Go Back

Butterscotch Oatmeal Bars

Delicious homemade bars combining chewy oats with rich butterscotch, perfect for snacks or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Tip: For a gluten-free option, swap with almond flour.
  • 2 cups old-fashioned oats For chewiness, avoid instant oats.
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons kosher salt
Wet Ingredients
  • 0.5 cups unsalted butter, room temperature Room temperature butter mixes smoothly.
  • 1 cups light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon molasses For depth of flavor; you can omit it if you prefer.
  • 1 teaspoon vanilla extract Go for pure vanilla extract for the best taste.
Add-ins
  • 2 cups butterscotch chips, divided I love Ghirardelli for their rich flavor.
  • butterscotch sauce, for topping Optional, but highly recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with baking spray.
  2. In a large bowl, whisk together flour, oats, baking powder, baking soda, and salt.
  3. In a stand mixer, beat room temperature butter and brown sugar on low speed until smooth.
  4. Add eggs, molasses, and vanilla to the mixer, and mix until fully incorporated.
  5. Gradually add the dry ingredients and blend until just combined.
  6. Stir in 1 1/2 cups of butterscotch chips by hand.
  7. Press the dough into the prepared baking dish and sprinkle remaining 1/2 cup of butterscotch chips on top.
Baking
  1. Bake for 25-30 minutes or until golden brown. A toothpick inserted should come out with a few crumbs.
  2. Allow to cool in the pan for around 10 minutes, then drizzle with butterscotch sauce if desired.

Notes

Store in an airtight container at room temperature for up to a week; refrigerate for up to two weeks.