Instructions:

1. Adjust oven rack to middle position and preheat oven to 350ºF.
2. Line one 9" x 13" baking pan with aluminum foil, leaving overhang on all sides.
3. In a medium-sized bowl mix:
• 1 ¹/₄ cup all-purpose flour
• 2 cup oatmeal, quick
• ¹/₂ tsp baking soda
• ¹/₂ tsp salt
4. In a small saucepan over medium-low heat melt:
• 1 cup butter, unsalted
5. Whisk and melt until nutty brown in color, about 12 minutes.
6. Remove from heat and whisk into the browned butter:
• ³/₄ cup butterscotch chips
7. After butterscotch is melted and smooth, whisk in until dissolved:
• 1 cup brown sugar, dark , packed
8. Whisk into the butterscotch mixture until combined:
• 2 tsp vanilla extract
• 1 egg, large
9. Stir in flour mixture in two additions until combined.
10. Spread mixture into prepared pan.
11. Bake until edges are golden brown and tooth pick inserted in center comes out with a few crumbs attached, 17-19 minutes.
12. Transfer pan to wire rack to cool.
13. For the glaze, heat a small saucepan and simmer:
• 2 TBS brown sugar, dark , packed
• 1 TBS water
• ¹/₈ tsp salt
14. In a small bowl pour:
• ¹/₄ cup butterscotch chips
15. Pour hot sugar mixture over butterscotch chips and whisk until smooth.
16. Drizzle glaze over warm bars and cool on cooling rack until warm to touch, about 1 1/2 hours.
17. Using foil overhang, lift bars from pan and cool completely on cooling rack, about 30 minutes.
18. Cut into bars and serve.
19. Bars will keep in airtight container at room temperature for up to 3 days.