My husband recently brought home a delicious cookie bar from work.
I wasn’t even sure what was in it, but I devoured it.
I later found out it was caramel and chocolate chips.
So I asked him to please get me the recipe.
At the last minute, I decided that I was going to use butterscotch chips instead.
Something to the effect of, “I wonder if you didn’t bake them correctly, or if he gave me the wrong recipe.”
So I broke down into tears and kicked him out.
Haha, just kidding.
Actually, I remembered that he doesn’t like caramel or butterscotch.
To tell you the truth, many pieces didn’t even get past the cutting process.
I thought I was smart to cut them into bite-sized pieces, but that only makes you eat more of them!
They are addictive.
They sort of jump off the plate and into your mouth by accident.
Just don’t listen to my husband, ok?
Butterscotch Caramel Bites (my adaptation)
- 2 Cups white wheat flour (you can use all purpose)
- 2 Cups quick- cooking oats
- 1.5 Cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup butter, softened
- 1 Cup Butterscotch Caramel ice cream topping
- 3 Tablespoons flour
- 1 Cup butterscotch chips
In a large bowl, blend all crust ingredients at low speed until crumbly.
Press half of the mixture in bottom of a greased 9 x 13 inch pan (reserve rest for topping).
Bake pan at 350 degrees for 10 minutes.
Meanwhile, in a small bowl, combine ice cream topping and 3 Tablespoons flour. Set aside.
When you take the crust out of the oven, sprinkle with butterscotch chips.
Drizzle with caramel mixture.
Sprinkle with reserved crumb mixture.
Bake and additional 18 to 20 minutes, or until golden brown.
Refrigate 1 or 2 hours until filling is set.
Cut into bite-sized pieces and enjoy!