I can’t even remember the last time I bought butterscotch chips, but I found a bag of them while I was cleaning out my pantry last week. Luckily I found a recipe for butterscotch bars from Cooking Light Magazine so they didn’t have to sit in my pantry a moment longer.
I slightly adapted the recipe and used what I had on hand, and let me tell you Bob, these oatmeal butterscotch bars are so sticky and sweet, they may just make all your teeth fall out at once. I had to take the plate away form the Handsome Husband after he gobbled up 4 of them in a row.
Holy cow man, these things are good!
1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla
2 cups all-porpose flour
2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sweetened condensed milk
1 1/4 cups butterscotch chips
1/8 teaspoon salt
Preheat oven to 350 degrees.
Combine the butter and sugar together in a large bowl. Add in the vanilla and egg, then set aside.
In another bowl, combine flour, oats, salt, and baking soda. Add the flour mixture to the butter and sugar mixture and combine well. The mixture will be crumbly!
Place 2 1/2 cups of the oat mixture into the bottom of a lined 9×13″ baking dish. Press the oat mixture evenly into the bottom of the pan and set aside.
In a microwavable bowl, melt the sweetened condensed milk, butterscotch chips, and salt together. Heat for 1 minute, stirring every 30 seconds, until the mixture has melted and is nice and smooth. Pour the butterscotch mixture over the crust, then add the remaining oat mixture on top and gently press down to firm the bars up a bit.
Bake for 25 minutes, or until topping is golden brown. Cool the oatmeal butterscotch bars completely before slicing into 2 inch squares, and don’t forget to brush your teeth afterwards!