Mmm, can you smell that warm, buttery aroma? If you’re craving something sweet, rich, and utterly comforting, you’ve come to the right place. We’ve gathered 18 decadent butterscotch dessert recipes that are simply irresistible. From gooey puddings to chewy cookies, there’s a treat here for every home cook. So, grab your spoon and get ready to dive into a world of caramelized, sugary bliss!
Classic Butterscotch Pudding
Ever find yourself craving something sweet, creamy, and just a little bit nostalgic? This classic butterscotch pudding is exactly that—a smooth, velvety dessert that feels like a warm hug. It’s surprisingly simple to make from scratch, and the rich, caramel-like flavor is totally worth the effort.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup packed dark brown sugar
- 3 tablespoons unsalted butter
- 2 ½ cups whole milk
- ½ cup heavy cream
- ¼ cup cornstarch
- ¼ teaspoon fine sea salt
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, combine 1 cup packed dark brown sugar and 3 tablespoons unsalted butter over medium heat.
- Cook, stirring constantly with a wooden spoon, for about 3 to 4 minutes until the mixture is bubbling and smells deeply caramelized. Tip: Don’t walk away here—the sugar can burn quickly if left unattended.
- Slowly whisk in 2 ½ cups whole milk and ½ cup heavy cream until fully combined and smooth.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally, which should take about 5 minutes.
- In a separate medium bowl, whisk together ¼ cup cornstarch, ¼ teaspoon fine sea salt, and 3 large egg yolks until smooth and pale yellow.
- Gradually ladle about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining hot liquid.
- Cook over medium-low heat, whisking constantly, for 5 to 7 minutes until the pudding thickens noticeably and large bubbles break the surface. Tip: It should coat the back of a spoon and leave a clear trail when you run your finger through it.
- Remove the saucepan from the heat and stir in 1 teaspoon pure vanilla extract until fully incorporated.
- Immediately pour the pudding through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture, pressing it through with a spatula.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until completely chilled and set. Tip: For best results, let it chill overnight—the flavors deepen beautifully.
Butterscotch pudding is all about that silky, spoonable texture and deep, toffee-like sweetness. Serve it chilled in little cups with a dollop of whipped cream or a sprinkle of flaky sea salt for a fancy touch. It’s also fantastic layered in a parfait with crushed gingersnaps or simply enjoyed straight from the bowl when no one’s looking.
Butterscotch Blondies with Sea Salt
Holiday baking just got a whole lot better with these butterscotch blondies. They’re the perfect sweet-salty treat that feels fancy but is surprisingly simple to make. You’ll love how the rich butterscotch and flaky sea salt come together in every chewy bite.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup (2 sticks) of unsalted, high-quality butter, softened
– 1 ½ cups of packed light brown sugar, for deep molasses notes
– 2 large farm-fresh eggs, at room temperature
– 2 teaspoons of pure vanilla extract
– 2 cups of all-purpose flour, spooned and leveled
– 1 teaspoon of baking powder
– ½ teaspoon of fine sea salt
– 1 ½ cups of butterscotch chips, for that classic caramel flavor
– 1 tablespoon of flaky sea salt, for finishing
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, beat the softened unsalted butter and packed light brown sugar together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy—this creates a tender texture.
3. Add the large farm-fresh eggs one at a time, beating well after each addition to fully incorporate.
4. Stir in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain; avoid overmixing to keep the blondies soft.
7. Fold in the butterscotch chips gently with a spatula, reserving a small handful for topping if desired.
8. Spread the batter evenly into the prepared baking pan using the spatula, smoothing the top.
9. Sprinkle the flaky sea salt evenly over the batter, pressing it in lightly for that salty crunch.
10. Bake in the preheated oven for 22-25 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs—this ensures they stay fudgy.
11. Let the blondies cool completely in the pan on a wire rack for at least 1 hour before slicing into squares; they firm up as they cool, making them easier to cut cleanly.
Zesty and irresistible, these blondies boast a chewy center with crispy edges, thanks to that perfect bake time. The butterscotch chips melt into gooey pockets, balanced by the pop of sea salt. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or pack them for a sweet snack on the go.
Butterscotch Cheesecake Bars
You know those moments when you need a dessert that feels both fancy and easy? Yeah, these butterscotch cheesecake bars are exactly that. They combine a buttery crust with a smooth, tangy filling and a sweet, caramel-like topping for the perfect treat.
