Oatmeal Butterscotch Bars

These buttery bars are sweet and chewy. They remind me of the butterscotch delights (cookies) that my mom used to make for us. They have a lot of butterscotch flavor. They are also better the day you make them, they don't last long. When you're making the glaze don't make it before the bars come out of the oven. It gets hard really fast and I ended up having to frost the bars instead of drizzling. So they weren't real pretty but that didn't stop me from eating half the pan. ENJOY!

Oatmeal Butterscotch Bars

Prep Time: 20 minutes

Cook Time: 17-19 minutes + cooling

Yield: 36 bars – They must cut them much smaller than I do.

Ingredients:

BARS:

1¼ c. all-purpose flour

2 c. quick-cooking oats

½ t. baking soda

½ t. salt

16 T. unsalted butter (2 sticks), softened, each stick cut into 8 pieces

¾ c. butterscotch chips

1 c. packed dark brown sugar

2 t. vanilla extract

1 large egg

GLAZE:

2 T. dark brown sugar

1 T. water

1/8 t. salt

¼ c. butterscotch chips

Directions: FOR THE BARS: Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 x 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 the mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17-19 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 allow to cool on rack until warm to touch, about 1½ hours. (They're house must be warmer than mine because mine were pretty cool after 30 minutes.) Using foil overhang, lift bars from pan and completely cool on rack, about 30 minutes. Cut into bars and serve.

This recipe is originally found on Cook's Country.com