Butterscotch Bars – a delicious recipe with Digestive Biscuits, Flour, Brown Sugar, Oats, Baking Powder, Butterscotch. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 180u00b0C (350u00b0F) and line a 20cm x 20cm baking tin (8 x 8 inches). Using a food processor or mini chopper, chop up the digestives until they resemble fine breadcrumbs. If you don't have a food processor, place them in a food bag and then whack them with a rolling pin.
2
Place the flour, digestives, brown sugar, oats, baking powder and butterscotch pieces in a large bowl. Give them a little mix with the spatula until incorporated. Add the sunflower oil, vanilla and egg whites to the mixture and stir to combine. It will be thick and crumbly and won't come together as a dough.
3
Place in the lined baking tin and squash down to fill the tin. Make sure it's as flat and level as you can make it. Place in the oven and bake for about 18 minutes. It will be slightly bubbling and the butterscotch pieces will have melted and be gooey when done.
4
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Once cooled, slice into 9-12 bars and store in an airtight container for up to a week.
5
Recipe adapted from Oxmoor House, August 2011.
591
kcal
Calories
38
g
Fat
40
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Digestive Biscuits, Crushed, 1/2 cups Plain Flour, 1/3 cups Brown Sugar, 1/3 cups Oats, and more.
Yes, Butterscotch Bars falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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