    Laura Reply:

    I would say about 30 minutes or so – just a guess!

    [Reply]

  37. Merrie says

    My girls LOVE these bars. I have a sweet little girl who refuses to eat her veggies so I am always looking for ways to sneak it in things we eat. Today I added a whole baked sweet potato that I pureed with a little milk. Can you say YUM! They still loved them and had no idea there was a veggie in it. Thanks for the great recipe!

    [Reply]

  38. Stephanie says

    So I’ve never used sucanat before but I bought some because we’re trying to quit sugar, but baby steps. I really, really don’t like the smell of the sucanat out of the bag and so I didn’t have high hopes for these. I made them anyway because I trust your recipes, they’re always good. These were no exception. Thank you for a good introduction to sucanat.

    [Reply]

  39. Franki says

    I don’t have sucant on hand can I use coconut sugar or I have molasses or maple syrup?

    [Reply]

    Laura Reply:

    I think I’d go with coconut sugar for this recipe.

    [Reply]

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