Butterscotch Blondie Bars (Time Saver Recipe)
5 from 1 vote

Butterscotch Blondie Bars (Time Saver Recipe)

Adapted from “The Ultimate Shortcut Cookie Book” by Camilla Saulsbury
Makes 24 bars
Author Wendy Sondov themondaybox.com


  • 1 box yellow vanilla cake mix
  • ¼ cup brown sugar packed
  • 2 large eggs
  • ½ cup 1 stick unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 cup butterscotch chips
  • 2 tablespoons toffee bits for sprinkling on the top


  1. Preheat oven to 350° F.
  2. In the bowl of an electric mixer, combine the cake mix, brown sugar, eggs, melted butter, and vanilla.
  3. Mix in the butterscotch chips.
  4. Using a spatula, press the dough evenly into an ungreased 13” x 9” pan.
  5. Sprinkle toffee bits on top, using fingers to lightly press the bits into the dough.
  6. Bake for 20-23 minutes, or until golden brown.
  7. Cool completely in the pan before cutting into bars.
  8. Store bars at room temperature in an airtight container or freezer weight ziplock bag for up to 7 days.

Packing Tips

Wrap blondie bars in pairs, or individually, in plastic wrap. Place bundles snugly in an airtight container or freezer weight ziplock bag. For long distance shipping, don’t cut into bars. Wrap the intact 13” x 9” rectangle in foil, then plastic wrap. Include a plastic knife in the care package for cutting the blondies into bars.