Ahhhhh…these, my friends, are a real treat. Straight from my childhood, a pan of this irresistible goodness was a regular at our house. Mom was (and still is) no slouch in the baking department, and these Butterscotch Bars with Chocolate and Disappearing Marshmallows were always a favorite.
Truthfully, I’m not the biggest butterscotch fan, and rarely bake anything butterscotch-y. But every once in awhile I come across a dessert that makes me question why I don’t use the flavor more. I think the key for me is to not have an overwhelming amount of butterscotch. This recipe fits that thought process perfectly.
These bars are rich with a mixture of butterscotch and chocolate, and chewy from marshmallows you’ll never see again after the pan slides into the hot oven. Once baked, the marshmallows scattered throughout the batter melt into their surroundings, leaving little pockets of ooey gooey chewiness. Paired with a glass of cold milk, I think you’ll agree they’re about the most perfect butterscotch bar you’ll ever have the pleasure to meet.
Mom’s recipe was designed for a 9” square pan. But when I couldn’t find my 9” pans (maybe you heard me tweeting for help?!), I doubled all the ingredients and baked it in a 9” x 13” pan instead, which is what I’m sharing here. This recipe is so good, a smaller pan is just not enough anyway!
And, yes, I did find my pans. After a couple hours of tearing my hair out, and the house apart. They were in our girls’ art cabinet, being used as trays for their stained glass window projects. It was kinda hard to stay angry after that find.
Kinda. :wink:
Disappearing Marshmallow Brownies
Ingredients
- ½ cup unsalted butter
- 1 cup butterscotch chips
- 1½ cups all-purpose flour
- ⅔ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon Morton kosher salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2½ cups mini marshmallows
- 2 cups semi-sweet chocolate chips (I use Guittard brand)
Instructions
- Preheat oven to 350°F. Lightly spray the bottom and sides of a 9'' x 13'' pan (I like to use a light-colored metal pan) with non-stick spray and set aside.
- In a large saucepan over medium-low heat, melt butter and butterscotch chips, stirring constantly. Do not let the mixture darken. Don't worry if it looks grainy or separated; it'll still work! Remove from heat – let cool until mixture is only lukewarm (you'll be adding marshmallows and chocolate chips, and don't want them to start melting before going in the oven).
- In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.
- Once the butterscotch mixture is the slightest bit warm, add vanilla and eggs, and stir well to combine. Then add the flour mixture and stir to combine.
- Quickly and gently fold in marshmallows and chocolate chips, until just combined. Do not over stir.
- Spread mixture into prepared pan and bake for about 20 minutes or so, taking care to not over bake. (I think they're best when just slightly under-baked!) The edges should be nicely browned, and the center not quite set. The bars will firm up as they cool.
- Let cool COMPLETELY before cutting into individual bars.
Notes
Nutrition Information:
I love buttersctoch. Like LOVE IT. And even if it is not your favorite, I think we can still be friends. ;) This recipe sounds amazing!!! I cant help but laugh at where you pans were… my GOSH if that same thing is has not happened here!!!
Yumm-o!! I could go for some of these tonight!
So homey and inviting. …My kids always use my tongs of science projects!!
I think I could eat the whole pan of these bars! I love butterscotch and with chocolate and marshmallows?? What a combination!
Mmm, butterscotch. That’s all I needed to hear.
These are so fun! Love the melty marshmallows!
Treats from childhood are so fun to bake and bring a wonderful sense of comfort. Mom’s baking recipes are unparalleled! The butterscotch bars look tasty and the textures looks just perfect for my chewy, crispy sweet tooth.
This recipe arrived at just the right time for this Kansas farm wife. I was looking to make a bar cookie to take to the guys working on planting the 2013 wheat crop. They are currently cooling on the kitchen counter, and I couldn’t resist trying a corner before it was cool. Yum! Thanks for sharing in time for the guys’ supper!
Yay! LOVE to hear this, thanks!! :)
Usually butterscotch overpowers anything that it’s in, at least for me, but I do love the flavor.
I like the idea is disappearing marshmallows :) I like when marshmallows are so soft and gooey and then you take a bite of one and it stretches out. That’s the best :)
These sound so tasty! Love this idea :)
I’m glad you found your missing pans…what a lovely surprise when you did. The girls stained glass work is great.
Your mom’s recipe is a keeper! Love the *disappearing* marshmallows. Like you, I’m not a big eater /baker of butterscotch recipes. Knowing this has the perfect balance of that flavour has enticed me to give them a try. Betcha I make them more than once ;)
I love your blog. It is beautiful! I love these too :) I will have to try them very soon! Thanks so much for such a wonderful recipe!
Thank you so much, Bobbie – so nice to meet you!
I have made these bars many times and I love them! The “pockets of ooey gooey chewiness” are the best. Perfect! Love your blog.
“Disappearing marshmallows-” that’s what caught my attention. I’m intrigued. :)
The marshmallows are so fun, Brenda! I love butterscotch, too!
So Fall-ish…I love it!! Love the disappearing marshmallows tagline!!
My family would love these bars! I need to go get some butterscotch chips though. These will go over big I am sure!
What luscious looking bars!
i need these.
like
right now
what is the baking time for an 8-inch square pan? i don’t trust myself with a 9 x 13 of these
Hi Natalie – For an 8″ pan, half the ingredients. I’m guessing about 20 minutes, but set your timer a little sooner than that to check on the doneness.
I love making bar treats and these look fabulous!