Name: Gooey Butterscotch Nut Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 sugar cookie mix (17.5 oz package); 1 instant butterscotch pudding mix (3.4 oz package); 1/2 cup butter, softened; 1 egg; 1 package caramels (14 oz); 1/2 cup evaporated milk; 1 cup roasted macadamia nuts; 1 cup roasted cashews; 1 teaspoon vanilla extract; 1 cup butterscotch chips

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These Gooey Butterscotch Nut Bars are rich, chewy, and packed with buttery, nutty flavor. I start with a soft sugar cookie crust, layer on a gooey caramel center full of roasted macadamia nuts and cashews, and top it off with melty butterscotch chips. It’s the perfect blend of textures and sweetness, and it comes together with easy pantry staples.

Why You’ll Love This Recipe

I love how quick and semi-homemade this recipe is while still delivering a decadent, bakery-style treat. The mix of crunchy nuts, soft cookie base, and smooth caramel creates a bar that’s both nostalgic and totally satisfying. It’s a crowd-pleaser for potlucks, bake sales, or cozy nights in.

Gooey Butterscotch Nut Bars

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 sugar cookie mix (17.5 oz package)
1 instant butterscotch pudding mix (3.4 oz package)
1/2 cup butter, softened
1 egg
1 package caramels (14 oz)
1/2 cup evaporated milk
1 cup roasted macadamia nuts
1 cup roasted cashews
1 teaspoon vanilla extract
1 cup butterscotch chips

Directions

I preheat the oven to 350°F (175°C).
In a large mixing bowl, I combine the sugar cookie mix, butterscotch pudding mix, butter, and egg. I mix until a dough forms.
I press the dough evenly into an ungreased 9×13-inch baking pan and bake for 20 to 25 minutes, until set.
While the crust bakes, I melt the caramels with evaporated milk in a saucepan over medium-low heat, stirring frequently until smooth.
I remove the caramel from heat and stir in the macadamia nuts, cashews, and vanilla extract.
I pour the caramel-nut mixture over the baked crust and spread it evenly.
I sprinkle the butterscotch chips on top and let everything cool completely.
Once set, I cut into bars and store them in an airtight container.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 24 bars
Calories: 149 kcal per bar

Variations

I sometimes use pecans or walnuts instead of macadamias and cashews for a different flavor profile.
For extra richness, I drizzle melted chocolate over the top before serving.
I like to add a pinch of sea salt on top to balance the sweetness.
If I want a firmer texture, I refrigerate the bars before cutting.
For a festive twist, I sprinkle in some chopped dried fruit or mini marshmallows into the caramel mixture.

Storage/reheating

I store the bars in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. I separate layers with parchment paper to prevent sticking. These bars don’t need reheating, but I sometimes warm them slightly for an extra gooey bite.

FAQs

Can I use homemade cookie dough instead of the mix?

Yes, I can substitute with homemade sugar cookie dough if I prefer. It might bake a little differently, so I keep an eye on the crust.

What kind of caramels should I use?

I use soft, individually wrapped caramels that melt easily. Any brand will work as long as they’re not too hard.

Can I make these nut-free?

Yes, I leave out the nuts or replace them with seeds like pumpkin or sunflower seeds for a nut-free version.

How do I know when the cookie base is done baking?

The edges should look lightly golden and the center set. It continues to firm up as it cools.

Are these bars freezer-friendly?

Definitely. I freeze them in layers with parchment between each, and they thaw well at room temperature.

Conclusion

These Gooey Butterscotch Nut Bars are everything I want in a dessert bar: chewy, crunchy, buttery, and perfectly sweet. They’re easy to make, easy to share, and hard to resist. Whether I’m baking for a gathering or just indulging at home, they always hit the spot.