The hardest part of making these butterscotch caramel bars is removing the paper from the caramels!  But it’s worth it.

These bars are the greatest!!  They are very easy to make as well.  The base is a sugar cookie mix. The hardest part was taking all those pesky cellophane papers off the caramels (and I didn’t even sneak ONE).

Originally, this bar cookie recipe was made with everything butterscotch, but I thought you couldn’t go wrong with some chocolate, especially super dark chocolate, to offset that flavor. Good decision.

These are yummy and chewy

You can substitute vanilla pudding mix for the butterscotch if you think butterscotch pudding would be too much of a good thing.

As far as the add-ins to the caramel topping, I used crispy rice cereal because the only nuts I had were almonds, walnuts and some pecans…which somehow I didn’t think would be good with this.  Now if I had cashews or peanuts, that would be an entirely different story.  My guess is those 2 varieties would compliment this flavor, but add in what you like.  I did find the rice krispies didn’t stay “crisp” and got a bit chewy, but strangely, that was kind of nice–at least to my way of thinking.

Butterscotch Caramel Bars

• 1 pkg (17.5 oz) sugar cookie mix
• 1 pkg (3 oz) instant butterscotch pudding mix*
• 1/2 cup (1 stick) softened butter
• 1 egg
• 1 bag (14 oz) caramels
• 1/2 cup light cream or evaporated milk
• 2 cups cocktail peanuts or cashews**
• 3/4 cups butterscotch chips
• 1/4 cup dark chocolate chips

*You can substitute vanilla pudding mix
**For nut allergies, crisp rice cereal may be substituted


Preheat oven to 350 degrees F. 


With an electric mixer, beat together the cookie mix, pudding mix, butter and egg. Press mixture firmly into the bottom of an ungreased 13 x 9-inch pan.  Bake for 20-25 minutes or until set and beginning to turn golden brown at the edges.


Place unwrapped caramels and cream in a heavy saucepan. Heat over medium-high heat, stirring frequently, until caramels are melted.  Stir in the nuts (or cereal) coating nuts well.  Pour over sugar cookie base, spreading evenly over the top.


Distribute butterscotch and chocolate chips over the top.  Let cool until caramel is set.  You may find it easier to cut if you chill the cookies a bit.


Since these are rich, I suggest cutting into smaller portions.  I got 18 cookies out of it.

Butterscotch Caramel Bars

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