Recipe
modified by Gretchen Wilson – June 22, 2010
For a
commentary-free and printer-friendly version of it, please click here.
Recipe originally published
in Cooking Light, April 2009.
One of the monthly features of the
magazine, Cooking Light, is when they take a fat, calorie and generally
unhealthy food favorite and make it a light meal/treat. I’ve tried several of these recipes and have
never been disappointed. I was giddy
with excitement when they decided to re-make butterscotch bars. See, I love bar cookies. I love butterscotch. I love streusel. This recipe has them all.
My finished product:
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Picture published with recipe:
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Looking at the two pictures, here’s
a couple things I would do different
- I’d run the dry ingredients of my streusel base & topping through a mini-chop or a food processor.
- I’d make sure my butterscotch layer was a little more melted so it would spread easier.
- I’d try to evenly distribute the topping over the top layer.
Now mine isn’t as pretty, but it
tasted delicious and ultimately that is what matters most.
Assessment:
for more details about what my
ratings mean, go to Gretchen’s Rating System
Mess: EH –
But it would definitely be a SIGH if I went with what I would do the next
time. There are a lot of bowls, spoons,
spatulas to clean and of course you’re pressing the initial crust with your
hands. Add in having to clean up a food
processor and that might just be a royal mess.
Start-to-Finish Time: About an hour – The bake time (assuming you
don’t have to bake any extra) is 30 minutes, so between the prep and assembly,
you’ll probably need close to an hour.
Prep Work: LOSS
OF FINGER POSSIBLE – Nothing extravagant in terms of technique, but there
is a lot of work to do before assembling.
Roasting the walnuts makes a slight mess in itself and if you don’t have
a mini-chop… let’s just say that I’ve literally almost lost finger trying to
chop nuts on a chopping board.
Ease of Recipe: COOK IT IN MY SLEEP – I was tempted to give it
THE BASICS,
but the truth is, there is nothing difficult about any of the steps. There may be a lot of them, but nothing out
of the ordinary.
Overall: SORRY HONEY, NO LEFTOVERS – Other than the
butterscotch chips, I always have everything in this recipe on hand and they
are DELICIOUS. If I need a quick, light
and absolutely delicious treat, this is the recipe I’d pull out.
Recipe Information:
Servings: 36
Nutritional Information (1 bar)
- Calories 148
- Total Fat 5.1g (Saturated Fat 2.7g)
- Cholesterol 11mg
- Sodium 87mg
- Total Carbohydrate 23.4g
- Fiber 0.8g
- Protein 2.6g
- Iron 0.8mg
- Calcium 31mg
Can you believe the calorie count
on this?!?! Delicious and not diet
busting.
Ingredients:
Changes denoted by red text
1 cup packed brown
sugar
5 tablespoons butter,
melted
1 teaspoon vanilla
extract
1 large egg, lightly beaten
9 ounces all-purpose
flour (about 2 cups)
2½ cups quick-cooking oats
½ teaspoon salt
½ teaspoon baking soda
Cooking spray
¾ cup fat-free sweetened
condensed milk
1¼ cups butterscotch morsels
(about 8 ounces)
1/8 teaspoon salt
½ cup finely chopped
walnuts, toasted
Ingredient Notes:
Walnuts – you’ll need to toast the walnuts yourself. In the equipment listing, you’ll see the
small skillet and wooden spoon to do this.
You should toast them prior to chopping.
Equipment Needed:
Kitchen Scale
Small skillet
Wooden spoon
Mini-chop
Small bowl (2 - beating eggs
& melting butter)
Fork (2 - beating eggs &
mixing)
Large bowl
Medium bowl
Spoon - mixing (3)
13x9" Baking pan
Microwave-safe bowl
Plastic spatula
Cooling rack
Knife
Equipment Notes:
Kitchen Scale – This doesn’t have to be one of the fancy
electronic ones. You can get a regular
scale from any discount retailer for under $20.
If you are trying to lose weight, a scale is useful beyond baking.
Mini-Chop – It isn’t NECESSARY, but it certainly makes chopping nuts
incredibly easy. You can also use a table-top
manual chopper if you’ve got one. Again,
you can find a mini-chop for under $20
at any discount retailer.
Baking pan – a baking pan is made of metal and can be used for nicely
browned baked goods. If you are using a
glass baking dish instead, reduce the temperature for baking to 350°F.
Directions:
(1) In
a small skillet, toast the walnuts, stirring often. Using a mini-chop, finely chop them.
(2) Preheat oven to 350°F.
(3) Combine sugar and butter in a large
bowl. Stir in vanilla and egg.
(4) Weigh or lightly spoon flour into dry
measuring cups and level with a knife.
Weighing is the best option when it
comes to baking. You can buy an
inexpensive scale at any discount retailer.
If you choose the dry measuring cups, do not pack the flour when
spooning it into the cup.
(5) Combine flour, oats, ½ teaspoon salt,
and baking soda in a bowl.
(6) Add oat mixture to sugar mixture; stir
with a fork until combined (mixture will be crumbly).
(7) Place 3 cups oat mixture into the
bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom
of pan. Set aside.
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