There was a time when we all knew Trisha Yearwood as a country singer, but now that she’s on the twelfth season of her own cooking show, it’s pretty clear that she’s a standout star in the kitchen too. We’ve made a few of her recipes here at 12 Tomatoes now (her Baked Bean Casserole and her Charleston Cheese Dip to name a couple) and they’ve never failed to be totally delicious. Her Butterscotch Bars are no different – a soft and sweet bar studded with nutty oats and plenty of peanut butter and butterscotch flavor, they’re a triumph of a dessert bar.
There’s something so nostalgic about butterscotch, isn’t there? Maybe it’s because grandmas always tend to have those hard butterscotch candies, but that flavor makes these bars taste just so very classic. There’s nothing new-fangled about them, just good old-fashioned peanut butter and butterscotch flavor. And they’re easy to make too!
INGREDIENTS
- 1/2 cup (1 stick) butter, at room temperature, plus more for greasing pan
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup creamy peanut butter, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup quick-cooking oatmeal
- 1 cup butterscotch chips
- 1 cup powdered sugar
- 4 tablespoons milk
PREPARATION
- Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
- In a large bowl, cream together the butter, granulated sugar, brown sugar, and 1/2 cup of the peanut butter with an electric mixer.
- Add egg and vanilla and mix to combine.
- Sift together flour, baking soda, and salt. Add oatmeal and stir to combine.
- Add flour/oat mixture to butter mixture and mix on low until well combined.
- Spread evenly across prepared baking pan and top with butterscotch chips.
- Bake until golden brown on the edges, 20-25 minutes.
- Whisk together powdered sugar, milk, and remaining 1/4 cup peanut butter until smooth, then pour evenly over bars while still warm.
- Let cool completely before slicing and serving. Enjoy!