Oatmeal Butterscotch Bars

[leilani]

OATMEAL BUTTERSCOTCH BARS

yield 24 2-INCH BARS prep time 25 MINUTES cook time 42 MINUTES total time 1 HOUR 7 MINUTES




INGREDIENTS

FOR THE CRUST AND TOPPING:

2 cups (198g) old-fashioned rolled oats

1 & 1/2 cups (180g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, softened

1 & 1/4 cups (250g) firmly packed brown sugar

2 large eggs

1 & 1/2 teaspoons vanilla extract

1/3 cup (40g) chopped toasted pecans

FOR THE BUTTERSCOTCH:

1 cup (200g) firmly packed light brown sugar

1/2 cup (113g) unsalted butter

1/4 cup (59ml) heavy cream

1 teaspoon vanilla extract


INSTRUCTIONS

TO MAKE THE CRUST AND TOPPING:

Preheat oven to 350°F. Grease a 9”x 13”x 2” baking pan, or line with parchment paper and grease the paper and any exposed inside part of the pan.


Stir together the oats, flour, baking powder, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.


Reduce mixer speed to low. Gradually add the oat mixture, mixing just until combined.


Set aside about 1 cup of the crust mixture to reserve for the topping.


Transfer the remaining mixture to the prepared pan. Spread evenly in the bottom of the pan and about 1/4 inch up the sides.


Bake for 12 minutes. Set aside.


TO MAKE THE BUTTERSCOTCH:

Place the brown sugar and butter in a medium heavy saucepan. Cook over medium heat, stirring occasionally until the butter is melted and the mixture is combined. Bring to a low boil, stirring occasionally, and cook until thickened (about 3-4 minutes).


Remove the pan from the heat. Carefully add the cream (mixture will bubble) and stir to combine. Stir in the vanilla.


Spread the butterscotch evenly on top of the partially baked crust.


Drop the remaining crust mixture in small portions on top of the butterscotch. Sprinkle with the pecans.


Bake 25 to 30 minutes, or until golden brown. Cool completely in the pan before cutting into bars.

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