“I could eat the whole pan!” You know you’ve found a good recipe when that’s the first response you get! Jordan didn’t eat the entire pan – he did share a couple squares with me – but these bars didn’t last long =). The combination of butterscotch, brown sugar, and brown butter makes for some irresistible bars (and some rich bars too!). Although I did break down and open some pumpkin already and we have had a few cooler days here in Tennessee, it doesn’t quite feel like Fall just yet…but it doesn’t really feel like Summer either. We’re kind of stuck in the middle – which is kind of where butterscotch falls right? Butterscotch is pretty versatile – it’s certainly delicious over ice cream in the summer, paired up with some apple or pumpkin in the Fall, or with oatmeal and brown butter anytime of year! These bars are perfectly chewy with lots of butterscotch flavor and they’re super easy to make too! Win-win! I can’t say enough good things about this recipe. You really just need to try it for yourself ;). Enjoy!
Oatmeal Butterscotch Bars
for the bars:
1 1/4 cups all-purpose flour
2 cups old-fashioned ( or quick-cooking) oats
1/2 tsp baking soda
1/2 tsp salt
16 tbsp unsalted butter (2 sticks), softened, each stick cut into 8 pieces
3/4 cup butterscotch chips
1 cup packed brown sugar
2 tsp vanilla extract
1 large egg
for the glaze:
2 tbsp brown sugar
1 tbsp water
1/4 cup butterscotch chips
1. For the bars: preheat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
2. Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
3. Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.
4. For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
5. Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.)
*from America’s Test Kitchen