Serving: 16 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups of finely crushed graham cracker crumbs
– 1/2 cup of melted unsalted butter
– 24 oz of full-fat cream cheese, softened to room temperature
– 3/4 cup of granulated white sugar
– 3 large farm-fresh eggs, at room temperature
– 1 tsp of pure vanilla extract
– 1 cup of butterscotch chips
– 1/2 cup of heavy whipping cream
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
2. In a medium bowl, combine the finely crushed graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Tip: Use the bottom of a measuring cup to pack it down tightly for a solid base.
4. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool slightly on a wire rack while you prepare the filling.
5. In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, about 2 minutes.
6. Gradually add the granulated white sugar to the cream cheese, beating until well combined and no lumps remain.
7. Add the large farm-fresh eggs one at a time, beating on low speed after each addition until just incorporated. Tip: Avoid overmixing to prevent cracks in the final bars.
8. Stir in the pure vanilla extract until evenly distributed throughout the filling.
9. Pour the cream cheese filling over the slightly cooled crust and spread it into an even layer with a spatula.
10. Bake in the 350°F oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. Tip: Check at 25 minutes to avoid overbaking, which can lead to a dry texture.
11. Remove the pan from the oven and let the bars cool completely at room temperature for about 1 hour.
12. In a small saucepan over low heat, combine the butterscotch chips and heavy whipping cream, stirring constantly until the chips are fully melted and the mixture is smooth, about 3-5 minutes.
13. Pour the warm butterscotch sauce evenly over the cooled cheesecake layer.
14. Refrigerate the bars for at least 4 hours, or preferably overnight, to allow them to set fully before slicing.
15. Use the parchment paper overhang to lift the bars from the pan, then cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Chewy from the butterscotch topping and creamy from the cheesecake, these bars offer a delightful contrast in every bite. Serve them chilled with a drizzle of extra butterscotch or a sprinkle of sea salt for a gourmet touch that’s sure to impress at any gathering.
Butterscotch Apple Crisp
A cozy butterscotch apple crisp is the ultimate holiday dessert you can whip up with minimal fuss. Imagine tender, spiced apples bubbling under a buttery, crunchy oat topping—it’s pure comfort in a baking dish. Perfect for sharing with family or savoring solo with a scoop of vanilla ice cream.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 medium tart apples (like Granny Smith), peeled and thinly sliced
– 1 cup packed light brown sugar, divided
– 1 tablespoon fresh lemon juice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon pure vanilla extract
– 1 cup old-fashioned rolled oats
– 3/4 cup all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish.
2. In a large bowl, toss the thinly sliced apples with 1/2 cup of the light brown sugar, fresh lemon juice, ground cinnamon, and pure vanilla extract until evenly coated.
3. Spread the apple mixture evenly into the prepared baking dish.
4. In a separate bowl, combine the old-fashioned rolled oats, all-purpose flour, remaining 1/2 cup of light brown sugar, and fine sea salt.
5. Add the cold, cubed unsalted butter to the oat mixture.
6. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining—this creates a perfectly crisp topping.
7. Sprinkle the oat topping evenly over the apples in the baking dish.
8. Bake at 375°F for 40–45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
9. Let the crisp cool on a wire rack for at least 15 minutes before serving to allow the juices to thicken slightly.
Zesty and warm, this crisp offers a delightful contrast between the soft, caramelized apples and the crunchy, buttery oat layer. Serve it à la mode with a drizzle of extra butterscotch sauce or enjoy it straight from the pan for a truly indulgent treat.
Butterscotch Bread Pudding
Warm, cozy, and perfect for chilly evenings, this butterscotch bread pudding is the ultimate comfort dessert. You’ll love how the rich, caramel-like sauce soaks into every bite of bread, creating a decadent treat that feels like a hug in a bowl. It’s surprisingly simple to make, too—just a few pantry staples and some time in the oven.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf of day-old brioche bread, torn into 1-inch chunks
– 4 large farm-fresh eggs
– 2 cups of heavy cream
– 1 cup of whole milk
– 1 cup of dark brown sugar, packed
– 1/2 cup of unsalted butter, melted
– 1 tablespoon of pure vanilla extract
– 1/2 teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with a bit of the melted unsalted butter.
2. Spread the torn day-old brioche bread chunks evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the 4 large farm-fresh eggs until smooth and frothy.
4. Add the 2 cups of heavy cream, 1 cup of whole milk, 1 cup of dark brown sugar, remaining melted unsalted butter, 1 tablespoon of pure vanilla extract, and 1/2 teaspoon of fine sea salt to the bowl.
