Butterscotch Oat Bars Recipes

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

OATMEAL CREAM CHEESE BUTTERSCOTCH BARS

Steps:

• Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.
• In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
• Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
• Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.
• Call yourself a superstar!!!
• Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.

BUTTERSCOTCH BARS

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

OATMEAL BUTTERSCOTCH BARS

Steps:

• For the bars: Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
• Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
• Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.
• For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
• Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.).

SHEET PAN OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, brown sugar and sugar until fluffy.
• Add eggs and vanilla and mix until combined.
• Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined.
• Fold in butterscotch chips.
• Spray a half baking sheet (18"x13"x1") with nonstick cooking spray and spread dough in pan.
• Dough will be sticky, so use a rubber spatula and spread as evenly as possible.
• Bake for 20-22 minutes, or until the edges are golden brown.
• Let cool and cut into bars.

OATMEAL COOKIE BARS

Steps:

• Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
• Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.