Well, the oven is officially dead. Which means I’m headed into a free weekend with no hope of baking anything. Sad times. Do you think my upstairs neighbor would let me use her oven? We’ve talked all of two times, which is about two more times than I’ve talked to any of our other condo building mates, so I think that makes us friends.
Considering she doesn’t exactly “know” about our friendship, it would be creepy to show up at her door with batter already in the pan, right? I thought you’d say that. What if you bake for me instead? That seems pretty perfect. I can live vicariously through you and completely avoid the calories.
If you’re also looking for fewer calories in your life. These butterscotch bars are the perfect option. Kristin from Iowa Girl Eats totally sucked me in with her post. These semi-sweet, soft centered bars had to be mine, and unlike some other desserts I’ve posted here (looking at you layer cakes), these bars are SUPER easy!
Easy, light, oats (that means they can be considered breakfast) – they’re the perfect addition to your weekend.
Just make them… for me ;)
Butterscotch Bars
Slightly modified from Iowa Girl Eats
5 Tbsp butter
1 cup packed brown sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 ½ cups quick-cooking oats
½ tsp + 1/8 salt, divided
½ tsp baking soda
Cooking spray
¾ cup fat-free sweetened condensed milk
1 ¼ cups butterscotch morsels (about 8 ounces)
Preheat oven to 350°. In a small bowl, microwave butter until melted. In a large bowl, combine butter and sugar. In the same small bowl, lightly beat the egg. Add the vanilla and egg to the sugar mixture.
In a medium bowl, combine flour, oats, ½ teaspoon salt, and baking soda. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray; press into bottom of pan. Set aside.
Place sweetened condensed milk, butterscotch morsels, and remaining 1/8 teaspoon salt in a microwave-safe bowl; microwave on high, stirring every 20 seconds until the morsels melt. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.
5 comments