5. Whisk the mixture vigorously for about 2 minutes until the dark brown sugar is fully dissolved and everything is well combined.
6. Pour the liquid mixture evenly over the day-old brioche bread chunks in the baking dish.
7. Press down gently on the bread with a spatula to ensure all pieces are submerged in the liquid.
8. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid.
9. Bake in the preheated oven at 350°F for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
10. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Unbelievably creamy and caramelized, this pudding has a soft, custardy interior with crispy edges that add a delightful crunch. Serve it warm with a drizzle of extra butterscotch sauce or a scoop of vanilla ice cream for an extra indulgent touch—it’s sure to become a family favorite.
Butterscotch Chocolate Chip Cookies
Gather around, because today we’re making the ultimate holiday treat that’ll have everyone asking for your secret. These butterscotch chocolate chip cookies combine two classic flavors into one irresistible bite—perfect for sharing with friends or keeping all to yourself. You’ll love how the butterscotch melts into the chocolate for a gooey, decadent cookie that feels like a warm hug.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of creamy, high-quality unsalted butter, softened to room temperature
– ¾ cup of light brown sugar, packed for rich molasses notes
– ¾ cup of granulated white sugar for sweetness
– 2 large farm-fresh eggs at room temperature
– 1 teaspoon of pure vanilla extract for aromatic depth
– 2 ¼ cups of all-purpose flour, sifted for lightness
– 1 teaspoon of baking soda for lift
– ½ teaspoon of fine sea salt to balance sweetness
– 1 cup of butterscotch chips, with their caramel-like flavor
– 1 cup of semi-sweet chocolate chips for rich cocoa bursts
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated white sugar until fluffy and pale, about 3 minutes with an electric mixer.
3. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
4. Beat in the farm-fresh eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Stir in the pure vanilla extract until just combined.
6. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt.
7. Tip: Sifting the flour helps prevent lumps and creates a tender cookie texture.
8. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, being careful not to overmix.
9. Fold in the butterscotch chips and semi-sweet chocolate chips with a spatula until evenly distributed.
10. Tip: Reserve a few chips to press on top of the dough balls before baking for a bakery-style look.
11. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
12. Bake in the preheated oven at 375°F for 9–11 minutes, until the edges are golden brown but the centers are still slightly soft.
13. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to set before transferring to a wire rack.
14. These cookies emerge with a crisp edge and a soft, chewy center, where the butterscotch melts into pools of chocolate. Try serving them warm with a scoop of vanilla ice cream for an indulgent dessert, or pack them in a festive tin as a homemade holiday gift that’ll disappear fast.
Butterscotch Pecan Pie
Baking a pie that feels like a warm hug is easier than you think. This butterscotch pecan pie combines sweet, buttery notes with a satisfying crunch. It’s the perfect dessert for holiday gatherings or a cozy night in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen
– 1 cup packed light brown sugar
– 1/2 cup unsalted butter, melted and slightly cooled
– 3 large farm-fresh eggs, at room temperature
– 1 cup dark corn syrup
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 cups pecan halves, toasted
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the store-bought pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a large mixing bowl, whisk together the packed light brown sugar and melted unsalted butter until smooth.
4. Tip: Let the melted butter cool slightly to avoid cooking the eggs.
5. Add the large farm-fresh eggs one at a time, whisking well after each addition until fully incorporated.
6. Pour in the dark corn syrup, pure vanilla extract, and fine sea salt, stirring until the mixture is uniform and glossy.
7. Fold in the toasted pecan halves gently, ensuring they are evenly coated without overmixing.
8. Tip: Toasting the pecans in a dry skillet over medium heat for 5-7 minutes enhances their nutty flavor and crunch.
9. Pour the filling into the prepared pie crust, spreading it out evenly with a spatula.
10. Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
11. Tip: If the crust edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
This pie emerges with a gooey, caramel-like center that’s perfectly balanced by the crisp, toasted pecans. The butterscotch flavor deepens as it cools, making it even more irresistible. Try serving it warm with a scoop of vanilla ice cream for a decadent treat that’ll have everyone asking for seconds.
