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.
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.
Oat, Chocolate Chip, Butterscotch Bars
- 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
- Preheat oven to 350 degrees F. Line a 9x13 inch pan with nonstick foil or line with regular foil and spray with baking spray.
- 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.
- 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.
- 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.