I knew I was going to have to wait a few days before I made a birthday cake and brownies, and I felt like I deserved to have something sweet. I decided to make Butterscotch Bars.
This was a recipe from Cooking Light, so after I started it, I wasn’t sure how it would turn out. It seemed very promising, in theory. It’s a butterscotch version of the Chocolate Oat Squares I made before that were so, so amazing. The butterscotch bars are in a 9×13 inch pan, rather than a jelly roll pan, so it’s a smaller recipe. Also, since it’s a lighter recipe, it takes a lot less butter. I only used 5 tablespoons of margarine, which meant that the dough didn’t really stick together. This meant I didn’t have any problems with the dough sticking to my hands as I put it in the pan!
I tried to pat the dough into the bottom of the pan. I poured the melted sweetened condensed milk and butterscotch over that, gently spread it out to the edges, and patted the rest of the crumbs on top. This process was much easier than with the Chocolate Oat Squares. I baked this 30 minutes.
These were very good. They were crunchier and less moist than the chocolate version. This wasn’t really a problem, although I think I liked the texture of the fuller-fat version more. These were hard to cut the next day, so they definitely should be completely cut before cool. There were lots of random oat crumbles left in the pan once we finished them off.
I really enjoyed these, and I liked the fact that they went into a 9×13 inch pan. I could easily see adapting these to be chocolate oat bars instead, but the butterscotch version was very delicious too. I might add a little more margarine to them next time to give them a chewier texture. I highly recommend this recipe.