Butterscotch Banana Foster
Brace yourself for a dessert that’s pure comfort in a bowl. Imagine warm, caramelized bananas swimming in a rich butterscotch sauce, all ready to spoon over ice cream. It’s the kind of treat that makes any evening feel special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 ripe but firm bananas, peeled and sliced into 1/2-inch rounds
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, cut into cubes
– 1/4 cup heavy cream
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 1/4 cup dark rum (optional)
– Vanilla ice cream, for serving
Instructions
1. Place a large skillet over medium heat and add the unsalted butter cubes.
2. Let the butter melt completely, swirling the pan occasionally, for about 1 minute.
3. Add the packed light brown sugar and stir constantly with a wooden spoon until the sugar dissolves into the butter, about 2 minutes. Tip: Keep the heat at medium to prevent the sugar from burning.
4. Pour in the heavy cream and stir continuously until the mixture is smooth and bubbly, about 1 minute.
5. Add the pure vanilla extract, ground cinnamon, and fine sea salt, stirring to combine everything evenly.
6. Gently place the peeled and sliced bananas into the skillet in a single layer.
7. Cook the bananas for 2-3 minutes without stirring, allowing them to caramelize on one side. Tip: Resist the urge to move them too soon for better browning.
8. Carefully flip each banana slice with a spatula and cook for another 2-3 minutes until tender and golden.
9. If using, remove the skillet from the heat and add the dark rum.
10. Return the skillet to the heat and tilt it slightly to ignite the rum with a long lighter, letting the flames subside naturally after about 30 seconds. Tip: Always exercise caution when flambéing and keep a lid nearby.
11. Remove the skillet from the heat and let the sauce thicken slightly for 1 minute.
All that’s left is to scoop generous portions of vanilla ice cream into bowls and ladle the warm butterscotch banana foster right over the top. The sauce is luxuriously thick and glossy, with deep caramel notes that perfectly complement the soft, sweet bananas. For a fun twist, try serving it over waffles or pound cake at your next brunch.
Butterscotch Caramel Flan
Unbelievably smooth and decadent, this butterscotch caramel flan is the ultimate make-ahead dessert for your holiday table. You’ll love how the rich caramel sauce pools around each creamy slice.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
- 1 cup granulated white sugar
- 1/4 cup water
- 4 large farm-fresh eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups hot water (for the water bath)
Instructions
- Preheat your oven to 350°F (175°C).
- Place 1 cup of granulated white sugar and 1/4 cup of water in a heavy-bottomed saucepan over medium heat.
- Cook the sugar mixture, swirling the pan occasionally but not stirring, until it turns a deep amber color, about 8-10 minutes. Tip: Watch closely at the end to prevent burning.
- Immediately pour the hot caramel into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to harden for 10 minutes.
- In a large mixing bowl, whisk together 4 large farm-fresh eggs until just combined.
- Whisk in 1 can of sweetened condensed milk, 1 can of evaporated milk, 1 teaspoon of pure vanilla extract, and 1/4 teaspoon of fine sea salt until the mixture is completely smooth.
- Pour the custard mixture over the hardened caramel in the cake pan.
- Place the cake pan inside a larger roasting pan. Carefully pour 2 cups of hot water into the roasting pan until it reaches halfway up the sides of the cake pan. Tip: This water bath ensures gentle, even cooking for a silky texture.
- Bake for 55-60 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Remove the flan from the oven and the water bath. Let it cool completely on a wire rack for 1 hour. Tip: For best results, cover and refrigerate for at least 4 hours or overnight to fully set.
- To serve, run a thin knife around the edge of the pan. Invert a large serving plate over the pan, hold them together tightly, and flip in one quick motion to release the flan.
Silky smooth and luxuriously rich, each bite melts with deep butterscotch flavor from that caramel layer. Serve it chilled with a sprinkle of flaky sea salt or a dollop of freshly whipped cream for an extra-special touch.
Butterscotch Toffee Trifle
You know those holiday desserts that just scream celebration? This butterscotch toffee trifle is exactly that—a showstopper that’s surprisingly easy to layer together. It’s the perfect make-ahead treat for a crowd, with layers of tender cake, creamy pudding, and crunchy toffee bits that’ll have everyone coming back for seconds.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15.25 oz) box of moist yellow cake mix
– 3 large farm-fresh eggs
– 1 cup of whole milk
– ½ cup of rich vegetable oil
– 2 (3.4 oz) boxes of instant butterscotch pudding mix
– 4 cups of cold heavy whipping cream
– 1 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 1 (8 oz) bag of crunchy toffee bits
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with nonstick spray.
2. In a large mixing bowl, combine the yellow cake mix, eggs, milk, and vegetable oil until smooth with no lumps.
3. Pour the cake batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely in the pan on a wire rack for about 1 hour to prevent sogginess later.
