Well I just posted my dinner, Proscuitto Wrapped Chicken with Roasted Capsicum and Basil Sauce so now it is time for something sweet!

I did have some perfectly cut bars of these but my lovely partner took to work before I got to take a photo. So here is a photo of the scraps! Haha Trust me when I say they taste better than they look!

These are a magazine cut out I have had for many many years and always wanted to try. I am unsure where this originally came from. I have tweaked the quantities slightly to reduce the sugar etc and added vanilla as I’m a huge vanilla fan! 

These are so yummy and chewy. Somewhere between a chewy biscuit and a dense mudcake. I haven’t tasted anything similar. Very very yum!!!

They will keep for approximately a week in an airtight container. These can be frozen.

Chewy Butterscotch Bars

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35


These are so yummy and chewy. Somewhere between a chewy biscuit and a dense mudcake. I haven’t tasted anything similar. Very very nice!!!



  • 75g butter, cubed
  • 180g brown sugar
  • 1 teaspoon of vanilla bean paste/essence/extract
  • 120g glucose syrup
  • 3 egg whites
  • 150g plain flour
  • 75g self raising flour


  1. Preheat oven to 180 degrees.
  2. Place butter and brown sugar in bowl.
  3. Blitz on speed 4 until smooth and creamy.
  4. Keep blades spinning.
  5. Add vanilla and glucose syrup through the hole in the lid whilst blades are moving until mixed.
  6. Stop, remove lid and add remaining ingredients.
  7. Blitz on speed 5 for 20 seconds or until mixed.
  8. Pour into a slice tin.
  9. Bake for 30 minutes or until golden.
  10. Let it cool in the tin before turning it out.
  11. Cut into bars once cooled.
  12. Sprinkle with icing sugar if desired.


  • You must use glucose syrup for these to achieve the chewy result. It is the essential ingredient. I find it in the cake decorating aisle of the supermarket next to choc chips, sprinkles etc.

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  1. Di June 15, 2014 at 8:15 pm - Reply

    I want to make these now! I haven’t got glucose syrup though, do you think golden syrup would give the same consistency?

    • Peta June 15, 2014 at 8:50 pm - Reply

      No sadly. Glucose syrup is needed for the chewyness.

  2. Linda September 21, 2014 at 3:26 pm - Reply

    Delicious and great tasting slice. I ‘sprinkled’ choc bits over the slice before placing in the oven…..yummmm

  3. Amber October 22, 2014 at 11:18 am - Reply

    These are incredible. I could eat the whole tray. Exactly the texture I love. Now to restrain myself until my daughter comes home from school…

  4. amorita October 26, 2014 at 4:46 pm - Reply

    super yummy! Only problem with them is knowing when to stop – sooo moreish!
    amazing chewy yumminess!!

  5. Felicity November 3, 2014 at 10:48 am - Reply

    OMG – that’s what these should be called! Deliciously chewy and a diabetic nightmare but oh so yummy!

  6. Wendy February 16, 2015 at 3:26 am - Reply

    My sons loved these and I had to stop myself and them from eating them all at once! Yum!

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