Let me preface by saying that these aren’t the cutest looking bars in the world. They’re a butterface bar. They taste good, they smell good, they’re easy to prepare, but are they pretty? Hardly. Just put a paper bag over your head while you eat them; they won’t mind.
I happen to love butterscotch and love these ugly duckling bars. I knew before I even made them that I’d love them because A) how can you go wrong with cookie dough?, B) how can you go wrong with oatmeal scotchie cookie dough?, and C) butterscotch. Butterscotch is enough. Cover a freakin’ flip flop in butterscotch and I’ll probably lick it off in shame and happiness.
If butterscotch ain’t yo jam, come back tomorrow. But otherwise, let’s huddle together and run through this amazing recipe once more. Egg-free oatmeal scotchie cookie dough topped with a sinfully smooth butterscotch ganache that’s smothered in crushed Butterfinger candy bars. I went there, y’all, and I’m not going back.
Now bring me my flip flop plate!
- ¾ cup butter, room temperature
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 tsp milk
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1 & ½ cups old fashioned rolled oats
- 1 cup butterscotch chips
- FOR GANACHE & TOPPING:
- ¼ cup heavy cream
- 1 pkg (12 oz) butterscotch chips
- 2 full-size Butterfinger bars, roughly chopped
- Line an 8x8" square baking pan with foil, extending edges of foil over the sides of the pan. Mist the foil lightly with cooking spray.
- In the bowl of a stand mixer, beat together the butter, brown sugar and white sugar with the paddle attachment until creamy, about 2 minutes. Add the vanilla and milk to combine. Beat in the flour and cinnamon until a soft dough has formed, then gently stir in the oats and butterscotch chips.
- Spread the mixture evenly into the prepared pan; set aside. Meanwhile, in a microwave-safe bowl, combine the heavy cream and the entire package of butterscotch chips. Microwave for 45 seconds or until smooth, stirring until smooth if needed. Pour the mixture on top of the cookie dough bars in an even layer; sprinkle liberally with the chopped Butterfingers.
- Refrigerate the bars for about 20 minutes to set, then cut into squares.
My sister and I, both self-proclaimed butterscotch freaks, devoured these bars in seconds. They are SO delicious! The oatmeal scotchie cookie dough offers great texture — the buttery undertones from the butter, brown sugar and butterscotch, the chewy heartiness from the oats and the sweetness from the chips of course. Then that smooth, sweet ganache topped with crunchy, flaky peanut butter and chocolate Butterfinger candy bars — this is heaven on earth, people!! … even if it is an uglier heaven 😉
Have a delicious day!!