Description
Learn how to make Trisha Yearwood’s delicious Butterscotch Bars with this easy recipe. Perfect for satisfying your sweet tooth!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, room temperature, plus more for greasing
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (130g) plus 1/4 cup (65g) creamy almond butter
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (120g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (45g) quick-cooking oatmeal
- 6 ounces (170g) dairy-free white chocolate chips
- 1 cup (120g) powdered sugar
- 4 tablespoons (60ml) almond milk
Instructions
- Heat your oven to 350°F and lightly coat a 9-by-13-by-2-inch baking dish with butter.
- In a mixing bowl, blend together the butter, granulated sugar, brown sugar, and ½ cup of the almond butter using a mixer.
- Incorporate the egg and vanilla extract into the mixture.
- Combine the flour with baking soda and salt by sifting.
- Mix the quick-cooking oatmeal into the flour blend.
- Gradually fold the flour mixture into the butter and sugar mixture.
- Evenly spread the mixture in the prepared baking dish.
- Scatter the dairy-free white chocolate chips on top and bake for 20 to 25 minutes, until the edges are golden brown.
- In a separate bowl, combine the powdered sugar, almond milk, and the remaining ¼ cup of almond butter, whisking until smooth.
- Spread this glaze over the warm bars evenly.
- Let the bars cool entirely before slicing them into squares.
Notes
- For a nuttier flavor, try using crunchy almond butter instead of creamy.
- If you prefer a chewier texture, increase oatmeal to 3/4 cup.
- Enhance the white chocolate flavor by using dairy-free white chocolate chunks instead of chips.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 3g
Keywords: peanut butter bars, white chocolate, oatmeal cookies, creamy glaze, baking dish, dessert recipe
