Oatmeal Butterscotch Bars Recipe

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Oatmeal Butterscotch Bars Recipe

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!

Ingredients

1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla
1 egg
2 cups all-porpose flour
2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
3/4 cup sweetened condensed milk
1 1/4 cups butterscotch chips
1/8 teaspoon salt

Oatmeal Butterscotch Bars Recipe

Directions

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!

cooking light book 2013

Looking for more recipes from Cooking Light Magazine? Head on over HERE to get their 2013 recipe book filled with you guessed it, all their awesome recipes from 2013.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Related posts:



Comments

  1. Those look yummy! Definitely be making these.

  2. Yeah! Can’t wait to try these! I got about a dozen bags of butterscotch chips several months ago on clearance for $0.25 each. Been looking for good recipes!

  3. We love making oatmeal bars with all kinds of things in the center. We use chocolate chips, jam, peanut butter, etc. I think I have some butterscotch chips too, I’ll give this a try this afternoon. Who doesn’t love a yummy snack!

  4. Amazingly enough I had 3/4 c of sweetened condensed milk and 1 c of butterscotch chips to use up so you’re timing couldn’t have been more perfect !! These are delicious… they were so good that I had to send most of them to work with my husband so we wouldn’t eat them all. :)

  5. Susan Reid says:

    Wow, iv’e never seen butterscotch chips before!

  6. Do you think this would work with chocolate chips or white chocolate chips? For some reason, I CANNOT stand the taste of butterscotch chips. :-/ Apart from those, this recipe sounds AMAZING!

    By the way, your blog is my favorite blog on the planet! :-)

  7. Jayne Jeneroux says:

    Thanks for sharing this recipe, and mentioning the sweetness. As a result, I altered the recipe to make it less sweet — instead of 1 cup brown sugar, I used 1/2 cup brown sugar and half a cup splenda, and I did half whole wheat and white sugar too. Definitely toned down the sweetness.

    This is definitely a keeper recipe — next time I’ll try it with peanut butter chips!

  8. Natalie Cunha says:

    I subbed coconut oil for the butter, and (canned) coconut milk for the condensed milk (little more than 1/2 cup used instead of 3/4). They are sooooo yummy, and are now a family favorite. Thanks for sharing!

Speak Your Mind

*

Recipes Garden Frugal Canning Chickens Travel