Aunt Lil’s Butterscotch Sticks

Two recipes side by side

I’ve had my eye on Aunt Lil’s recipe called Butterscotch Sticks for a while. I just needed to find a similar recipe that gave me a few more directions before trying them. While thumbing through my King Arthur Flour Cookie Companion I came across Vintage Butterscotch Bars. Voila – an almost identical recipe to Aunt Lil’s. Butterscotch Brownies is another common name for these tasty treats.

While researching the recipe’s history I learned that the flavor of butterscotch dates back to the mid-19th century in England where a Butterscotch candy was invented. The distinctive flavor of butterscotch comes from butter and brown sugar.

The only differences between Aunt Lil’s recipe and the one by King Arthur is in amounts. Basically, the King Arthur recipe doubles all the ingredients which was good as I needed to take these to a function.

Here’s the King Arthur recipe:

  • 1/2 c. unsalted butter (1 stick)
  • 2 c. brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups chopped walnuts (the biggest difference in the recipe. Aunt Lil’s called for much less)

Preheat oven to 350 degrees

Lightly grease a 9 x 13″ pan

Melt the butter in a saucepan set over low heat

Melting brown sugar with butter = butterscotch

Remove from heat and add the sugar, mixing until well blended. Cool to lukewarm

Transfer the butter mixture to a medium-sized mixing bowl

Stir in the eggs, then the vanilla, salt and baking powder

Mix in the flour and nuts

Spread the batter into the prepared pan

Bake the bars for 20-24 minutes until the tops look shiny

Don’t over bake or they will dry out


Bake just until the edges start to pull away from the pan and cake tester comes out almost clean with just a few moist crumbs clinging to it

Remove from oven and cool completely before cutting

The result is a rich, chewy bar that is quite addicting. Enjoy!

Total yum!


8 Responses to “Aunt Lil’s Butterscotch Sticks”

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  1. Beverly Duell-Moore says:

    Boy, they sound really good but they have nuts. Could they be made without nuts or is it one those ingredients that has be in there?

  2. Beverly Duell-Moore says:

    Don’t know what happened! It posted my comment this time!

  3. Vicki Sperry says:

    Surprised. I have some KA butterscotch morstles in the cabinet. Would it be overkill to add these?

  4. Linda says:

    They sound delicious! You have a lovely blog. I absolutely love your Green Gingham background, too! :)

  5. Nancy says:

    I just ran across your blog and am very excited about these great old recipes! I hope you are still blogging! This recipe looks great and so do several others I have found here! Wonderful blog!

    • Lisa says:

      Thanks Nancy for your kind words. I will continue to blog – things have been hectic in my life. We just moved four hours away to the northern coast of Maine and I’ve started a new job. But the idea was that this job will allow me to have more free time to cook! If you want to keep up please also like Cooking with Aunt Lil on Facebook. I often post there as well. Thanks again – Lisa

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