Skinny Butterscotch Bars

Summer is the time to grill, but it's also one of my favorite times to bake. Living in the Pacific Northwest the summers are a little questionable, so on those days when the clouds show up and start pouring I love to stay inside and flip on that oven. Recently I have been wanting to make bread. Yeast and I are not the best of friends. I have made bread before and for some reason the last few times I can't get past the proofing part. Well, I am going to over come my little "fear" and make some bread this weekend. Looking forward to it!

These bars are one of the most crumbly sweet treats ever. Well, they aren't really that sweet, but they really do curb that craving for sure. I know a lot of people that aren't really into sweets and these would be prefect for them. After I made them I loved them, but I thought my mother (who has the biggest sweet tooth out of any one I know) would not like them as much. She usually compliments my cooking in one way or another, but this time she stopped me to tell me how much she loved these. They are really messy, but the filling is creamy and have a great carmel flavor. These are a great low calorie snack, and one I will make many times.

Butterscotch Bars
myrecipes.com


Ingredients:
1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, beaten lightly
2 cups all purpose flour
2 1/3 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
Cooking spray
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels (8oz)
1/8 teaspoon salt
1/2 cup finely chopped walnuts, toasted

Directions:

1. Preheat oven to 350º.
2. Combine sugar and butter in a large bowl. Stir in  vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13x9 in baking pan coated with cooking spray; press into bottom of pan. Set aside.
3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at high 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350º for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely. 

Makes 36 servings.

Nutrition: Calories 148; Fat 5.1g; Carb 23.4g; Cholesterol 11mg; Fiber 0.8g; Protein 2.6g; Sodium 87mg