Chewy and sweet, these Butterscotch Revel Bars are a wonderful dessert to make for your next potluck, bake sale or party. They are also a great treat to bake and freeze for school lunches!
Why these Bars are Best
I interrupt this zucchini bread festival to bring you a delicious cookie bar. I mean, really, we can’t live only on zucchini. There’s got to be butterscotch in our lives too!
A few years back I made these Triple Chip Revel Bars. I forgot how amazing they were. As I was sharing them on pinterest, it occurred to me, I should totally give them a butterscotch makeover.
Using that recipe as a base, I swapped out the fudgy chocolate center and instead gave it a sweet butterscotch filling.
Want to know the secret to make these taste even more amazing? PUT THEM IN THE REFRIGERATOR after baking. Seriously. I love all my butterscotch treats cold. There is something about chilling it that brings out the flavor.
Ingredient Notes
- Light Brown Sugar – The molasses in brown sugar makes for a chewy cookie layer and adds a hint of sweet caramel flavor.
- Vanilla Extract – Be sure to use PURE vanilla extract, not the imitation kind. For even better flavor, make your own vanilla extract to use in all your baked goods.
- Quick Cook Oats – Do not substitute whole rolled oats or steel cut. Those are not as processed so they won’t work in the cookie dough.
- Sweetened Condensed Milk – This helps create the fudgy butterscotch layer, doing most of the work for us!
- Butterscotch Chips – You can find butterscotch chips in the baking aisle near the chocolate chips.
Easy Instructions
STEP 1: Preheat oven to 350°F. Line a 15 x 10 x 1-inch baking sheet with parchment paper. Set aside.
STEP 2: In a large bowl, beat softened butter and brown sugar until well blended. Add in baking soda, eggs and vanilla extract. Beat until combined. Add flour and oats and mix until blended. Set aside.
STEP 3: In a small saucepan, combine sweetened condensed milk and 2 Tbsp butter. Heat over low heat until butter is melted. Fold in butterscotch morsels and stir constantly until morsels are melted and smooth.
STEP 4: Press 2/3 of cookie dough into bottom of baking sheet. Keep pressing with your fingertips, it will fit, honest!! Pour butterscotch mixture over top of cookie dough and spread evenly. Drop remaining dough by teaspoon over the top (will not cover completely, that’s okay).
STEP 5: Bake for 25-28 minutes until browned. Cool completely. Cut and enjoy. Store in airtight container (best when chilled)!
Tips and Tricks
- Use a 15 x 10 X 1 inch cookie sheet for this recipe to ensure you get an even layer of cookie dough base and that the pan can hold the layers. Line it with parchment paper to make it easy to remove the bars – and make clean up easy too!
- Press out the cookie dough layer evenly. Make sure to get the cookie dough base into all the edges and corners of your pan. Try to ensure the bottom layer is spread as evenly as possible, so your cookie base has an even thickness throughout.
- Cool completely before you cut. This allows the fudgy layer to fully set up before you slice the bars.
- Chill in the fridge before serving. They are SO good when chilled!
Recipe FAQs
Sure. You could also use semisweet chocolate morsels, dark chocolate chips or a combination of the two for a different flavor in these bars.
Once cooled, transfer the cookie bars to an airtight container and store them in the fridge for up to a week. You can also store them at room temperature, but I think they are best when chilled!
Yes! Absolutely. Once cooked and cooled, store butterscotch bars in a freezer-safe ziploc bag with parchment paper between the layers. Freeze up to 3 months. Thaw at room temperature overnight then enjoy!
More Dessert Recipes
- These rich and thick Oreo Fudge Bars are the perfect handheld Oreo treat!
- Peanut butter lover? Get a taste of these Peanut Butter Cookie Bars and never stop making them!
- Try these Chocolate Truffles that are the definition of rich and decadent!
- These 7 Layer Bars are like 7 layers of heaven! Your favorite flavors and mix ins, in bar form!
- Need some more dessert recipes? Haystack Cookies and Butter Rum Fudge are on my menu this week!
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Butterscotch Revel Bars
Ingredients
- 1 cup unsalted butter softened (divided)
- 2 cups light brown sugar packed
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 cups quick-cook oatmeal
- 1 can sweetened condensed milk 14 ounce
- 1 package butterscotch chips 11 ounce
Instructions
- Preheat oven to 350°F. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
- In a large bowl, beat 14 Tbsp of butter (reserving the extra two for later), and brown sugar until well blended. Add in baking soda, eggs and vanilla extract. Beat until combined. Add flour and oats and mix until blended. Set aside.
