These are a adapted from The Pastry Queen. I’m sure the original is great, but I only needed half, so I halved the recipe. Plus, I didn’t have coconut and chocolate chips in the house and wanted to use ingredients on hand. These are very rich, crispy and candy-like. They have no flour or eggs. The butterscotch chips are optional. Even without them, the bars are still very good.
Hazelnut Butterscotch Oatmeal Crisps
1/4 cup butter (58 grams)
1/4 cup firmly packed dark brown sugar (50 grams)
1/2 Tbsp. light corn syrup (10 grams)
1 cup old-fashioned rolled oats
1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup coarsely chopped and toasted hazelnuts
1 cup butterscotch chips (divided) — optional
Preheat oven to 350 degrees. Line an 8 inch square pan with foil and grease foil thoroughly.
Place the butter, brown sugar, and corn syrup in a medium size microwave-safe bowl and microwave on high for 1 1/2 minutes. Stir well.
Stir together oats, baking powder and salt. Stir into sugar mixture. Stir in nuts and 1/3 cup of the butterscotch chips. Pour into pan.
Bake for 20 to 22 minutes. Cool for 20 minutes. Lift foil from pan and cut into squares or triangles. Melt remaining butterscotch chips and drizzle or spread over triangles. Let set.
These are yummy! I did switch things up a bit and used pecans instead of hazelnuts because I forgot to get hazelnuts. How do they keep? (ie did you refrigerate, or just leave on the counter?)
Amy, maybe your body is still desperate for calories from all that running.
I’m not allowed to buy any more chips for a while (and definitely not butterscotch, mmmm!!) because I bought a bag of peanut butter chips to test a recipe for you, except I ate them all before I got a chance. Bad Amy. Very Bad Amy.
Let me know what you think, M.
Considering the butterscotch binge I’ve been on for the last several months, these are right up my alley. I’m going to get the butterscotch chips and hazelnuts now.