I like to make a dessert recipe once a week. Not only does it make great blog fodder, but also I’ve found that most dessert recipes make enough for Babyface and I to nibble on all week-long. I don’t do days without dessert. That just isn’t right. And making a batch of something new each weekend gives us a nice sweet way to end dinner for days to come.
I love these because they are the perfect combo of decadence (butterscotch, yo!) and healthfulness (whole grains, yo!). They are sweet, rich and chewy with a crumbly, hearty grain layer. I’m a big fan of these bars. The only thing that would make them better? A drizzle of chocolate on top. I was fresh out of chocolate (I know, who am I?) but the next time, I promise you these will have a pretty chocolatey criss-cross on top.
I know a lot of you are already thinking about the holiday dessert table, and I think these would be a great addition. If you do that, I’d cut them into tiny, bite-sized squares to go right along with the squares of fudge and small cookies.
Whole Grain Butterscotch Bars
Adapted from Cooking Light. I made the mistake of baking these in a baking pan without parchment paper. Do as I say, not as I do. The butterscotch becomes caramelized and sticky after baking and can make pan clean-up a nightmare. Protect your pan (and your sanity) with a layer of parchment paper.
Ingredients
- 6 tablespoons butter, melted
- 1 cup packed brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 2 1/2 cups oats
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 14-ounce can fat-free sweetened condensed milk
- 1 1/2 cups butterscotch chips
Instructions
- Preheat oven to 350°.
- Line a 13x9 baking dish with parchment paper, set aside.
- In a medium bowl, combine butter, sugar, egg and vanilla. Set aside.
- In a large bowl, combine oats, flour, salt, and baking soda.
- Pour butter mixture into oats mixture and stir until mixture is crumbly and evenly distributed (I found using my hands to "squish" it worked best).
- Remove 2/3 cups of oats mixture and set aside. Press remaining oat mixture into the prepared baking dish until forms a solid crust. Set aside.
- In a microwave safe bowl, combine sweetened condensed milk, butterscotch chips and a pinch of salt. Microwave on high for one minute or until butterscotch chips are melted. Stir well.
- Pour butterscotch mixture over oat crust and spread out evenly with a spatula. Sprinkle reserved oat mixture over top of butterscotch.
- Bake at 350° for 25-30 minutes or until topping is golden brown. Remove from oven, run a sharp knife along all edges of the pan and then set aside to cool completely. Slice into small squares when cool.
Nutrition Information:
Yield: 24 bars Serving Size: 1 barAmount Per Serving: Calories: 253Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 137mgCarbohydrates: 40gFiber: 2gSugar: 27gProtein: 5g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
