Friday, February 18, 2011

Candy Bar Cookie Bars

So last Friday I talked about not using butterscotch chips very much, yet this recipe uses them too! I had a half bag of those chips left which was precisely what I needed for these bars. The moment I saw these I wanted to make them. I do have quite an affinity for bar cookies, there’s just something about them that is so homey. I’ve made other bar cookies that are similar to candy bars, but these are a little heartier. Oats, chips, peanut butter: how could you go wrong?

These bars end up being one saucepan bars, which is unusual since this is layered. I found that these came together very cleanly and quickly. They’d be a good choice for summer as you only have to have the oven on for 10 or so minutes. Not that I need to worry about that right now, since it’s pretty chilly in the Seattle area. I did almost scorch the chocolate/butterscotch mixture, so make sure you melt that on low heat. (I should have just used the microwave like I usually do, but that would have messed up another dish!) The biggest challenge for these cookies is waiting for them to cool enough to cut.

1 cup brown sugar
2/3 cup butter
¼ cup light corn syrup
¼ cup peanut butter
1 teaspoon vanilla
3-1/2 cups oats
2 cups chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts

Preheat oven to 375 degrees. You will need a 9” x 13” baking pan. You don’t need to grease the pan.

In a large saucepan, combine the brown sugar, butter, and corn syrup. Heat on medium low and stir until smooth. Remove from the heat and stir in the ¼ cup peanut butter and the vanilla. Stir in the oats and then press the oat mixture into the bottom of the 9” x 13” pan. Bake for 10-12 minutes, until the edges are light brown.

While the crust is cooling, combine the chocolate and butterscotch chips in the large saucepan and heat on low, stirring, until smooth and melted. Remove from the heat and stir in the 2/3 cup peanut butter.

Sprinkle half of the peanuts on the oat layer. Carefully spoon the chocolate mixture on top of the peanuts and gently spread until the chocolate is even. Top with the remaining peanuts. Allow to cool to room temperature and then refrigerate until firm. Cut into bars when completely firm.

Recipe from Ultimate Cookies and Bars

1 comment:

Suelle said...

These look delicious. I'm sure I would love them, but unfortunately there's a ban on peanuts at the moment, as my allergic daughter is home with us.

Cooking everything in one pan is a nice bonus too!