Summer is the season for so many wonderful things: BBQs, beach trips, outdoor concerts, sweating while doing just about anything, and eating tons and tons of ice cream. This week, I was craving something sweet that was NOT ice cream and I really didn’t want to sweat while making it. However, there is this whole dilemma that I can’t turn on my oven to bake because it’s just too damn hot on the 5th floor.
The solution – super fast No-Bake bars!
I chose butterscotch for these bars because my Taller Half LOVES butterscotch, and his birthday was last week. Aw. I’m such a good girlfriend. (meanwhile I’m in the kitchen scarfing down half the batch before I even show him what I no-baked) Yes. I made these bars with total and complete unselfish love.
Let’s review why these bars are amazing and you need to get in your kitchen and No-bake these bars right now:
- These bars are subtly sweet, chewy and creamy all in one
- They take less than 10 minutes to no-bake
- You only need 7 ingredients (well, 8 if you include salt)
- These bars have peanut butter (Protein!) and oats (Fiber!)
You will thank me. We finished the first batch in 2 days. TWO days. oops
My Taller Half says they taste like a cross between a chewy granola bar and butterscotch fudge. You heard me. You are making chewygranolabutterscotchfudge bars in less than 10 min!
Let’s no-bake some butterscotch oatmeal bars in a DASH!
First combine the oats, salt and butterscotch chips in a large bowl
Then melt peanut butter, oil, milk and honey in a small saucepan. Heat slowly and stir. This mixture can burn easily, so keep the heat low and keep stirring. Plus, it’s too damn hot out! No need to turn that burner all the way up!
Heat mixture and stir until everything is combined. Then remove from heat and add the vanilla extract.
Next, simply add the wet mixture to the oat and butterscotch mixture and stir with a rubber spatula until all the oats are coated and the butterscotch chips are nice and melted. Mmmmm melty butterscotch. This mixture is deeee-licious.
Now scoop out everything into a 8×8 baking dish that is lined with parchment paper and squish down to even out the mixture and let it set for about 30 min. I put the first batch in the fridge to set, because my kitchen is A LOT hotter than “room temp”. If your kitchen is a normal temperature or you are blessed with air conditioning, then you can probably let them set outside the fridge.
- Prep Time: 10 min
- Resting time: 30 min
- Total Time: 40 min
- Makes 1 full 8×8 pan
- 2 cups old fashioned oats (not quick oats)
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup creamy peanut butter (I always bake or no-bake with Skippy)
- 1/4 cup vegetable oil
- 1/4 cup honey (you can use less to make them less sweet) – **see below for tip for measuring
- 1/4 cup milk (I used 1%, but you can use whatever you have)
- 1/2 teaspoon vanilla extract
- Line an 8×8 dish with parchment paper
- In a large bowl, add all the dry ingredients and stir
- In a small saucepan, combine all the wet ingredients, except vanilla.**
- On low heat, melt the peanut butter and stir to incorporate all the wet ingredients. Do this slowly and keep an eye on it. This mixture can burn easily.
- When peanut butter is melted, remove from heat and stir in the vanilla.
- Pour hot wet ingredients directly into bowl with dry ingredients. Stir until all oats are coated with warm mixture and the butterscotch chips are melted. (I used a large rubber spatula to stir this all together.)
- Pour into prepared baking dish and press down with either a metal or rubber spatula to make an even layer
- Let it set in the fridge for about 30 min.
- Cut into bars and Enjoy!
Store leftovers in a air tight container in fridge for about a week.
** To easily measure honey, use the same cup as the vegetable oil and measure after oil. Or, spray measuring cup with non-stick cooking spray (such as Pam) before pouring honey in.
Recipe source: deliciousinadash.wordpress.com