Butterscotch Bars

Butterscotch Bars Recipe

Photo: Randy Mayor; Styling: Jan Gautro

A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture is somewhat dry after combining, but it serves as both a solid base for the soft butterscotch chip layer and a crumbly, streusel-like topping.

Yield:

36 servings (serving size: 1 bar)
Total time: 1 Hour, 7 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 7 Minutes

Nutritional Information

Calories 148
Fat 5.1 g
Satfat 2.7 g
Monofat 0.9 g
Polyfat 1.1 g
Protein 2.6 g
Carbohydrate 23.4 g
Fiber 0.8 g
Cholesterol 11 mg
Iron 0.8 mg
Sodium 87 mg
Calcium 31 mg

Ingredients

1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
Cooking spray
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels (about 8 ounces)
1/8 teaspoon salt
1/2 cup finely chopped walnuts, toasted

Preparation

1. Preheat oven to 350°.

2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

Note:

Kathryn Conrad,

Cooking Light

April 2009
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