I’ve had a bag of butterscotch chips in my pantry for the last three months. I can’t remember why I bought them. I’m sure there was some recipe I wanted to try and now can’t find. So what to do with butterscotch chips! Well you can try these amazing butterscotch cookies, there’s Hermit Bars, but other than that, I feel like they can be a pretty limiting ingredient. Unlike chocolate, they’re super sweet and you can’t put them in everything. I looked through a couple of my cookbooks and really only found a few recipes and none of them looked truly amazing. So what’s a girl to do, but make her own!
I’m typically a strictly follow the recipe kinda girl, but maybe culinary school is giving me an itch to do my own thing. A great way to start coming up with your own recipes is to start with a good base or compare a lot of different recipes for the same thing, see what they have in common and tweak from there.
I started with Martha Stewart’s Butterscotch-Cashew Blondies and ended up with Salted Butterscotch Oatmeal Bars. Voila! These are incredible. The extra salt offsets the sweetness of the butterscotch and they have a cakelike texture right out of the oven.
I would definitely recommend eating these warm. The butterscotch gets all melty and delicious and boy are they good!
Salted Oatmeal Butterscotch Bars
- 9 tablespoons unsalted butter
- 1 2/3 cups of flour
- 1 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cups butterscotch chips
- Salt sprinkled on top
Preheat oven to 350*. Butter or spray a 8 inch square baking pan.
Whisk together dry ingredients in a bowl.
In an electric mixer, beat together butter and sugar until creamed. Add vanilla and eggs one at a time. Mix until well incorporated, scraping bowl occasionally.
Slowly add in dry ingredients and then add the butterscotch chips.
Spread in prepared pan and bake about 40 minutes or until lightly golden brown and a toothpick comes out with only a few crumbs attached.