5. While the cake cools, make the pudding by whisking the butterscotch pudding mix with 3 cups of the cold heavy cream in a bowl until thick, about 2 minutes.
6. In a separate chilled bowl, beat the remaining 1 cup of heavy cream, sugar, and vanilla extract with a mixer on high speed until stiff peaks form, about 3–4 minutes, for the best whipped cream texture.
7. Cut the cooled cake into 1-inch cubes using a serrated knife to avoid crumbling.
8. In a large trifle bowl or clear glass dish, layer half of the cake cubes evenly on the bottom.
9. Spread half of the butterscotch pudding over the cake layer with a spatula.
10. Sprinkle half of the toffee bits over the pudding for a crunchy contrast.
11. Repeat the layers with the remaining cake cubes, pudding, and toffee bits.
12. Top the trifle with the whipped cream, spreading it gently to cover the surface.
13. Chill the assembled trifle in the refrigerator for at least 4 hours, or overnight, to let the flavors meld together beautifully.
14. Serve chilled, garnished with extra toffee bits if desired.
Here’s the magic of this dessert: each spoonful delivers a mix of soft cake, silky pudding, and that addictive toffee crunch. For a festive twist, try serving it in individual mason jars or topping it with a drizzle of caramel sauce right before digging in.
Butterscotch Rice Krispie Treats
Unexpectedly simple yet incredibly satisfying, these butterscotch rice krispie treats are the nostalgic dessert you didn’t know you needed. You’ll love the sweet, buttery flavor and chewy texture—they’re perfect for a quick treat or a last-minute party snack. Let’s get started and make something delicious together.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups of crispy rice cereal
– 10 ounces of mini marshmallows
– 1/2 cup of unsalted butter
– 1 cup of butterscotch chips
– 1 teaspoon of pure vanilla extract
– 1/4 teaspoon of fine sea salt
Instructions
1. Line a 9×13-inch baking pan with parchment paper and lightly grease it with a bit of extra butter to prevent sticking.
2. In a large pot, melt 1/2 cup of unsalted butter over low heat, stirring constantly until it’s fully liquid and just starting to bubble, about 2-3 minutes.
3. Add 10 ounces of mini marshmallows to the melted butter, stirring continuously until they’re completely melted and smooth, which should take about 3-4 minutes on low heat to avoid burning.
4. Stir in 1 cup of butterscotch chips until they’re fully melted into the marshmallow mixture, creating a rich, golden sauce.
5. Remove the pot from the heat and quickly mix in 1 teaspoon of pure vanilla extract and 1/4 teaspoon of fine sea salt to enhance the flavors.
6. Immediately fold in 6 cups of crispy rice cereal, using a spatula to coat every piece evenly without crushing them, which helps maintain that classic crunch.
7. Press the mixture firmly into the prepared pan with greased hands or a spatula to create an even layer, applying gentle pressure to bind it together without compacting it too much.
8. Let the treats cool at room temperature for at least 1 hour until they’re set and firm to the touch before cutting.
9. Use a sharp knife to slice into 16 squares, wiping the blade clean between cuts for neat edges.
Keep these treats in an airtight container at room temperature for up to 3 days—they’re wonderfully chewy with a deep butterscotch sweetness that pairs perfectly with a glass of cold milk. For a fun twist, try drizzling them with melted chocolate or sprinkling with flaky sea salt before serving to elevate the flavor even more.
Butterscotch Pumpkin Spice Cake
Tis the season for cozy baking, and this butterscotch pumpkin spice cake is your new go-to treat. You get the warm, comforting flavors of pumpkin pie mixed with sweet, caramel-like butterscotch in a tender, easy-to-make cake that’s perfect for holiday gatherings or a quiet afternoon with coffee.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1/2 cup butterscotch chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
3. In a large bowl, combine the granulated sugar, packed light brown sugar, canned pumpkin puree, and vegetable oil, mixing until smooth.
4. Add the farm-fresh eggs and pure vanilla extract to the large bowl, beating until fully incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, stirring just until no streaks of flour remain to avoid overmixing, which can make the cake dense.
6. Gently fold in the butterscotch chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
8. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs, checking at the 40-minute mark to prevent overbaking.
9. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing to allow it to set properly.
Savor this cake warm or at room temperature—it’s wonderfully moist with a soft crumb that melts in your mouth. The butterscotch chips add little pockets of gooey sweetness that contrast beautifully with the spiced pumpkin base, making it irresistible on its own or topped with a dollop of whipped cream for an extra indulgent touch.
