It’s a happy day. Gather ’round, my friends. I’ll share the secret of how we can remake a Heavenly Homemaker’s classic recipe, Butterscotch Bars, into Low Sugar Butterscotch Bars.
We have Colleen to thank for this. She’s the one who emailed me after I shared my Low Sugar Chocolate Fudge Cookie recipe, asking how I thought my Butterscotch Bars would turn out if we cut the sugar.
I wasn’t confident. While I’ve found that many recipes work amazingly well when we cut the sugar, the two I felt might have to stay sugar-full were the Butterscotch Bars and Chocolate Fudge Brownies.
But you never know until you try, right? Last week I shared that indeed, we can make Low Sugar Chocolate Brownies – proving myself wrong that it just wasn’t possible. Today I’m sharing that sugar in the Butterscotch Bars can be cut too! Boom!
Low Sugar Butterscotch Bars
- 1 cup melted butter
- ½ cup sucanat or brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¼ cups whole wheat pastry flour (regular white whole wheat flour works too)
- Cream melted butter and sucanat together.
- Add eggs and vanilla.
- Stir in flour and mix well.
- Spread mixture into a 9x13 inch baking dish.
- Bake in a 350° oven for 20 minutes.
Confession: I love these low sugar bars. I actually find that they are still almost too sweet for me so I can only have a tiny sliver. My family thinks they’re good. But when I made a pan of Butterscotch Bars for a houseful of college kids last week, I made the full sugar version.
If you’re going for a treat that’s rich and gooey – you’ll want to make the regular 2-cups of sugar (gag me) Butterscotch Bars. But if you want a treat that is lightly sweetened and deliciously tasty (just not ooey gooey super sweet) – this Low Sugar Butterscotch Bar recipe is what you want!
Find more Low Sugar Treats here. You guys – the list is getting long!! I’m loving this!
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