I’ve been on a bit of a bar kick lately, making birdseed bars for some quick energy before I hit the gym. Thing is, while they’re delicious, they’re packed with nuts and seeds, and hence pretty calorie dense. Which is fine for before the gym, but not so great when I’m looking to satisfy my sweet tooth.
So I was pretty excited when I came across a recipe from Cooking Light for a lightened version of Butterscotch Oatmeal bars. Butterscotch? Oatmeal? Two great tastes that taste great together!
These bars are a hearty, with a hint of sweetness that’s satisfying, but not overbearing. Great as a mid-morning snack with a cup of coffee or dessert with a scoop of ice cream.
A few notes on this recipe: it calls for fat free condensed milk, though if all you have in the cupboard is regular, it will be fine. Also, the original calls for walnuts, but I skipped the nuts all together.
For some reason, I expected the bars to brown more in the oven, but they didn’t. They are however, done after 30 minutes. Let them cool completely before cutting them into bars, it’s much easier. This recipe makes 36 bars, which is more than my household can eat in a week, so I froze half of them for later.
Butterscotch Oatmeal Bars
(adapted from Cooking Light)
1 cup packed brown sugar
5 teaspoons melted butter
1 teaspoon vanilla extract
1 large egg, lightly beaten
2 cups all-purpose flour
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels (about 8 ounces)
1/8 teaspoon salt
– Pre-heat oven to 350°.
– Combine sugar and butter in a large bowl. Stir in vanilla and egg.
– 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 13×9 inch baking pan coated with cooking spray; press into bottom of pan. Set aside.
– 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.
– 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.
– Cool completely before cutting into bars.
Makes 36 bars.