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"Those who forget the pasta are condemned to reheat it."--Unknown

Butterscotch Revel Bars Recipe

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This recipe for Butterscotch Revel Bars, by , is from The Bake Shop, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cook's Country


3 cups old-fashioned rolled oats
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 cup almonds, chopped
1 teaspoon baking soda
1 teaspoon salt, plus 1/4 teaspoon set aside
16 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter
2 large eggs
2 teaspoons vanilla extract
2 cups (12 ounces) butterscotch chips
1 cup sweetened condensed milk

Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil. Combine oats, flour, sugar, almonds, baking soda, and 1 teaspoon salt in large bowl. Whisk melted butter, eggs, and vanilla together in second bowl. Stir butter mixture into flour mixture until dough forms. Set aside 1 1/2 cups dough for topping. Press remaining dough into even layer in bottom of prepared pan. Microwave butterscotch chips, condensed milk, 1/4 teaspoon salt, and remaining 2 tablespoons butter in bowl at 50 percent power until butterscotch chips are melted and mixture is fully combined, 2 to 3 minutes, stirring occasionally. (Mixture will resemble thick fudge.) Transfer butterscotch mixture to pan and spread evenly over crust. Crumble reserved dough and sprinkle pieces evenly over butterscotch mixture. Bake until topping is golden brown, about 30 minutes. Transfer pan to wire rack and let bars cool until set, about 6 hours. Using foil overhang, lift bars out of pan. Cut into 24 squares and serve.




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