Made with browned butter and chewy oatmeal, these oatmeal butterscotch bars are easy to whip up and a real crowd pleaser for picnics, pot lucks and parties.
I’m always looking for an easy dessert to take to parties and family events. Some of my favorites include my chocolate chip cookie bars, blueberry lemon bars and my dark chocolate sheet cake.
But I do like mix things up and find something different. Don’t get me wrong, I love my go-to recipes, but it’s just nice to try something new and to surprise people with it.
These bars are for butterscotch lovers everywhere. And for those who didn’t know they love butterscotch! I found this recipe years ago and it’s a real keeper!
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Why this recipe works
- Butterscotch love: If you are a fan of See’s butterscotch pops, then this treat is DEFINITELY for you! These bars totally reminded of those butterscotch lollipops I used to enjoy as a kid.
- Flavorful: Brown butter, chewy oatmeal and butterscotch in the bars and the drizzle on top.
- Texture: A chewy, butterscotch bar full of flavor, and not tooth cracking sweet like the lollipops. As a friend told me, they reminded her of the bars her grandmother used to bake. Now, that is the kind of compliment I am looking for!
- How to serve: You can serve your crisp as is or top with whipped cream or vanilla ice cream. Warm or cold, this crisp is fabulous!
- Party friendly: These bars are perfect for pot lucks, barbecues and any other party. It’s great for tailgating and loved by kids (and adults!) of all ages!
Ingredients needed
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- Quick oatmeal: These bars are made with quick oats. Not instant, not whole rolled oats, but quick oats. It gives the bars a nice chewy consistency. If you can’t find them, use rolled oats and chop them with a knife or pulse in a food processor.
- Butter: You can’t have butterscotch bars without some butter, so this is a must. Plus you are browning the butter for that tremendous nutty flavor.
- Butterscotch chips: The chips are melted into the batter so every bite has amazing butterscotch flavor. The glaze is also made with butterscotch chips.
- Egg: Large eggs are the standard in baking.
- Pantry staples: All purpose flour, brown sugar (light or dark), vanilla extract, baking soda and salt.
Step-by-step directions
- Brown the butter. Heat the butter and melt it, whisking until it is nutty brown in color. Place butterscotch chips in a large bowl then pour butter over them, stirring until smooth.
- Add sugar. Whisk in brown sugar until dissolved, then stir in vanilla and egg.
- Add dry ingredients. In another bowl mix together flour, oatmeal, baking soda and salt. Stir the flour mixture in with the butter mixture.
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- Bake the bars. Spread batter into a baking pan lined with foil or parchment paper. Bake until edges are golden brown and tooth pick inserted in center comes out with a few crumbs attached. Transfer pan to wire rack to cool.
- Make the glaze. Add brown sugar and water to a small pan and simmer until sugar is dissolved and bubbly. Place butterscotch chips in a small bowl. Pour hot sugar mixture over them and whisk until smooth.
- Drizzle and cool. Drizzle glaze over warm bars and cool until warm to touch. Using foil overhang, gently lift bars from the pan and cool completely. Cut into bars and serve.
Expert tips and recipe FAQs
Now these bars melt the butterscotch chips into the batter. If you want, you can also stir in extra chips. These bars have plenty of butterscotch flavor without them.
Still need your chocolate fix? Stir in ¼ cup of chocolate chips or drizzle some melted chocolate with the butterscotch glaze! You can also add ½ teaspoon of ground cinnamon to the batter – yummmm!!!
If you are looking for more butterscotch recipes be sure to try these gluten free butterscotch brownies or this amazing butterscotch ice cream!
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container on the counter for up to 4 days or in the refrigerator for up to a week
TO FREEZE: You can also freeze these bars. Wrap in foil and freeze for up to 4 months.
Nope! Quick oats, instant oats and rolled oats are all different. Instant oats are precooked, quick oats are steamed and rolled thin, and rolled oats are also steamed and rolled thin but not as much as quick oats . And steel cut oats? These are the least processed oat and is more coarse than rolled oats.
Since these bars need to cool an hour or two to set, you can totally bake them a day before you need to serve them. You can also prepare the batter then wrap it in plastic wrap and refrigerate overnight to bake later. Do let the dough sit at room temperature for 10-20 minutes before pressing into your pan to bake.
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Oatmeal Butterscotch Bars
Ingredients
Butterscotch Bar Ingredients
- 1 ¼ cup all purpose flour
- 2 cups quick oatmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter unsalted
- 1 cup butterscotch chips
- 1 cup brown sugar packed
- 2 teaspoon vanilla extract
- 1 egg large
Glaze Ingredients
- ¼ cup butterscotch chips
- 1 tablespoon water
- 2 tablespoon brown sugar divided
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350ºF. Grease a 9" x 13" baking pan and line with aluminum foil or parchment paper, leaving overhang to easily remove the bars when cooled.
- In a medium-sized bowl mix together flour, oatmeal, baking soda and salt. Set aside.
- Place 1 cup butterscotch chips in a large bowl, set aside.
- In a small saucepan over medium-low heat melt the butter, cooking and whisking until butter is nutty brown in color, about 10-12 minutes.
- Remove from heat and pour butter over butterscotch chips, stirring until melty and smooth.
- Whisk in brown sugar with the butterscotch until dissolved, then add vanilla and egg, stirring until combined.
- Stir in flour mixture until combined then spread batter evenly into prepared pan.
- Bake until edges are golden brown and a toothpick inserted in the center comes out with only a few crumbs attached, about 15-20 minutes. Transfer pan to wire rack to cool.
- For the glaze, heat a small pan and simmer remaining 2 tablespoon brown sugar with 1 tablespoon water and ⅛ teaspoon salt until sugar is dissolved.
- While the glaze is simmering, place remaining ¼ cup butterscotch chips in a small bowl. Pour hot sugar mixture over butterscotch chips and whisk until smooth.
- Drizzle glaze over warm bars and cool on cooling rack until warm to touch, about 1 ½ hours. Using the foil overhang, lift bars from the pan and place on the on cooling rack to cool completely, about 30 more minutes. Cut into bars and serve.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
