I don’t know about you guys, but I’ve always LoVeD Butterscotch!! For my birthday, my aunt got me some of Lily’s new Butterscotch chips. Yesterday, I asked my mom what new recipe I should make for you guys, and mentioned my butterscotch chips. She looked up some recipes with butterscotch in them, and found a cookie recipe. It was full of white flour, and sugar, so obviously I had to modify it.
Now, the original recipe was for cookies, and said to put the dough in the fridge for 30 minutes. I don’t know about you guys, but ain’t nobody got time for that!! That’s why I made them into bars. Maybe I’m a tad lazy too. Hehe!
Do you guys like those videos where they add all the ingredients in a bowl, and show it from the top like this?? I know it’s not a video, but I’m not that high tech so this will have to do for now.
It may not look like it, but they’re super gooey before they’re baked. I baked them a little long because I was guessing, and this recipe was supposed to be cookies. That’s why I shortened the amount of bake time for you guys.
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Healthy, Butterscotch Bars (Sugar free)
Ingredients
- 1/2 cup Butter (Softened)
- 1/4 cup Pure Maple Syrup
- 1 tsp Pyure (or preferred sweetener)
- 1 Large egg (room temp)
- 1 tsp Pure Vanilla extract
- 1 cup Spelt flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1 & 1/2 cup Old-Fashioned Rolled Oats
- 1 cup Butterscotch Chips (Lily's stevia sweetened)
Instructions
- Preheat the oven to 350F
- In a large bowl with a mixer, mix together your butter, maple syrup, and pyure until well combined.
- Add the egg and vanilla and mix well.
- In a separate medium bowl, whisk together all the dry ingredients EXCEPT the butterscotch chips.
- Spray an 8x8 with coconut oil spray, and pour the batter in. Spread out evenly.
- Bake for 15-20 minutes, or to desired doneness. Allow to cool slightly before cutting and eating!!
- Store in the fridge in an airtight container for up to 1 week, then put in the freezer. That is...if there is any actually still left!! HAHA Enjoy!!!
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