Butterscotch Bars (Cooking Light)

Butterscotch Bars (Cooking Light)
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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 141.1
  • Total Fat: 4.3 g
  • Cholesterol: 9.5 mg
  • Sodium: 133.2 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Butterscotch Bars (Cooking Light) calories by ingredient
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A gooey dessert bar with butterscotch and oat streusel A gooey dessert bar with butterscotch and oat streusel
Number of Servings: 36


    1 cup packed brown sugar
    5 tablespoons butter, melted
    1 teaspoon vanilla extract
    1 large egg, lightly beaten
    9 ounces all-purpose flour (about 2 cups)
    2 1/2 cups quick-cooking oats
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    Cooking spray
    3/4 cup fat-free sweetened condensed milk
    1 1/4 cups butterscotch morsels (about 8 ounces)
    1/8 teaspoon salt


Makes 24 pieces.

1. Preheat oven to 350°.

2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

If you want to cut these smaller, the original recipe calls for them to be cut into 36 pieces. Nutritional info for 1/36th of recipe - Calories: 141, fat: 4.3g, sodium, 133.2, carbs 26g, protein 2.7g.

Number of Servings: 36

Recipe submitted by SparkPeople user SQUIDINCDESIGN.

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