Butterscotch Oat Squares
Makes 36 thin, crispy, chewy squares, like oatmeal candy. Results are best when made with a fresh bag of moist, brown sugar. If your sugar has been sitting in an opened bag and has dried out, the result won't be as good. This recipe is from the 1947 Robin Hood Prizewinning Recipes book, published in Canada.
- 1/2 cup melted butter
- 1 cup firmly packed brown sugar
- 1/2 tsp vanilla
- 1 tsp baking powder
- 2 cups uncooked oat flakes
- Preheat oven to 375 degrees F.
- Combine brown sugar, baking powder and oats in a mixing bowl.
- Add melted butter and vanilla, blend thoroughly.
- Spread mixture thinly in two ungreased 8" square pans.
- Bake in 375 degree oven 8 to 10 minutes or until golden brown.
- Remove from oven and let stand 5 minutes.
- While still warm, loosen outside edges and cut in squares or bars with a sharp knife.
- Allow to cool thoroughly, then remove from baking pans.
Filled Oat Squares
- 1 cup brown sugar
- 1-1/4 cup uncooked oats (rolled or flakes)
- 1-1/2 cups all purpose flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3/4 cups butter or margarine
- 1 egg yolk beaten with 1 Tbsp water
- filling: fruit spread, pie filling, raisins, nuts, or chocolate chips
- Preheat oven to 350 degrees F.
- Grease an 8x12 inch pan.
- Combine sugar, oats, flour, salt, cinnamon and butter. Spread half the mixture in the pan.
- Dollop fruit filling on top, or sprinkle a handful of raisins or chocolate chips on top (whatever you have on hand).
- Press the rest of the oatmeal mixture on top of that.
- Brush egg yolk and water mixture over everything.
- Bake about 20 minutes.
- Cool. Cut in squares.
