Oatmeal Butterscotch Bars

Dive into the world of chewy, buttery goodness with these Oatmeal Butterscotch Bars. Each bite promises the nostalgic warmth of oatmeal, paired with the sweet allure of butterscotch—a delightful duo that will have you craving for more. The rich butterscotch glaze adds that extra touch of luxury, making every square a piece of dessert heaven.

Ingredients

For the Bars:

  • 1-1/4 cups flour
  • 2 cups quick-cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons unsalted butter (2 sticks), softened, each stick cut into 8 pieces
  • 3/4 cup butterscotch chips
  • 1 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg

For the Glaze:

  • 2 tablespoons dark brown sugar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/4 cup butterscotch chips

Instructions

For the Bars:

Begin by positioning an oven rack in the middle and preheating your oven to 350°F. Line a 13×9-inch baking pan with aluminum foil, making sure to leave an overhang on all edges for easier removal later.

In a mixing bowl, combine flour, oats, baking soda, and salt, ensuring they’re well mixed. Using a small saucepan, melt the butter over medium-low heat until it turns a rich, nutty brown color. This should take approximately 12 minutes. Pour this melted butter over the butterscotch chips in a separate, larger bowl and whisk until you have a smooth mixture. Mix in the brown sugar until it’s completely dissolved. Then whisk in the vanilla extract and egg, ensuring a smooth blend. Gradually stir in your flour mixture in two separate batches, ensuring a consistent mixture. Spread this batter evenly in your prepared baking pan and bake until the edges turn golden brown. This should take around 17 to 19 minutes. Once baked, remove the pan and place it on a wire rack for cooling.

For the Glaze:

In a small saucepan, simmer brown sugar, water, and salt. Once simmering, pour this hot sugar mixture over the butterscotch chips in a bowl, whisking until it turns smooth. Drizzle this glaze over the warm bars.

Let the bars cool on the rack until they are warm to touch, which should take about 1.5 hours. After they’re cooled, use the foil to lift the bars from the pan and allow them to cool completely on the rack. This should take around 30 minutes. Cut them into 36 squares, and they’re ready to be served. These bars can be stored in an airtight container at room temperature for up to 3 days.

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