- In a small saucepan, combine sweetened condensed milk and 2 Tbsp butter. Heat over low heat until butter is melted. Fold in butterscotch morsels and stir constantly until melted and smooth.
- Press 2/3 of cookie dough into bottom of baking sheet. Keep pressing with your fingertips, it will fit, honest!! Pour butterscotch mixture over top of cookie dough and spread evenly. Drop remaining dough by teaspoon over the top (will not cover completely, that’s okay).
- Bake for 25-28 minutes until browned. Cool completely. Cut and enjoy. Store in airtight container (best when chilled)!
Notes
- Use a 15 x 10 X 1 inch cookie sheet for this recipe to ensure you get an even layer of cookie dough base and that the pan can hold the layers. Line it with parchment paper to make it easy to remove the bars – and make clean up easy too!
- Press out the cookie dough layer evenly. Make sure to get the cookie dough base into all the edges and corners of your pan. Try to ensure the bottom layer is spread as evenly as possible, so your cookie base has an even thickness throughout.
- Cool completely before you cut. This allows the fudgy layer to fully set up before you slice the bars.
- Chill in the fridge before serving. They are SO good when chilled!
Nutrition
Butterscotch Revel Bars are the perfect dessert. Thick and chewy butterscotch cookie bars packed with oats and brown sugar!
Easy and delicious! I sprinkled some sea salt on the tops after I took the pan from the oven to add a little contrast to the sweetness.
Made these, and they were even better than I could’ve imagined!! I did end up pressing the dough into a 9×13 cake pan, as I couldn’t get it to fit on the cookie sheet, but didn’t have any trouble with these turning out at all. Straight from the oven, they were heaven with a scoop of vanilla ice cream melting on top! Thank you!
Sounds wonderful!
What else could you use besides butterscotch? Maybe peanut butter morsels or melted peanut butter?
I should have read the comments first…mine ran over the pan too. I hope they can be salvaged and still be good. The batter tasted great!
They are delicious but ran over in the oven. I’ll have to use a deeper dish next time.
After letting the bars cool completely they ended up being extremely runny. I followed the recipe to a T. They still taste delicious!
The bars ran over in the oven, the smoke alarm went off for first time in 30 years of baking! I should have known that a pan only 1inch deep would not work
No eggs in directions for butterscotch revel bars .. Please add them or someone will be very disappointed .
Not sure what you mean?? It’s listed in step 2 🙂
I was making these Butterscotch revel bars when I discovered that no where in the recipe did it say to add the eggs . Luckily I am an accomplished baker and realized they weren’t in the directions at all .Please have someone add them to the directions or you will have someone very disgusted with this recipe . Thanks I will let you know how mine turn out.
It’s listed in step two 🙂
I was wondering about the butter. The 10 T and 2 T doesn’t add up to a cup. These look delicious.
Oh my gosh, good catch. I just fixed it!! It’s supposed to say 14 Tbsp, and 2 Tbsp
Hi Aimee! These sound wonderful, and I’m looking forward to trying them. I’m assuming you mean to beat 14 T of the butter with the brown sugar, etc. and then use the remaining 2 T of butter melted with the sweetened condensed milk and butterscotch morsels. My question is about pan size — I love a thicker bar. Could you use a 13″x 9″ pan and increase the baking time? Would the oven temp need to be adjusted? Don’t know if you’ve tried a variation like this, but I look forward to your reply. I LOVE the recipes you share. They’re always delicious. Thank you.
Accckkk. Just fixed it. Yes it’s 14Tbsp/2Tbsp!! Thanks for catching that. As far as a thicker bar, I have not tried it. My fear would be that it wouldn’t cook properly because it’s already a gooey center from the butterscotch (and that it would bubble over). These are so yummy, you won’t miss the thickness 😉 PS>>>thanks for the sweet words! 🙂
What size cookie sheet?
It’s a 15x10x1-inch baking sheet!
The recipe calls for 1 cup butter, the directions only use 12 T. Doesn’t 1 cup have 16 T…..just wondering before I start baking.
Yes! I’m sorry, it’s 14Tbsp and 2 Tbsp.
Yum! Looks sweet and delicious!
These are amazing. I keep picturing that butterscotch center! It’s so brilliant!
And thanks so much for the love on my cookie bars!
You’re quite welcome 🙂