A simple bar made with pantry ingredients is a sweet and tasty way to use that last dab of buttermilk. Between a cookie, cake and blondie in texture, your whole family will love these treats!
Using leftover buttermilk
This recipe was born from a love of using the last little bit of everything. Sara and I have said many times that we are a child and grandchild of children of the Great Depression. It has been instilled in us that food should never be wasted and so we try to never do that.
Enter a little dab of buttermilk in the bottom of the bottle. Top that with a love of using buttermilk in baking and there you have it. Buttermilk Bars (with the addition of another favorite – mini chocolate chips) are born!
- Butter – we try not to be picky about using salted or unsalted unless it’s absolutely necessary, and in this case it’s not.
- Brown sugar – we most often use light brown, but dark brown would be fine too.
- Egg – the standard is large
- Self-rising four – our favorite shortcut (we use it in our signature Easy Buttermilk Biscuits, in Sweet Potato Muffins, Charleston Chewies and many more recipes.
- Buttermilk – we like to use full fat buttermilk in baking, but if low-fat is what you have on hand feel free to use that.
- Vanilla (our favorite is vanilla bean paste and there’s a link below if you’d like to order some.
- Mini Chocolate Chips – another favorite recipe with these are Mini Chocolate Chip Cheesecakes.
That’s it, y’all. This is a simple, easy recipe!
How to make buttermilk bars
- Start out by melting the butter. You can do this on the stovetop on simmer/low or in the microwave (be sure to cover your container).
- Stir the brown sugar into the butter.
- Add the rest of the ingredients (except the chocolate chips), mixing just well enough to blend everything.
- Stir in the chocolate chips.
- Spread the batter into a parchment paper lined 9×9 inch pan.
- Bake at 325 degrees for 25 minutes or until center is set.
Refer to the recipe below for more details.
Tips and Tricks
If you start out melting your butter in a container large enough to hold all of the ingredients you can make this recipe in one dish (not counting the baking pan).
Lining a baking pan with parchment paper is a great way to prevent sticking and make it easy to cut your bars. We use this method all of the time – just check our Hummingbird Bread recipe and you’ll see photos.
A few things that may come in handy
This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission. It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.
Nothing fancy or complicated is needed here, but we do love to have on hand:
Just like with our Charleston Chewies we like to finish these bars with a sprinkle of powdered sugar. It’s not necessary, but it gives them a “dressier” look.
Buttermilk Bars with Chocolate Chips
- Melt butter over low heat on cooktop or in microwave.
- Stir in remaining ingredients except chocolate chips until well blended.
- Stir in chocolate chips.
- Add batter to a 9"x9" baking pan which has been lined with parchment paper and sprayed with baking spray.
- Bake at 325° for 25 minutes or until center is set and corners just start to come away from pan corner.
- Dust with powdered sugar, if desired.
- All to cool and then remove from pan using parchment paper.
- Cut into 20 bars.