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Category: Bars
Prep Time: Cook Time: Total Time:
Bars
1 1/4 cups flour
2 cups quick-cooking oats
1/2 tsp baking soda
1/2 tsp salt
16 tbsp unsalted butter, softened, each stick cut into 8 pieces
3/4 cup butterscotch chips
1 cup packed dark brown sugar
2 tsp vanilla extract
1 large egg
Glaze
2 tbsp dark brown sugar
1 tbsp water
1/8 tsp salt
1/4 cup butterscotch chips
For the bars: Adjust oven rack to middle position and heat oven to 350. Line 13x9 inch baking pan with aluminum foil, leaving overhang on all sides.
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.
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.
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.
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.)
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OATMEAL BUTTERSCOTCH BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Bars
1 1/4 cups flour
2 cups quick-cooking oats
1/2 tsp baking soda
1/2 tsp salt
16 tbsp unsalted butter, softened, each stick cut into 8 pieces
3/4 cup butterscotch chips
1 cup packed dark brown sugar
2 tsp vanilla extract
1 large egg
Glaze
2 tbsp dark brown sugar
1 tbsp water
1/8 tsp salt
1/4 cup butterscotch chips
For the bars: Adjust oven rack to middle position and heat oven to 350. Line 13x9 inch baking pan with aluminum foil, leaving overhang on all sides.
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.
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.
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.
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.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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