Side Pannel
Peanut Butter Butterscotch Bar
Peanut Butter Butterscotch Bar
- Recipe Submitted by maryjosh on 05/01/2020
Ingredients List
- Bars:
- heaping 1/4 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup quick-cooking oats (not old-fashioned whole rolled)
- pinch salt, optional and to taste
- 3/4 cup butterscotch chips
- Frosting:
- 1 cup confectioners’ sugar
- 1/3 cup creamy peanut butter
- 1/4 cup cream or milk (I used half-and-half)
Directions
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
Bars – To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, butter, sugars, and beat on medium-high speed to cream, about 3 minutes.
Stop and scrape down the sides of the bowl and add the egg, vanilla, and beat on medium-high speed until mixture is light and fluffy, about 3 minutes.
Stop and scrape down the sides of the bowl and add the flour, oats, optional salt, and beat on low speed until just combined, about 1 minute; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Evenly sprinkle with butterscotch chips.
Bake for about 25 minutes, or until edges are slightly firm and the center has just set. It’s a little tricky to tell if the bars are done because the surface is covered in semi-melted butterscotch chips, but a toothpick inserted in the center (if you can find a bare patch to test) should come out clean or with a few moist crumbs, but no batter. While bars bake, make the frosting.
Frosting – To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, confectioners’ sugar, cream, and beat on medium-high speed until smooth, satiny, and creamy, about 3 minutes. Stop to scrape down the sides of the bowl, cover bowl with plastic wrap; set aside.
As soon as you pull bars from the oven, add the frosting (don’t wait for them to cool). Smooth the top lightly with a spatula or knife, and allow bars to cool completely in pan before slicing and serving. Bars will keep airtight at room temperature for up to 5 days.
Bars – To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, butter, sugars, and beat on medium-high speed to cream, about 3 minutes.
Stop and scrape down the sides of the bowl and add the egg, vanilla, and beat on medium-high speed until mixture is light and fluffy, about 3 minutes.
Stop and scrape down the sides of the bowl and add the flour, oats, optional salt, and beat on low speed until just combined, about 1 minute; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Evenly sprinkle with butterscotch chips.
Bake for about 25 minutes, or until edges are slightly firm and the center has just set. It’s a little tricky to tell if the bars are done because the surface is covered in semi-melted butterscotch chips, but a toothpick inserted in the center (if you can find a bare patch to test) should come out clean or with a few moist crumbs, but no batter. While bars bake, make the frosting.
Frosting – To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the peanut butter, confectioners’ sugar, cream, and beat on medium-high speed until smooth, satiny, and creamy, about 3 minutes. Stop to scrape down the sides of the bowl, cover bowl with plastic wrap; set aside.
As soon as you pull bars from the oven, add the frosting (don’t wait for them to cool). Smooth the top lightly with a spatula or knife, and allow bars to cool completely in pan before slicing and serving. Bars will keep airtight at room temperature for up to 5 days.
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