The Ultimate Butterscotch Bars

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Rich butterscotch chips and a terrific chewy oatmeal texture combine to make these Oatmeal Butterscotch Bars different from any other cookies or bars I’ve had before now.

I made these bars for the first time over 6 years ago. When Mel shared these Oatmeal Butterscotch Bars, I made them that same day! I took them to an event with friends that evening and they were the fastest thing devoured.

Oatmeal Butterscotch Bars recipe by Barefeet In The Kitchen

Several recipe requests came along with that, so I shared the recipe here as quickly as possible to make sure I would have it at my fingertips later. I love a great bar recipe. They’re perfect for get-togethers and lunch snacks too.

For more easy dessert recipes, check out these Lemon Bars, Cheesecake Cookie Bars, Cinnamon Toast Bars, and Monster Cookie Bars.

Butterscotch Bars

If anyone in your life enjoys butterscotch, I guarantee that they will find these Oatmeal Butterscotch Bars irresistible. For more butterscotch treats, check out these Soft and Chewy Butterscotch Cookies. This Butterscotch Hot Cocoa Mix is basically what winter dreams are made of.

If the weather is still warm where you are, maybe this Butterscotch Blended Iced Coffee will hit the spot. Last but not least, this Creamy Butterscotch Pie needs to be on my Thanksgiving table this year.

Oatmeal Butterscotch Bars are chewy, sweet, buttery treats! get the recipe at barefeetinthekitchen.com

Kitchen Tip: I use this pan to make and store this recipe.

PLEASE NOTE: Regarding the glaze

The glaze recipe as written is perfect for drizzling LIGHTLY over the bars – this is my preferred way to make them. For a thicker glaze, as pictured in this post, you will need to double or triple the glaze recipe.

As a result, the bars will be significantly sweeter this way. (My kids love these bars with the extra glaze, I’m partial to the very lightly drizzled version.)

IF you are going to increase the amount of glaze to top these bars, you’ll want to let the bars cool completely before pouring the glaze, so that you’ll be able to spread it across the top of the bars with a spatula. If the bars are warm when you try to spread the glaze, it won’t work well.

Butterscotch Bars Recipe

  1. Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over each edge by one or two inches. Lightly grease the foil with cooking spray.

  2. Whisk together the flour, oats, baking soda, and salt and then set aside. Place the 3/4 cup butterscotch chips in a large bowl. Pour the hot melted butter over the butterscotch chips and whisk together until the chips are melted and smooth. Add the brown sugar and whisk until combined. Add in the egg and vanilla. Whisk until smooth. Stir in the flour mixture, just until incorporated.

  3. Scrape the batter into the prepared pan and spread the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, this was about 16 minutes.

  4. While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, this was about 2 minutes on 50% power. Whisk to combine well.

  5. Slowly drizzle the glaze over the warm bars. Let the bars cool completely in the pan. I left the bars sitting on the counter overnight. Remove the bars from the pan using the foil overhang and cut into small squares.

  6. These will keep well in an airtight container for several days.

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oatmeal-butterscotch-bars

Oatmeal Butterscotch Bars

4.75 from 16 votes
Recipe slightly adapted from and with thanks to Mel's Kitchen Cafe
Pin Print Review
Servings: 12 -16 servings

Ingredients 

  • Bar Ingredients:
  • 1 1/4 cups all-purpose flour
  • 2 cups quick-cooking oatmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup butterscotch chips
  • 1 cup butter, melted
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract 
  • Glaze Ingredients:
  • 1/4 cup butterscotch chips
  • 2 tablespoons dark brown sugar
  • 1 tablespoon water
  • 1/8 teaspoon kosher salt

Instructions

  • Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over the each short edge by one or two inches. Lightly grease the foil with cooking spray.
  • Whisk together the flour, oats, baking soda, and salt and then set aside. Place the 3/4 cup butterscotch chips in a large bowl. Pour the hot melted butter over the butterscotch chips and whisk together until the chips are melted and smooth. Add the brown sugar and whisk until combined. Add in the egg and vanilla. Whisk until smooth. Stir in the flour mixture, just until incorporated.
  • Scrape the batter into the prepared pan and spread the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, this was about 16 minutes.
  • While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, this was about 2 minutes on 50% power. Whisk to combine well.
  • Slowly drizzle the glaze over the warm bars. Let the bars cool completely in the pan. I left the bars sitting on the counter overnight. Remove the bars from the pan using the foil overhang and cut into small squares.
  • These will keep well in an airtight container for several days.

Notes

The glaze recipe as written is perfect for drizzling LIGHTLY over the bars - this is my preferred way to make them. For a thicker glaze, as pictured in this post, you will need to double or triple the glaze recipe.
As a result, the bars will be significantly sweeter this way. (My kids love these bars with the extra glaze, I'm partial to the very lightly drizzled version.)
IF you are going to increase the amount of glaze to top these bars, you'll want to let the bars cool completely before pouring the glaze, so that you'll be able to spread it across the top of the bars with a spatula. If the bars are warm when you try to spread the glaze, it won't work well.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
{originally published 6/6/11 – recipe notes and photos updated 10/22/17}
Oatmeal Butterscotch Bars - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mary Anne says

    I want to say thank you for sharing this recipe. We love it. From some of the comments I think some people need a lot more handholding in the kitchen. I wouldn’t take some of the criticisms too seriously. We like the texture of steel cut whole oats and that’s what I used. I found I had to let the squares bake a bit longer as a result but I just kept an eye on them and took them out when I thought they were done. I will make this again. Cheers!5 stars

    • Mary Younkin says

      Mary Anne – Thank you for the comments. You totally get it. There are so many variables to cooking and baking and sometimes you have to use a little of your own intuition and know-how. I am so glad you loved the Butterscotch Bars.