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Butterscotch Breakfast Bars

Butterscotch Breakfast Bars

An easy breakfast/snack bar. Kind of a cross between a bar cookie and a granola bar.
Servings 8
Author Cookie Madness


  • 1/2 cup pecans walnuts or almonds
  • 4 tablespoons unsalted butter softened
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoon granulated sugar or evaporated cane juice crystals
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lightly beaten egg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt plus an extra pinch
  • 1/2 cup 2.25 ounces white whole wheat or Ultragrain flour
  • 1/2 cup Rice Krispies
  • 3/4 cups oats old fashioned or quick (not instant)
  • 2 teaspoons golden flaxseed optional
  • 1/3 cup butterscotch chips


  • Preheat oven to 350 degrees F. Line an 8 inch pan with nonstick foil or spray with cooking spray.
  • Lay the nuts on a baking sheet and bake for 7 to 8 minutes or until aromatic. Cool completely, then chop.
  • In a large mixing bowl, beat the butter and both sugars until creamy. Beat in the honey, vanilla and egg, then add the baking soda and salt and beat until well mixed. Add the flour and stir by hand until it is blended in, then add the cereal, oats, toasted pecans and chips.
  • In a separate bowl, stir together the flour, baking soda and salt, then add to the butter mixture and stir until blended. Stir in the cereal, oats, flaxseed (if using) nuts, and chocolate chips.
  • Press this mixture into the pan and bake on center rack for 20 minutes or until golden brown. Let cool in the pan for 15 minutes, then lift from pan and score (do not separate) into 8 bars. Let cool completely. The texture improves quite a bit after the bars are completely cool, so I don’t recommend eating these while warm.


Don't be tempted to use the whole egg. Stick with 2 tablespoons. You could try using the white only, but I haven't tested that yet.