Butterscotch Mousse Parfait
Now, picture this: you’re craving something sweet but not too heavy, and you want it to feel a little fancy without any fuss. That’s where this butterscotch mousse parfait comes in—it’s creamy, dreamy, and perfect for a cozy night in or a simple dessert to impress friends. You’ll love how easy it is to whip up, and the layers of flavor make every bite a treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of smooth butterscotch chips
– 1 cup of heavy whipping cream, chilled
– 1/4 cup of granulated sugar
– 1 teaspoon of pure vanilla extract
– 1/4 teaspoon of fine sea salt
– 1 cup of crushed graham crackers, for crunch
– Fresh berries, like juicy strawberries or plump blueberries, for topping
Instructions
1. In a small saucepan over medium-low heat, melt 1 cup of smooth butterscotch chips, stirring constantly with a silicone spatula until completely smooth and glossy, about 3–4 minutes. Tip: Keep the heat low to prevent the butterscotch from scorching, and remove it from the heat as soon as it’s melted.
2. Transfer the melted butterscotch to a medium mixing bowl and let it cool at room temperature for 5 minutes, until it’s just warm to the touch but not hot.
3. In a separate large mixing bowl, combine 1 cup of chilled heavy whipping cream, 1/4 cup of granulated sugar, 1 teaspoon of pure vanilla extract, and 1/4 teaspoon of fine sea salt.
4. Using an electric mixer on medium-high speed, whip the cream mixture until stiff peaks form, about 2–3 minutes, scraping down the sides of the bowl halfway through. Tip: Make sure your cream is very cold for the best volume and texture.
5. Gently fold the cooled butterscotch into the whipped cream with a rubber spatula, using broad, sweeping motions until fully incorporated and no streaks remain, about 1 minute.
6. Spoon a layer of 1 cup of crushed graham crackers into the bottom of four serving glasses or jars, pressing down lightly with the back of a spoon to create an even base.
7. Divide the butterscotch mousse evenly among the glasses, smoothing the top with the spatula.
8. Chill the parfaits in the refrigerator for at least 30 minutes to set the mousse. Tip: For a firmer texture, you can chill them for up to 2 hours before serving.
9. Just before serving, top each parfait with fresh berries, like juicy strawberries or plump blueberries.
10. Serve immediately and enjoy!
What makes this dessert so special is the contrast between the velvety, rich mousse and the crunchy graham cracker base, with the bright pop of berries cutting through the sweetness. Try layering in some toasted nuts or a drizzle of caramel for an extra indulgent twist—it’s a versatile treat that’s as fun to customize as it is to eat.
Butterscotch Cinnamon Rolls
Ever had one of those cozy weekend mornings where you just want something warm, sweet, and totally indulgent? That’s exactly what these butterscotch cinnamon rolls are for—they’re like a hug in pastry form, with a gooey, caramel-like twist on the classic. You’re going to love how the butterscotch melts into every bite.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup warm whole milk (about 110°F)
– 2 ¼ teaspoons active dry yeast
– ½ cup granulated sugar
– 4 cups all-purpose flour
– 1 teaspoon fine sea salt
– 2 large farm-fresh eggs, at room temperature
– ½ cup unsalted butter, softened
– 1 cup light brown sugar, packed
– 2 tablespoons ground cinnamon
– ½ cup heavy cream
– 1 cup butterscotch chips
Instructions
1. In a large mixing bowl, combine the warm whole milk, active dry yeast, and 1 tablespoon of the granulated sugar; let it sit for 5 minutes until foamy.
2. Add the all-purpose flour, fine sea salt, remaining granulated sugar, farm-fresh eggs, and softened unsalted butter to the bowl.
3. Mix on low speed with a dough hook for 2 minutes, then increase to medium and knead for 8 minutes until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. On a lightly floured surface, roll the dough into a 16×12-inch rectangle.
6. Spread the light brown sugar evenly over the dough, then sprinkle the ground cinnamon on top.
7. Starting from a long edge, tightly roll the dough into a log and pinch the seam to seal.
8. Cut the log into 12 equal slices using a sharp serrated knife.
9. Place the slices in a greased 9×13-inch baking dish, cover with the damp towel, and let them rise for 30 minutes.
10. Preheat your oven to 350°F.
11. Pour the heavy cream over the risen rolls just before baking.
12. Bake for 22-25 minutes, until the tops are golden brown and the centers are set.
13. Immediately sprinkle the butterscotch chips over the hot rolls so they melt slightly.
14. Let the rolls cool in the pan for 10 minutes before serving.
15. Drizzle any melted butterscotch from the pan over the rolls for extra richness.
Made fresh from the oven, these rolls are irresistibly soft and fluffy with a sticky-sweet butterscotch glaze that seeps into every layer. The cinnamon adds a warm spice that balances the richness perfectly—try serving them warm with a scoop of vanilla ice cream for an over-the-top treat that’ll make any morning feel special.
