Tested till perfect Butterscotch Crunch Squares

Butterscotch Crunch Squares

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Chill: 1 hour
  • Total time 12 minutes
  • Portion size 54 cookies


  • 3/4 cup 3/4cupunsalted butter, softened
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 1egg yolkegg yolks
  • 1/2 tsp 1/2tspvanilla
  • 1/4 tsp 1/4tspsalt
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 cup 1/4cuptoffee bits
  • 3 tbsp 3tbspturbinado sugar
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In large bowl, beat butter with brown sugar until fluffy; beat in egg yolk, vanilla and salt. Stir in flour and toffee bits to make smooth dough.

Divide dough in half. Shape each into 8-inch (20 cm) log. Flatten to make square log by gently tapping on counter to make 4 flat sides. Press sides into turbinado sugar to adhere. Wrap each and refrigerate for 1 hour.

Cut logs into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until golden, about 12 minutes. Transfer to racks; let cool.

Nutritional Information Per cookie: about

cal 51 pro 1g total fat 3g sat. fat 2g
carb 6g fibre 0 chol 11mg sodium 15mg
potassium 12mg

% RDI:

iron 1 vit A 3 folate 4
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