Butterscotch Pear Bars


Kate Lott

Prep Time

20 Min

Cook Time

25 Min




  • 1 qt canned pears, drained and diced

  • 1 12 oz bag of butterscotch chips (you can substitute 3 cups of Oregon raspberries, blackberries or cranberries - fresh or frozen)

  • 3 tbsp of cornstarch

  • 1 ¼ cup Tillamook Extra Creamy Unsalted Butter, room temperature

  • 1 ½ cup brown sugar

  • 2 ½ cup flour

  • 1 tsp of baking soda

  • 1 tsp of salt

  • 2 ½ cup rolled oats


  1. Preheat oven to 400°F.

  2. Cook pears, butterscotch chips and cornstarch over medium heat until thick and bubbly, stirring often. Let cool slightly.

  3. Cream the butter and brown sugar. Stir in the flour, soda, salt and oats. Mix until well combined.

  4. Grease a 9 x 13 pan and put half of the crumble mixture into the pan. Press well. Pour in the pear mixture and then cover with remaining crumble oat mixture. Pat lightly.

  5. Bake for 25 minutes. Cool and cut into squares. The flavor fully develops 1-2 days after baking. A scoop of Tillamook Vanilla Ice Cream (or many other flavors) and a drizzle of caramel or fruit syrup makes this a wonderful dessert!

Kate Lott

My grandmother saw this recipe in the early 80s, when my parents were new pear orchard owners and first generation farmers. My grandmother and mother then modified the original recipe to use home-canned Bartlett pears in quart jars. Since my mother passed away in 2013, we tend to have these bars on special occasions to remember her. The recipe has been a family favorite for four decades, and I have recently experimented with various fruit fillings, including Tillamook blackberries that grow in my backyard. Pears are naturally sweet and can be combined with more tart fruit like raspberries and cranberries to make great desserts!

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