Archive for September, 2012

It is Labor Day, and that means “Back to School” for me.  Time to buy school supplies!  I love when the school supplies arrive at Target.  The sights, smells, colors.  It is one of the highlights of the year in my book.  I guess I should say I don’t need any school supplies.  Both boys are in college so don’t require the elementary school component of colored pencils, markers, glue sticks, pencil sharpeners, etc.  For them, I only stock up on the 32 cent college-ruled notebooks.  But, that doesn’t stop me from digging into the offerings.  The notebooks these days are so cute.  And, one can never have too many colored pens.

My friend Jennifer gave me the nicest “Back to School” surprise ever.  It is a little lunch box filled with treats.  Hidden under the journal are apple napkins and a granola bar.  Thank you, Jennifer!

And, we can’t go “Back to School” without an after-school snack!  These Oatmeal Butterscotch bars are perfect for that.

Oatmeal Butterscotch Bars  from America’s Test Kitchen Baking Book

Makes 24 bars


1 ¼ c flour

2 c oats

½ tsp baking soda

½ tsp salt

¾ c butterscotch chips

2 sticks butter

1 c dark or regular brown sugar

1 lg egg

2 tsp vanilla


¼ c butterscotch chips

2 Tbs reg or dark brown sugar

1 Tbs water

1/8 tsp salt

  1. For the bars:  Adjust an oven rack to the lower-middle position and heat the oven to 350.  Line a 13×9 in pan with foil and spray foil with Baking Pam.  Whisk the flour, oats, baking soda, and salt together in a med bowl.
  2. Place the butterscotch chips in a large bowl.  Melt the butter in a small saucepan over medium-low heat and continue to cook until golden brown in color, about 12 minutes.  Pour the hot butter over the butterscotch chips and whisk until melted and smooth.  Whisk in the brown sugar until dissolved.  Whisk in the egg and vanilla until combined.  Stir in the flour mixture, in 2 additions, until just incorporated.
  3. Scrape the batter into the prepared pan and smooth the top.  Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs attached, 16-20 minutes,  rotating the pan halfway through baking (I baked them for 18 min).
  4. For the glaze:  While the bars bake, place the butterscotch chips in a medium bowl.  Bring the brown sugar, water, and salt to a simmer in a small saucepan over medium-high heat.  Pour the hot sugar mixture over the butterscotch chips and whisk until melted and smooth.
  5. Drizzle the glaze over the warm bars.  Let the bars cool completely in the pan, set on a wire rack, about 2 hours.  Remove the bars from the pan using the foil, cut into squares and serve.

Happy “Back to School” time to you!


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