Butterscotch Revel Bars

Name: Butterscotch Revel Bars
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 36 bars
Ingredients: 1 cup unsalted butter; 2 cups light brown sugar; 1 teaspoon baking soda; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 3 cups quick-cook oatmeal; 1 can sweetened condensed milk; 1 package butterscotch chips

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings
36 bars
Calories
135 kcal
Course
Baked Goods
Cuisine
American

Butterscotch Revel Bars

Nicole Henderson

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Chewy and sweet, these Butterscotch Revel Bars are a wonderful dessert to make for your next potluck, bake sale or party. They are also a great treat to bake and freeze for school lunches!

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Ingredients

Servings

1 cup unsalted butter softened (divided)
2 cups light brown sugar packed
1 teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3 cups quick-cook oatmeal
1 can sweetened condensed milk 14 ounce
1 package butterscotch chips 11 ounce

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Instructions

Preheat oven to 350°F. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
In a large bowl, beat 14 Tbsp of butter (reserving the extra two for later), and brown sugar until well blended. Add in baking soda, eggs and vanilla extract. Beat until combined. Add flour and oats and mix until blended. Set aside.
In a small saucepan, combine sweetened condensed milk and 2 Tbsp butter. Heat over low heat until butter is melted. Fold in butterscotch morsels and stir constantly until melted and smooth.
Press 2/3 of cookie dough into bottom of baking sheet. Keep pressing with your fingertips, it will fit, honest!! Pour butterscotch mixture over top of cookie dough and spread evenly. Drop remaining dough by teaspoon over the top (will not cover completely, that's okay).
Bake for 25-28 minutes until browned. Cool completely. Cut and enjoy. Store in airtight container (best when chilled)!

Notes

Use a 15 x 10 X 1 inch cookie sheet for this recipe to ensure you get an even layer of cookie dough base and that the pan can hold the layers. Line it with parchment paper to make it easy to remove the bars – and make clean up easy too!
Press out the cookie dough layer evenly. Make sure to get the cookie dough base into all the edges and corners of your pan. Try to ensure the bottom layer is spread as evenly as possible, so your cookie base has an even thickness throughout.
Cool completely before you cut. This allows the fudgy layer to fully set up before you slice the bars.
Chill in the fridge before serving. They are SO good when chilled!

Nutrition Information

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Calories 135kcal (7%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 24mg (8%) Sodium 49mg (2%) Fiber 1g (4%) Sugar 11g (22%)