recipe comes from the the Bitchin
Kitchen web site which is run by Faith Heinauer.
This is what she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
bars - Butterscotch-goodness meets chocolate and
oats. It's a match made in heaven".
2 cups all-purpose flour
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups semi-sweet chocolate chips
1 cup pecans, lightly toasted and coarsely chopped
1 cup butterscotch sauce
the oven to 350º.
and flour a 9 x 13-inch baking pan; set aside.
a medium bowl, combine the oats, flour, brown
sugar, baking soda, salt and cinnamon. Stir
together until thoroughly combined. Add the
butter and mix until blended.
half of the mixture in the pan and gently press
to form an even layer. Reserve the other half.
the first layer for 5 minutes.
from the oven and evenly sprinkle the chocolate
chips and pecans over crust. Drizzle the butterscotch
sauce over the pecans.
distribute the remaining oat mixture over the
caramel layer. Gently press the crumb layer
to make sure it is even.
until top layer is golden brown, about 18 -
and cool completely.
into little bite-size pieces – these babies