Butterscotch Cranberry Walnut Oatmeal Bars
 
Prep time
Cook time
Total time
 
A twist on classic oatmeal cookies, these bars are 100% whole grain from oats and whole wheat flour, plus filled with nutrient-rich walnuts and dried cranberries. Topped with a decadent browned butter glaze.
Author:
Recipe type: Dessert
Serves: 56 bars
Ingredients
  • 1 bag (11 oz.) butterscotch chips
  • 1 ¼ cups chopped dried cranberries, divided
  • 1 ¼ cups chopped walnuts, divided
  • 1⅓ cups white whole-wheat flour (Kroger or King Arthur brand)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (2 sticks) Kroger salted butter, softened
  • ¾ cup firmly packed brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 3 cups Kroger old-fashioned oats, uncooked
  • Browned Butter Glaze
  • ¼ cup salted butter, cut into 4 equal pieces
  • cups powdered sugar
  • to 4 tablespoons whole milk
Instructions
  1. Preheat oven to 350°F. Coat 10x15x1-inch jelly roll baking pan with vegetable cooking spray. In a medium bowl, combine butterscotch chips, ¾ cup dried chopped cranberries and ¾ cup chopped walnuts. Set aside. In another medium bowl, whisk together flour, salt, baking soda and cinnamon; set aside. In a large bowl with electric mixer, beat butter, brown sugar and granulated sugar until creamy. Add eggs, vanilla and orange zest; beat well. Add flour mixture and mix just until blended. Stir in oats and chip-nut-fruit mixture. Spread or pat batter in pan evenly. Bake 17 – 19 minutes or until light golden brown. Bars may appear slightly sticky in center with toothpick and they will appear a tad “puffed”. They’ll deflate once cooled. Be sure not to overcook, as bars harden slightly as they cool. Cool on wire rack. Once cooled, spread with browned butter glaze and sprinkle with remaining ½ cup dried cranberries and ½ cup chopped walnuts. Cut into bars and store in tightly covered container between layers of waxed or parchment paper. Makes about 28 large bars (4 x 7 cut) or 56 rectangular or diamond bars.
  2. Browned Butter Glaze
  3. Place powdered sugar in large glass bowl. Set aside. In a heavy saucepan over medium heat, heat the butter pieces, stirring constantly, until completely melted. Cook and stir constantly for 2 to 4 minutes until the butter starts to brown and smells nutty. Watch and stir closely, as it’ll turn to burned butter in seconds. Pour browned butter over powdered sugar immediately. Stir while adding a couple tablespoons milk. Add more milk until glaze is desired spreading consistency. You’ll have enough for a thin iced layer over bars. Sprinkle with remaining berries and nuts.
Recipe by at https://kimgaleaz.com/2020/12/perfect-pairs-holiday-cookies-and-seasonal-songs/