Butterscotch Revel Bars

by Allison @ Alli 'n Son on June 7, 2012

Welcome to Sweet Tooth Friday, a day devoted to all things sweet. Feel free to drool over today’s recipe, link up your own sweet recipes, and visit a few of the other sweet, sweet recipes shared by fellow bloggers.


Hello Friday, how are you? This week has been super, ultra crazy. A week of insane recipe creating, photographing, eating and sharing. I’m ready for a treat, anyone else?

On Monday I enticed you all with chocolate revel bars. Rich and gooey, decadent and fudgey. A sugar cookie and oat crust. These are by far one of my favorite bar recipes. In the world.

But I couldn’t stop at just chocolate revel bars. Oh no, I had to make the recipe my way. Without chocolate.


I don’t know why, but I had to try. I just had to.

And so, butterscotch revel bars were born. And now, after making you wait all week long, I’m sharing the recipe.


Butterscotch Revel Bars

Butterscotch Revel Bars Recipe

Gooey butterscotch with hints of caramel layered on top of the cookie-oat crust.

It’s butterscotch cookie bar brilliance.

Brilliance I say.

Now, before you get all worried, I’m not trading butterscotch in for chocolate. That will never happen. In my book, chocolate revel bars will always win. Hands down. But…these butterscotch revel bars, they keep me coming back. The hint of caramel, it beckons to me. It keeps me up at night. The extra gooeyness, I can’t get enough. There’s just something so unexpectedly good about these bars.

Butterscotch Revel Bars Recipe

Unexpectedly good. And sinful. Oh so sinful.

Butterscotch Revel Bars

Butterscotch Revel Bars

Butterscotch revel bars, with a sweetly-caramel filling surrounded by an oatmeal cookie crust.


    Crust and Topping
  • 3 cups old fashioned oats
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 eggs
  • 2 teaspoons vanilla
  • Butterscotch Layer
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (11 ounce) package butterscotch chips
  • 2 tablespoons butter
  • pinch fine sea salt


  1. Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper. Set aside.
  2. Crust and Topping
  3. In a medium-sized bowl combine the oats, flour, baking soda, and teaspoon of the salt. Set aside.
  4. Using an electric mix on medium speed cream butter for 1 minute. Add sugars and cream until light and fluffy, 304 minutes.
  5. Add eggs and vanilla, mixing until combined. Scrape down the bowl as needed.
  6. On low speed, add the oat mixture until just combined. Use a rubber spatula to finish combining the ingredients.
  7. Pat 2/3 of the oat mixture into the bottom the prepared 9x13 pan. Save the remaining mixture to sprinkle over the top of the chocolate layer.
  8. Butterscotch Layer
  9. Over low heat, in a small saucepan heat sweetened condensed milk, butterscotch chips, butter, and salt. Stir until smooth.
  10. Spread the butterscotch mixture over the oat mixture in the prepared pan.
  11. Dot with the remaining oat mixture, pressing lightly.
  12. Bake for 30-35 minutes. Cool completely on a wire rack.
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