Butterscotch Bars

My husband has an unholy obsession with butterscotch. Seriously. He loves cookies or bars with those butterscotch chips that are sold next to the chocolate ones. I find them a little gross - something about super-sweet hydrogenated palm oil and artificial flavors just doesn't please my palate. But, this recipe rocks! Leave it to the folks at America's Test Kitchen!

Oatmeal Butterscotch Bars

Makes 36 Bars

Bars
1 1/4 cups all-purpose flour
2 cups quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened, each stick cut into 8 pieces
3/4 cup butterscotch chips
1 cup packed dark brown sugar
2 teaspoons vanilla extract
1 large egg

Glaze
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt
1/4 cup butterscotch chips

1. For the bars: Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.

2. Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.

3. Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.

4. For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.

5. Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.)