Butterscotch Ice Cream Sundae
Who says you need fancy equipment to make incredible ice cream? This butterscotch sundae comes together with just a few simple ingredients and zero churning required. You’ll love how the warm, buttery sauce melts into the cold, creamy ice cream for a dessert that feels both indulgent and effortless.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup packed dark brown sugar
– 6 tablespoons unsalted butter, cut into cubes
– 1 cup heavy cream, chilled
– 1 teaspoon pure vanilla extract
– ½ teaspoon flaky sea salt
– 1 quart high-quality vanilla bean ice cream
– ½ cup chopped toasted pecans
Instructions
1. In a medium saucepan over medium heat, combine 1 cup packed dark brown sugar and 6 tablespoons unsalted butter, cut into cubes.
2. Cook the mixture, stirring constantly with a wooden spoon, until the butter melts completely and the sugar dissolves into a smooth syrup, about 3–4 minutes. Tip: Keep the heat steady to prevent the sugar from burning.
3. Slowly pour in 1 cup chilled heavy cream while stirring continuously; the mixture will bubble vigorously, so be careful.
4. Reduce the heat to low and let the sauce simmer gently, stirring occasionally, until it thickens slightly and coats the back of a spoon, about 8–10 minutes.
5. Remove the saucepan from the heat and stir in 1 teaspoon pure vanilla extract and ½ teaspoon flaky sea salt until fully incorporated. Tip: Adding salt at the end enhances the butterscotch flavor without making it overly salty.
6. Let the butterscotch sauce cool for 5 minutes to thicken further while you scoop 1 quart high-quality vanilla bean ice cream into four serving bowls.
7. Drizzle the warm butterscotch sauce generously over each bowl of ice cream.
8. Sprinkle ½ cup chopped toasted pecans evenly over the sundaes. Tip: Toasting the pecans in a dry skillet for 3–5 minutes until fragrant brings out their nutty crunch.
9. Serve immediately with spoons. Creamy, cold ice cream meets that luscious, warm butterscotch in every spoonful, with the toasted pecans adding a perfect crunchy contrast. Try layering it in a tall glass with extra sauce for a fun, shareable treat—it’s seriously irresistible!
Butterscotch Coconut Macaroons
Kick off your holiday baking with these butterscotch coconut macaroons—they’re the perfect sweet, chewy treat to share with friends or enjoy with a cozy cup of coffee. You’ll love how simple they are to whip up, and that rich butterscotch flavor paired with toasted coconut is downright irresistible.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 3 cups sweetened shredded coconut
– 1 cup sweetened condensed milk
– 2 large farm-fresh egg whites
– 1 tsp pure vanilla extract
– ½ cup butterscotch chips
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 3 cups of sweetened shredded coconut and 1 cup of sweetened condensed milk until fully coated.
3. Add 2 large farm-fresh egg whites and 1 tsp of pure vanilla extract to the bowl, stirring until the mixture holds together when pressed.
4. Gently fold in ½ cup of butterscotch chips, being careful not to overmix to keep the texture light.
5. Use a cookie scoop or spoon to form 1-inch balls of dough, placing them 2 inches apart on the prepared baking sheet.
6. Bake at 325°F for 12–15 minutes, or until the edges turn a deep golden brown and the tops are lightly toasted.
7. Let the macaroons cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Wondering about that perfect texture? These macaroons are delightfully crisp on the outside with a soft, chewy center, and the butterscotch chips melt into gooey pockets of sweetness. Serve them alongside a scoop of vanilla ice cream for an indulgent dessert, or package them in a festive tin as a homemade holiday gift—they’re sure to disappear fast!
Butterscotch Stuffed French Toast
Nothing beats waking up to the smell of something sweet baking in the oven, especially during the holidays. You’re going to love this butterscotch stuffed French toast—it’s like dessert for breakfast, but totally acceptable because it’s a special day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 thick slices of day-old brioche bread
– 1 cup of smooth, creamy butterscotch sauce
– 4 large farm-fresh eggs
– 1 cup of whole milk
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of fine sea salt
– 4 tablespoons of unsalted butter
– Powdered sugar for dusting
– Maple syrup for serving
Instructions
1. In a shallow baking dish, whisk together the farm-fresh eggs, whole milk, pure vanilla extract, ground cinnamon, and fine sea salt until fully combined and frothy.
