But­ter­scotch Oat­meal Bars

Delight Gluten Free - - Indulge -

YIELD: 24 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: 45 MIN­UTES GLUTEN-FREE, SOY-FREE, NUT-FREE

2 cups gluten-free all-pur­pose flour 2¼ cups Quaker Gluten-free Quick 1-Minute Oats 1 tea­spoon sea salt, plus more

for sprin­kling 1 tea­spoon bak­ing pow­der ½ tea­spoon ground cin­na­mon 12 ta­ble­spoons soft­ened but­ter ¾ cup brown sugar 1 egg 1 ta­ble­spoon vanilla ex­tract 1 (14 ounce) can sweet­ened

con­densed milk 1 (11 ounce) bag but­ter­scotch chips

1. Pre­heat oven to 350 de­grees F. Line a 9x13inch bak­ing dish with foil and spray the foil with non­stick spray. Set aside.

2. In a mix­ing bowl, stir to­gether the gluten­free all-pur­pose flour, Quaker Gluten-free Quick 1-Minute Oats, sea salt, bak­ing pow­der and cin­na­mon. Set aside.

3. In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, cream to­gether the but­ter and brown sugar. Add in the egg and vanilla ex­tract and mix un­til well com­bined.

4. Slowly add the dry in­gre­di­ents into the wet in­gre­di­ents, mix­ing well af­ter each ad­di­tion.

5. Di­vide the pre­pared mix­ture and press ap­prox­i­mately 2/3 of the mix­ture into the bot­tom of the pre­pared bak­ing dish. Press the mix­ture evenly across the bot­tom and slightly up the sides. Set aside.

6. Us­ing ei­ther a dou­ble boiler or mi­crowavesafe bowl, melt to­gether the sweet­ened con­densed milk and but­ter­scotch chips un­til smooth. Pour this mix­ture over the top of the crust in the bak­ing dish and then sprin­kle the re­main­ing crust mix­ture over the top.

7. Bake for 20 to 25 min­utes un­til golden brown. Re­move from the oven and im­me­di­ately dust the top of the bars with sea salt. Cool com­pletely be­fore cut­ting into bars.

NU­TRI­TION PER SERV­ING: CALO­RIES: 263, FAT: 12G, SAT­U­RATED FAT 8G, CHOLES­TEROL: 29MG, SODIUM: 133MG, CAR­BO­HY­DRATES: 36G, FIBER: 2G, SUG­ARS: 24G, PRO­TEIN: 4G

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