Chocolate Butterscotch Oatmeal Squares Recipes

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

OATMEAL BUTTERSCOTCH CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13 inch cake pan.
• Combine flour, baking soda, baking powder, and salt in a small bowl.
• Set aside.
• In a large bowl, combine butter, sugars, and eggs.
• Beat until creamy.
• Blend in four mixture and oats.
• Pour in 3/4 cups of butterscotch chips and 3/4 cups chocolate chips.
• Spread batter into cake pan.
• Sprinkle remaining chocolate chips on top.
• Bake for about 30 minutes, or until golden brown.
• Let cool and cut into bars.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

CHOCOLATE BUTTERSCOTCH OATMEAL SQUARES

Steps:

• Set aside 2 Tbsp of the butter for filling.
• Beat rest of butter and brown sugar with electric mixer.
• Beat in eggs and vanilla.
• Slowly add flour, baking soda and oats.
• Spread 2/3 of mixture into 9X13 baking pan.
• Melt reserved 2 Tbsp butter with sweetened condensed milk, butterscotch and chocolate chips.
• Stir over low heat until melted.
• Add 3/4 cup of nuts.
• Spread over top of oatmeal mixture.
• Sprinkle the other 1/3 of oatmeal mixture on top of chocolate-butterscotch mixture.
• Sprinkle remainder of nuts on top of oatmeal mixture.
• Bake at 350 for 25 minutes.

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

BUTTERSCOTCH CHOCOLATE OATMEAL SQUARES

Steps:

• Preheat oven to 350°F Line a 15x10x3/4 -inch jelly roll pan with parchment paper, overlapping the longer sides for easy removal.
• Reserve 2 tablespoons butter. Beat remaining butter and brown sugar on medium speed of an electric mixer. Beat in eggs and vanilla extract. Gradually add flour, baking soda and oats . Mix well. Set aside 2 cups for topping. Press remaining pat mixture into prepared pan.
• Combine reserved 2 tablespoons butter, Eagle Brand, butterscotch chips and chocolate chips in medium saucepan. Cook over low heat, stirring often until chocolate is melted. Remove from heat. Stir in 3/4 cup almonds. Spread chocolate mixture evenly over base. Crumble reserved oat mixture over filling. Sprinkle remaining 1/2 cup almonds on top.
• Bake in preheated oven for 20-25 minutes, or until top is lightly brown. Cool in pan on wire rack. Cut into 2-inch squares. Freezes well.