After a Summer (and Fall) hiatus, we’re back with our weekly throwback series.
If you love easy holiday baking and nostalgic Christmas treats, you’re going to adore this week’s Throwback Kitchen feature. We cracked open the 1998 Newfoundland Herald Christmas Cookbook and rediscovered a classic recipe that deserves a place on every holiday dessert table: old-fashioned Butterscotch Squares, brought to us by Karen Hefford of Dunville.
These butterscotch squares are soft, chewy, and perfectly sweet — the kind of retro Christmas dessert that instantly brings back warm memories of family kitchens, cookie exchanges, and handwritten recipe cards. Holiday baking has a way of grounding us, and this simple but delicious recipe is a reminder that sometimes the best Christmas treats are the ones that have been around for decades.
What makes these vintage butterscotch bars so special? They come together with minimal ingredients, fill your home with the cozy aroma of butterscotch and butter, and deliver that melt-in-your-mouth texture everyone loves. They’re an ideal addition to your holiday cookie box, festive bake sale, or Christmas morning snack plate.
As we decorated the kitchen with lights and queued up the holiday playlist, baking these squares felt like stepping back into a simpler time — one where tradition mattered and every recipe came with a story. That’s exactly what Throwback Kitchen is all about: celebrating tried-and-true favourites and sharing the nostalgic treats that shaped our holiday seasons.
If you’re looking for a quick Christmas dessert recipe, a retro holiday bake, or simply the best butterscotch squares to share with friends, this one is a must-try.
Stay tuned — more vintage holiday recipes are on the way! 💚✨
Butterscotch Squares
- Graham wafers (enough to line an 8×8 dish)
- 6 oz butterscotch chips
- ½ cup melted butter
- 1 egg
- ½ cup icing sugar
- 1 package small coloured marshmallows
- Coconut, for sprinkling (optional but encouraged!)
Prepare the base:
Line an 8×8 baking dish with graham wafers. Set aside.
Make the butterscotch mixture:
In a saucepan, combine the butterscotch chips, melted butter, egg, and icing sugar.
Bring the mixture to a gentle boil, stirring constantly to prevent sticking and egg scrambling.
Add the marshmallows:
Remove from heat and quickly stir in one full package of coloured mini marshmallows until fully coated.
Assemble the squares:
Pour the warm mixture over the graham wafer base, spreading evenly.
Finish with coconut:
Sprinkle coconut over the top.
Chill:
Refrigerate until fully set, then cut into squares.