My First Butterscotch Surprise
I first made these bars for a school bake sale. My grandson, Sam, helped. We thought the butterscotch layer looked too thin. We worried it would vanish in the oven.
But magic happened. That thin layer became a sweet, chewy ribbon. It held all the crumbs together. I still laugh at that. Sometimes the kitchen surprises you in the best way. What’s a baking surprise you’ve had?
Why These Bars Feel Like a Hug
This matters because it’s a shared treat. You make it in one pan. No fussing with individual cookies. You get to share it with many people.
The smell fills your whole house. It smells of warm oats and caramel. Doesn’t that smell amazing? It tells everyone something good is coming. Food made to share is always special.
Let’s Talk About That Gooey Layer
The secret is the sweetened condensed milk. It makes the butterscotch so soft. It stays chewy for days. Fun fact: Sweetened condensed milk is just milk with water removed and sugar added. That’s why it’s so thick and sweet!
Melting the chips slowly is key. Use 50% power on your microwave. Stir it often. You want it smooth like fudge. Do you prefer chewy or crunchy cookie bars?
The Little Lesson in Patience
Here is the hard part. You must let the bars cool. Wait a full six hours. I know, it’s tough! The butterscotch needs time to set.
This matters. Rushing means you get messy squares. Waiting gives you perfect bars. It teaches us a good lesson. Good things often need a little time. What do you do to pass time while treats cool?
Making It Your Own
You can play with this recipe. That’s the fun of it. Don’t have almonds? Use walnuts or pecans. Or leave nuts out entirely.
You could swap butterscotch for chocolate chips. My friend Clara does that. She calls them “chocolate revel bars.” They are delicious too. The oat crust is your blank canvas. What add-in would you try?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Old-fashioned rolled oats | 3 cups (9 ounces/255 grams) | |
| All-purpose flour | 2 cups (10 ounces/283 grams) | |
| Brown sugar | 1 ½ cups packed (10 ½ ounces/298 grams) | |
| Almonds | 1 cup | Chopped |
| Baking soda | 1 teaspoon | |
| Salt | 1 teaspoon, plus ¼ teaspoon | Divided use |
| Unsalted butter | 16 tablespoons (melted), plus 2 tablespoons | Divided use |
| Large eggs | 2 | |
| Vanilla extract | 2 teaspoons | |
| Butterscotch chips | 2 cups (12 ounces/340 grams) | |
| Sweetened condensed milk | 1 cup |
My Chewy Oatmeal Butterscotch Revel Bars
Hello, my dear. Come sit at the counter. I’m making my Revel Bars. My grandkids call them “cookie bars.” They are a happy mix of chewy oatmeal cookie and gooey butterscotch fudge. The smell fills the whole house with warmth. I think of my friend Margaret every time I make them. We shared this recipe fifty years ago. I still laugh at that. Doesn’t that smell amazing? Let’s bake together.
Step 1: First, we line our pan. Tear two sheets of foil. Make one go the long way. Make the other go the short way. Lay them in the pan like a cross. Let the extra foil hang over the edges. This makes a sling. It will lift our whole batch out later. Grease the foil lightly. (My hard-learned tip: Grease it well. No one likes bars stuck to the pan!)
Step 2: Now, the cookie dough. In a big bowl, mix the oats, flour, brown sugar, chopped almonds, baking soda, and salt. In another bowl, whisk the melted butter, eggs, and vanilla. Pour the wet into the dry. Stir until it becomes a stiff dough. This part is fun to do with your hands. Set aside a cup and a half of dough for the top. Press the rest firmly into your pan.
Step 3: Time for the magical butterscotch layer. In a microwave-safe bowl, combine the butterscotch chips, sweetened condensed milk, a pinch of salt, and two tablespoons of butter. Heat it at half power. Stir it every minute. It will melt into a thick, fudgy sauce. Be careful, it’s hot! Pour it over the crust in the pan. Spread it gently to the edges.
Step 4: Take that reserved dough. Crumble it with your fingers over the butterscotch. Sprinkle it like little clouds. Don’t press it down. The oven’s heat will make it golden. Bake for about 30 minutes. The top will be a lovely golden brown. Your kitchen will smell like a dream. What’s your favorite baking smell? Share below!
Step 5: Here is the hardest part. You must let them cool. I mean it. Let the pan sit on a rack for hours. I wait six hours, sometimes overnight. This lets the fudge layer set perfectly. Then, use the foil sling to lift the whole slab out. Cut into squares on a cutting board. Now, enjoy your patience. It is so worth it.
