I made these bars for the first time over 6 years ago. When Mel shared her Oatmeal Butterscotch Bars, I made them that same day! I took them to an event with friends and they were the fastest thing devoured.
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.
Kitchen Tip: I use this pan to make and store this recipe.
COOK’S NOTE: The glaze recipe as written is perfect for drizzling lightly over the bars. For a thicker glaze, as pictured below, double the glaze recipe. The bars will be significantly sweeter this way. (My kids LOVE the extra glaze, I’m partial to the lighter version.)
Butterscotch Bars Recipe
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.
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.
- Bar Ingredients:
- 1 1/4 cups all-purpose flour
- 2 cups quick-cooking oatmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon 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 salt
- 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.
The glaze recipe as written is perfect for drizzling lightly over the bars. For a thicker glaze, as pictured below, double the glaze recipe. The bars will be significantly sweeter this way. (My kids LOVE the extra glaze, I'm partial to the lighter version.)
Anonymous says
gonna try peanut butter chips and chocolate chips for the topping and make a batch of the butterscotch ones too !!!
Brenda says
I just took these out of the oven and they smell so good can't wait to try them !
Kathy says
They are delicious. Made them for s wedding. Rave comments
Anonymous says
You all should make these! They are wonderful!!!!!
Kate
Mary says
Delish!! Loved them.
Charlotte says
I made these Oatmeal Butterscotch Bars and so many more cookie recipes from Your site that I've lost track. Can't wait to try the Lemon Cheesecake.
Char Steen says
These Bars are SO YUMMY ! Made them several times and contemplating on making them again today. Torn between the Cherry Cheesecake Brownies that You posted last night, Mary. LOVE everything that you post !
Amy Rundstrom says
My sister just made these for me last weekend – they were so good I wanted to grab the container and sneak out in the dark of the night with them! But decided I'd better just get the recipe so I can make them myself…YUM!
Anonymous says
I made these and they are delicious
Travelling to brasil says
Just made these. Lovely flavor but waaaayyyyy too sweet for my taste. I thought I'd misread the entire cup of packed brown sugar but no, there it is. Next time, I will halve the sugar. But otherwise perfect!
CHERYL FIFE says
I only have old fashioned oats, not quick cooking. Do you think they would work in this recipe?
Mary says
Old-fashioned oats will work. The will simply have a more distinct texture in the bars.
Sue Jones says
What will happen it you use old fashioned oats? Sue
Mary says
The texture will be a little more defined. I’ve made them both ways.
nancy says
Hi
Do you think you could use salted caramel chipits instead of butterscotch?
Mary says
absolutely!
Candice says
I baked for about 17-18 mins, fork came out clean, but they were still grossly underdone.
Anne says
I made these but they were very mushy. I think I used too much butter. I read the recipie and used 16 tbsp of butter and 2 sticks. After I made the recipie I am thinking the 2 sticks of butter should have been in parentheses…lol
Mary says
Sorry for the confusion! I’ve corrected the wording on the recipe to make it clearer. All the best, Mary