Butterscotch Oatmeal Bars

Name: Butterscotch Oatmeal Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings servings
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon cinnamon; 1 cup butter flavored vegetable shortening (Crisco); 1 ¼ cups granulated sugar; 2 large eggs plus 1 egg yolk; 2 tablespoons water; 2 teaspoons vanilla extract; 3 cups quick oats; 1⅔ cups butterscotch chips; 1 ½ cups coarsely chopped crunchy oatmeal cookies

Jennifer

11 months ago

Cuisine: American

Categories: Snacks & Treats

Recipe Source: The Monday Box

Butterscotch Oatmeal Bars are a deliciously sweet and chewy treat that combines the rich flavor of butterscotch with the wholesome goodness of oats. These bars feature a buttery oatmeal base that’s perfectly complemented by a layer of smooth butterscotch chips, creating a delightful balance of textures—crunchy on the outside and soft and gooey on the inside. With just the right amount of sweetness and a hint of vanilla, they make for an irresistible snack or dessert. Easy to make and perfect for satisfying your sweet tooth, Butterscotch Oatmeal Bars are a comforting and crowd-pleasing treat for any occasion.

Tags:

oatmeal

butterscotch

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 16 servings

Ingredients:

1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 cup butter flavored vegetable shortening (Crisco)
1 ¼ cups granulated sugar
2 large eggs plus 1 egg yolk
2 tablespoons water
2 teaspoons vanilla extract
3 cups quick oats
1⅔ cups butterscotch chips
1 ½ cups coarsely chopped crunchy oatmeal cookies

Directions:

Preheat oven to 375˚F. Lightly grease a 9”x 9” pan with vegetable shortening.
In a medium mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
In the bowl of an electric mixer, cream together shortening, sugar, eggs and egg yolk, water, and vanilla.
Slowly add in flour mixture until combined.
Stir in the oats.
Place butterscotch chips in a microwave safe bowl and melt in the microwave at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 20 second intervals, alternately zapping and stirring, until smooth.
Add the melted butterscotch to the batter and stir to combine.
Spread the batter into the prepared pan, then sprinkle with chopped oatmeal cookies. Using the palm of your hand, gently press the cookie bits into the batter.
Bake for 20-25 minutes. The top will be set firmly and a toothpick can be used to check for doneness.
Cool completely on a wire rack before cutting into bars.
Store at room temperature in an airtight container for up to 10 days.

Ingredients:

1 ¼ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 cup butter flavored vegetable shortening (Crisco)

1 ¼ cups granulated sugar

2 large eggs plus 1 egg yolk

2 tablespoons water

2 teaspoons vanilla extract

3 cups quick oats

1⅔ cups butterscotch chips

1 ½ cups coarsely chopped crunchy oatmeal cookies

Directions:

Preheat oven to 375˚F. Lightly grease a 9”x 9” pan with vegetable shortening.

In a medium mixing bowl, whisk together flour, baking soda, salt, and cinnamon.

In the bowl of an electric mixer, cream together shortening, sugar, eggs and egg yolk, water, and vanilla.

Slowly add in flour mixture until combined.

Stir in the oats.

Place butterscotch chips in a microwave safe bowl and melt in the microwave at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 20 second intervals, alternately zapping and stirring, until smooth.

Add the melted butterscotch to the batter and stir to combine.

Spread the batter into the prepared pan, then sprinkle with chopped oatmeal cookies. Using the palm of your hand, gently press the cookie bits into the batter.

Bake for 20-25 minutes. The top will be set firmly and a toothpick can be used to check for doneness.

Cool completely on a wire rack before cutting into bars.

Store at room temperature in an airtight container for up to 10 days.