Butterscotch Bars Recipe (2024)

These bars are delicious!! They really hit the spot, they are very sweet but the crumbly base and topping even out the sweet. I have made these with walnuts in the crust and then just omitted the walnuts all together becuase I feel they are unnecessary and normally do not keep a big variety of nuts in the cupboard. They are crumbly, as noted by other reviews, however they are perfect for us!

This recipe did not look like the picture for some reason. It was a little dry for me but was still very well received. Maybe I cooked it a bit too long.

Has promise, but the topping needs more butter or less flour or something to make it stick to the bar better.

I made these for Christmas and they were okay. Kinda heavy and wish the recipe had called for more butterscotch. Otherwise had a good hearty taste to them.

Love them, you should cut them before the cool down because the sugar will harden and make it almost impossible.

As other reviewers have stated, these were came out quite crumbly. I made these today and let them completely cool, but then they were very difficult to cut. I followed the recipe exactly except I melted mini choc chips instead of butterscotch. Yummy! Next time, I will cut back on flour/oats and bake them in a smaller pan to make them chewier.

The only thing that could possibly be light about theses bars would be their size. I am not happy about the crumblyness of them though, other than that they are great,

This butterscotch bar did not taste like it was low in calories at all! My husband & I have to watch our weight, but we like a good dessert every once in a while. Now I feel like we can have it more often with these little slices of heaven.

If you are having a problem with them getting hard after a few days, just add a piece of bread to your container that you are storing them in. This works well with any cookie you want to stay moist, or with your brown sugar as well!!

served this warm with vanilla ice cream......YUM!!

I thought they were pretty good. A little too sweet for my taste, but I think it's because I added the whole can of milk. Used slightly less than 2 cups of flour as advised and didn't have any problems with them being dry.

It's so hard to eat only one of these! I used 1/2 cup less flour and oatmeal and had no problems with the crumbs -- though I also pressed in the bottom and top well. I used regular oats too -- and these seemed to work fine in the recipe. To make cleaning easier, I lined the pan with foil on both sides, sprayed the foil, and then I was able to lift the bars out of the pan when they were done. I cut them when they were cool using a pizza cutter (which made cutting pretty easy). Definitely a keeper!

I love this dessert because it's so easy and travels well. I mail it to friends deployed in Iraq and Afghanistan and it doesn't crumble to bits or melt. I do use the entire package of morsels and can of condensed milk so there's nothing left over. It also helps to cut the bars while they're still slightly warm. Otherwise it can be a chore to cut through the hardened butterscotch.

I thought these bars rocked! I just finished the batch, and ran to the store for more butterscotch chips to bake another to share. I made them in a 7X11 pan, instead of the 9X13, and they were not dry at all--maybe the extra thickness helped. Yeah, I know, probably not so "light" now...so cut 'em smaller. Then have another one. Yum!

These are delicious! My husband asks for them all the time. The top is a bit crumbly, but I think that makes them good, and I'm pretty sure that's how they are supposed to be based on the picture in the magazine. I did not alter the recipe in any way. After a couple of days they get a little stiff, but I think that's to be expected. I will be making these again and again! Thanks Cooking Light!

These are delicious! Normally I'm bummed when the recipe slices a bar cookie into such tiny pieces, but this one was satisfying regardless of the small serving! I did have a small issue spreading the butterscotch over the oatmeal. It tended to pull the oatmeal up out of the pan instead of spreading over it! So a little frustrating, but totally worth it.

I didn't have the problems other reviewers had. I found the recipe straightforward and I followed it exactly. I have made these 4 times now and they have been AWESOME every time!!

I read the reviews midway in my preparation of this recipe, so I reduced the flour and oatmeal as recommended. I used regular oatmeal and (unfortunately) full-fat sweetened condensed milk since my store didn't offer the fat free type, although I doubt the flavor would have been much different. They were very sweet and I didn't have the trouble with dryness or difficulty removing from the pan as others did. These were my first butterscotch bars to eat and I just didn't enjoy them as much as I expected. I probably won't try them again.

I agree there's too much oatmeal/flour and it's a bit too crumbly. Next time I'll cut back on both a bit. Also next time I'm going to underbake these a bit. Still really love anything butterscotch and may try the toffee option!

The first time I made these bars they were so thin and I cooked them too long and they were burnt and ended up in the garbage. Second time I used a smaller pan, 8x8 and it worked much better. Made them again today and used less flour and oats and they seem better. My only question is I don't understand if your suppose to take out the chips just as they melt or melt them alot. I did that the first 2 times and ended up with liquid butterscotch. Today I slightly melted them and when I eat them in a few hours I hope I can taste the chips!! Since I have made these 3 times, I would make them again!

I made both these and the Jan 2000 CL butterscotch bars at the same time, and I have to say I liked these a lot better. The Jan recipe has the butterscotch chips just scattered on top, whereas these bars have a yummy butterscotch caramelly center. I made some modifications. I used regular oats and of those I was one cup short. I think this made my bars less crumbly. Next time I will probably cut down the flour by a half cup and the oats by a half cup. I also sprayed the top with crisco cooking spray. I cut them 5 x 7 in a 9 x 13 dish making 35 servings. Yes they are a fair amount of calories per serving but I thought they were a perfect bite size.

These were very good, although I used unmelted toffee chips instead of butterscotch, as I couldn't stand using artificially-flavored, "hydrogenated" chips. They were a bit delicate but not too crumbly; I would have given them 4 stars if the serving size had been less stingy. 36 servings? That means that one, 3-square inch bar is 148 calories! Granted, this is a "lightened" version of a reader recipe, but I wouldn't call it light. These are delicious but rather defeat the purpose, in my opinion.

These butterscotch bars were too dry, although had a great flavor. I'll try them again using less flour, less oatmeal and a little more filling. Also, be sure to watch closely and do not overbake or they will really be dry!

Really yummy when warm and gooey. I would remove them from the pan when they are warm, since they were hard to get out the next morning. The topping was a bit dry but I sprayed it with a bit of butter-flavored nonstick spray and it seemed to help a bit. I might add a bit more butter for the topping or other liquid to keep it from being so dry, but they were otherwise well received in my family.

This recipe was VERY good - and though I found the crust/topping somewhat crumbly, I didn't think it needed more butter. I did use a 7x11 pan instead of the 13x11 called for. Also, I used evaporated skim milk instead of condensed sweetened fat free milk - this recipe is plenty sweet enough. I would take this to a get together. Easy and good stuff!

These were delicious, but the texture was too crumbly and dry - they broke apart when removed from the pan. These would be better using an entire stick of butter, but then they wouldn't be light!