10 December 2012

Butterscotch Walnut Oatmeal Bars

I've made this recipe three times to date. In fact, I was going to post it on the first week of September, but then I lost my mind and didn't visit my own website for four months. However, that time away allowed me to solidify my opinion that these bars are absolutely fantastic.

They are actually not that dissimilar in flavour and texture to the Scotchies I made earlier this year. But what they have over that recipe is walnuts, melted butter, and the potential to be made in one bowl. I say "potential", because I can't do anything with just one bowl. The nuts are an obvious bonus, as we both know that anything with nuts is already better than something without; and melted butter means that you can make the recipe without any forethought; and yes, if you're not like me, you can even enjoy the benefit of a one bowl clean up.

My changes to the recipe weren't major. I took the sugar down a bit and increased the salt. The difference in salt was mostly because I'm too lazy to measure out 3/4 tsp. Now, as you're putting the recipe together, keep one thing in mind, 'cause this is important (seriously, remember this): The recipe calls for toasted walnuts. I mention this because it I completely neglect to remember this until it's too late; at which point I'm scrambling to toast the walnuts as quickly as possible. You'd think that I'd know to read the entire recipe before I start; but then again, you'd think I'd remember after it happened the second time.

Every time I've made these bars they have turned out terrific. Not too sweet, crispy, with a rich butterscotch flavour that is well balanced by the flavour of the walnuts. This is probably one of my favourite recipes this year. I've brought them into work on two occasions, only to see my coworkers devolve, and go after them like savages. And though I wouldn't say you should risk your life to snatch one, they're probably worth a finger or two :).


Butterscotch Walnuts Oatmeal Bars

Adapted from Cookie Madness

1 cup all-purpose flour (130g)
1 1/4 cup Rice Krispies
1 cup quick cooking oats
1 tsp salt
1/2 tsp baking powder
2/3 cup packed golden yellow/light brown sugar (147g)
1/2 cup unsalted butter, melted and hot (113g)
1/4 cup sugar (50g)
1 large egg, room temperature
2 tbsp honey
1 tsp vanilla

1 cup chopped walnuts, toasted (instructions below)
1 cup butterscotch chips

Preheat oven to 350F and line a 9x13" baking pan with foil and grease lightly.

Place walnuts on a baking sheet and bake for 5 to 10 minutes, or until walnuts become aromatic.

In a large bowl add the hot melted butter and brown sugar and mix until thoroughly combined. Add sugar, honey, and vanilla, and stir to combine.

Add egg and stir until just combined.

Stir in baking powder and salt. Add flour and stir until completely combined.

Fold in oats, followed by Rice Krispies, followed by walnuts, and finally butterscotch chips.

Add batter to prepared pan and bake for 22 to 25 minutes or until bars appear to be set (25 minutes for me).

Allow to cool completely in pan.


  1. Happy Holidays, Adam! Sounds like you are having a good time in the kitchen.

  2. Hi Anna! I'm trying to get back into the kitchen, and have felt revitalized in the last few days after my long hiatus. Happy Holidays to you too!