2. Take a thick slice of day-old brioche bread and use a small knife to cut a horizontal pocket into the side, being careful not to cut all the way through.
3. Spoon about 2 tablespoons of the smooth, creamy butterscotch sauce into the pocket of each bread slice, gently pressing to seal the edges.
4. Tip: Using day-old bread helps it hold up better to the soaking without getting soggy.
5. Dip each stuffed bread slice into the egg mixture, letting it soak for 30 seconds per side until fully saturated but not falling apart.
6. In a large skillet or griddle, melt 1 tablespoon of unsalted butter over medium heat until it bubbles and turns a light golden brown, about 2 minutes.
7. Place 2 soaked bread slices in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy on the outside.
8. Tip: Don’t overcrowd the skillet—cook in batches to ensure even browning and prevent steaming.
9. Repeat steps 6-7 with the remaining butter and bread slices, adding more butter as needed to prevent sticking.
10. Transfer the cooked French toast to a wire rack to cool slightly, which helps keep the exterior crisp.
11. Dust the warm French toast generously with powdered sugar just before serving.
12. Tip: Serve immediately with maple syrup on the side for dipping or drizzling, as the butterscotch filling can be quite sweet.
Warm and gooey from the first bite, this French toast has a crispy exterior that gives way to a molten butterscotch center. The cinnamon adds a subtle spice that balances the sweetness perfectly. For a festive twist, top it with fresh berries or a dollop of whipped cream to cut through the richness.
Butterscotch Molten Lava Cake
Ever had one of those days where you just need something decadent and comforting? Picture this: a warm, gooey butterscotch center oozing out of a tender chocolate cake. You’re about to make that dream a reality with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 4 ounces of high-quality bittersweet chocolate, chopped
- ½ cup of unsalted European-style butter, cut into pieces
- 2 large farm-fresh eggs
- 2 large farm-fresh egg yolks
- ¼ cup of granulated white sugar
- 2 tablespoons of all-purpose flour
- ¼ teaspoon of fine sea salt
- 4 heaping tablespoons of rich butterscotch chips
- Non-stick cooking spray for greasing
Instructions
- Preheat your oven to 425°F (218°C).
- Generously spray four 6-ounce ramekins with non-stick cooking spray and place them on a baking sheet.
- Combine the chopped bittersweet chocolate and pieces of unsalted butter in a medium, microwave-safe bowl.
- Microwave the mixture in 30-second bursts, stirring thoroughly after each burst, until it is completely smooth and melted. Tip: Avoid overheating to prevent the chocolate from seizing.
- In a separate large bowl, whisk together the 2 whole eggs, 2 egg yolks, and granulated sugar until the mixture is pale, thick, and forms ribbons when you lift the whisk, about 2-3 minutes.
- Gently fold the melted chocolate-butter mixture into the egg mixture until just combined.
- Sift the all-purpose flour and fine sea salt over the batter and fold gently until no dry streaks remain; do not overmix.
- Divide half of the batter evenly among the four prepared ramekins.
- Place 1 heaping tablespoon of rich butterscotch chips into the center of the batter in each ramekin.
- Top the butterscotch chips with the remaining batter, dividing it evenly and smoothing the tops.
- Bake on the center rack for 11-12 minutes. Tip: The cakes are done when the edges look set and dry, but the centers still look soft and jiggle slightly when you gently shake the pan.
- Immediately run a small knife around the inside edge of each ramekin to loosen the cakes.
- Carefully invert each ramekin onto a serving plate, wait 10 seconds, then lift the ramekin off. Tip: Use an oven mitt as the ramekins will be very hot.
What you get is pure magic: a delicate chocolate shell giving way to a river of warm, caramel-like butterscotch. The contrast between the slightly crisp exterior and the molten center is unforgettable. Serve it immediately with a scoop of vanilla bean ice cream for the ultimate hot-and-cold dessert experience.
Summary
These 18 decadent butterscotch dessert recipes offer a treasure trove of cozy, irresistible treats perfect for any occasion. We hope this collection inspires your next baking adventure! Give one a try, then drop a comment below to tell us your favorite. Don’t forget to share the sweet inspiration by pinning this article on Pinterest. Happy baking!