Cook Time: 30 minutes
Total Time: About 6 hours 45 minutes
Yield: 24 bars
Category: Dessert, Cookies
Three Fun Twists to Try
This recipe is a wonderful friend. It loves to play dress-up. You can change it so easily. Here are three of my favorite ways to mix it up. Each one feels like a whole new treat.
Salty-Sweet Swap: Use chocolate chips instead of butterscotch. Sprinkle the top with a little flaky sea salt before baking.
Fruity Delight: Stir half a cup of dried cranberries into the oatmeal dough. It adds a lovely tart little pop.
Nutty Adventure: Swap the almonds for chopped pecans or walnuts. Their toasty flavor is just perfect with the butterscotch.
Which one would you try first? Comment below!
Serving Them Up Right
These bars are stars all on their own. But I love making a moment special. For a simple dessert, place one on a small plate. Add a tiny scoop of vanilla ice cream right beside it. The cold and creamy next to the chewy is heaven. For a picnic, pack them in a basket with fresh berries. The bright fruit looks so pretty.
What to drink? On a cozy afternoon, a big glass of cold milk is the classic choice. It just feels right. For a grown-up gathering, I like to offer a small glass of cream sherry. Its sweet, nutty taste is a lovely friend to the butterscotch. Which would you choose tonight?
Keeping Your Cookie Bars Happy
Let’s talk about keeping these bars fresh. They last a week in the fridge. Just wrap the pan tightly. You can also freeze them for three months. I slice them first and layer them with parchment paper. This way, you can grab just one for a treat.
I once sent a whole frozen batch to my grandson. He said they tasted just-baked. To reheat, just warm a bar in the microwave for 15 seconds. It makes the butterscotch gooey again. Batch cooking like this saves so much time.
Having a sweet treat ready matters. It brings a little joy on a busy day. You deserve that simple pleasure. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, your crust might be crumbly. If the dough won’t press down, just wet your fingers. The water helps it stick together without sticking to you. I remember when I forgot this trick. My crust looked like a patchwork quilt!
Second, the butterscotch layer can be thick. Stir it well every minute in the microwave. This prevents burning. A smooth layer makes every bite perfect. Getting the texture right builds your kitchen confidence.
Finally, the topping might sink. Make sure your butterscotch layer is not too hot. Let it cool for five minutes first. Then crumble the dough on top. This keeps the layers distinct for better flavor. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a gluten-free flour blend. Make sure your oats are certified gluten-free too.
Q: Can I make them ahead? A: Absolutely. Bake them a day before you need them. The flavors get even better.
Q: No almonds on hand? A: Use walnuts or pecans instead. Or leave them out completely. It will still be delicious.
Q: Can I halve the recipe? A: You can. Just use an 8-inch square pan. Your baking time will be a little shorter.
Q: Any optional tips? A: Sprinkle a little sea salt on top after baking. It makes the sweet butterscotch flavor pop! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these bars. The smell of oats and butterscotch is pure comfort. It reminds me of my own grandma’s kitchen. Sharing recipes keeps our stories alive.
I would love to hear from you. Tell me about your baking adventure. Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read.
Happy cooking!
—Grace Ellington.
Chewy Oatmeal Butterscotch Cookie Bars
Description
These Chewy Oatmeal Butterscotch Cookie Bars, also known as Butterscotch Revel Bars, feature a chewy oat and almond crust, a rich butterscotch fudge filling, and a crumbly oat topping.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Combine oats, flour, sugar, almonds, baking soda, and 1 teaspoon salt in large bowl. Whisk melted butter, eggs, and vanilla together in second bowl. Stir butter mixture into flour mixture until dough forms. Set aside 1½ cups dough for topping. Press remaining dough into even layer in bottom of prepared pan.
- Microwave butterscotch chips, condensed milk, ¼ teaspoon salt, and remaining 2 tablespoons butter in bowl at 50 percent power until butterscotch chips are melted and mixture is fully combined, 2 to 3 minutes, stirring occasionally. (Mixture will resemble thick fudge.)
- Transfer butterscotch mixture to pan and spread evenly over crust. Crumble reserved dough and sprinkle pieces evenly over butterscotch mixture. Bake until topping is golden brown, about 30 minutes. Transfer pan to wire rack and let bars cool until set, about 6 hours. Using foil overhang, lift bars out of pan. Cut into 24 squares and serve.
Notes
- For a variation, you can substitute the butterscotch chips with chocolate chips or a mix of chocolate and butterscotch. Store in an airtight container at room temperature for up to 5 days.