Move over brownies. Take these Oatmeal Butterscotch Bars to the next pot luck, picnic or birthday party and wow the crowd!
I’m always looking for an easy dessert to take to parties and family events. But I like to find something different. Now I’m not knocking the chocolate chip cookie or even brownies, I love them! It’s just nice to try something new and to surprise people with it.
For my 3 year old’s little ballet recital, I baked up a batch of these oatmeal butterscotch bars. I certainly didn’t want to see the girls’ pretty tu-tu’s covered with chocolate!
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.
I found this recipe in my trusty Cook’s Country magazine. It is definitely a handy guide for the novice (and not-so-novice) cook/baker. I’m always learning new tricks and tips on baking, cooking and grilling.
For this recipe, you melt the butter over the stove until it begins to brown. This gives helps bring out the flavor of the bars. You also use butterscotch chips, dark brown sugar and quick-cooking oats.
The result? A chewy, butterscotch bar full of flavor, and not too sweet to feel like cavities are forming with every chew. 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!
But, would the oatmeal texture turn off the ballerinas? Nope! They loved it. And my prima-ballerina’s brothers loved them, too.
- 1 1/4 cup all-purpose flour
- 2 cups oatmeal, quick
- 1/2 tsp baking soda
- 5/8 tsp salt
- 1 cup butter, unsalted
- 1 1/4 cup butterscotch chips, divided
- 1 cup plus 2 TBLS brown sugar, dark, packed, divided
- 2 tsp vanilla extract
- 1 egg, large
- 1 TBS water
- Adjust oven rack to middle position and preheat oven to 350ºF.
- Line one 9" x 13" baking pan with aluminum foil, leaving overhang on all sides.
- 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 12 minutes.
- Remove from heat and pour butter over butterscotch chips, stirring until smooth.
- Whisk in brown sugar until dissolved, then add vanilla and egg, stirring until combined.
- Stir in flour mixture in two additions until combined.
Spread mixture into prepared pan.
- Bake until edges are golden brown and tooth pick inserted in center comes out with a few crumbs attached, 17-19 minutes.
- Transfer pan to wire rack to cool.
- For the glaze, heat a small saucepan and simmer remaining 2 TBS brown sugar, with 1 TBS water and salt until sugar is dissolved.
- While the glaze is simmering, place remaining 1/4 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 1/2 hours. Using foil overhang, lift bars from pan and cool completely on cooling rack, about 30 minutes.
- Cut into bars and serve.
Bars will keep in airtight container at room temperature for up to 3 days.
Old-fashioned oats will yield a chewier and less compact bar. Do not use instant oatmeal
Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 102mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g