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Oat, Chocolate Chip, Butterscotch Bars

by on April 17, 2012 · 6 comments

If you like Seven Layer Bars, Hello Dollies and Magic Cookie Bars but find them a little too sweet, here’s an alternative. Adapted from a recipe called Chocolate ‘N Oat Bars, this one is originally from Smucker’s, but with a few little changes.

Oat, Chocolate Chip, Butterscotch Bars

Because I had an open bag of butterscotch chips, I threw in less than a cup. I added coconut (just a little) for extra flavor, used unsalted butter and added salt, toasted the nuts before chopping, and sprinkled the baked bars with a few more extra dark chocolate chips. The food processor was a huge convenience, so I wrote the recipe for a food processor. If you like cutting butter into flour (I don’t), you can do it the old fashioned way in a bowl with a pastry cutter or two forks. These cut nicely and aren’t too gooey.

4.0 from 1 reviews

Oat, Chocolate Chip, Butterscotch Bars
 
Prep time
Cook time
Total time
 
Similar to Hello Dollies and Seven Layer Bars, these bars have a crust and topping made with oats.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 cup (4.5 ounces) all-purpose flour
  • 1 cup oats, quick cooking or old fashioned
  • 3/4 cup firmly packed light brown sugar
  • 3/8 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, cold and cut up
  • 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup toasted and chopped pecans or walnuts
  • 1 cup extra dark chocolate chips
  • 2/3 cup butterscotch chips
  • 1/3 cup flaked sweetened coconut (optional)
Instructions
  1. Preheat oven to 350 degrees F. Line a 9×13 inch pan with nonstick foil or line with regular foil and spray with baking spray.
  2. In the bowl of a food processor, combine flour, oats, brown sugar and salt. Pulse to mix. Add butter and pulse until mixture is dry and sandy. Reserve 2/3 cup oat mixture and press remainder on bottom of the pan. Bake 10 minutes.
  3. Pour sweetened condensed milk evenly over crust. Mix together the nuts, chips and coconut and sprinkle in an even layer across the condensed milk. Sprinkle the reserved oat mixture over the chips and press down slightly.
  4. Bake on center rack for 25 minutes or until lightly browned. Remove from oven and sprinkle a few more chocolate and butterscotch chips on top. Let cool completely, and then cut into bars.

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Published on April 17, 2012

{ 6 comments… read them below or add one }

Katrina April 17, 2012 at 12:18 pm

I would prefer the food processor, too! Looks good.

Cookie Sleuth April 17, 2012 at 1:11 pm

Perfect for a crowd! I would go for the food processor as well.

KAnn April 17, 2012 at 9:54 pm

Oh, my! These are right up my alley!

Kassy April 22, 2012 at 11:27 pm

Love oats, Love CHOCOLATE, love sweets.. I love how you tweaked the recipe, they sound delicious. I never thought to use a food processor probably makes smoothing things a lot easier.

Amanda June 27, 2012 at 3:46 pm

Can you freeze these? If so how long?

Btw great recipe, I subbed whole wheat flour and they were still super!

Anna June 27, 2012 at 4:42 pm

Hi Amanda,

Glad to hear the whole wheat flour tasted good. And yes, you can definitely freeze them. I usually wrap them in cling wrap, then put them in a freezer bag (make sure to remove any extra air) and freeze for up to 3 months.

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