Mock Baby Ruth Bars

• servings: 30 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

4 cup oatmeal

1 cup brown sugar (golden or dark)

1/4 cup corn syrup (light or dark)

2/3 cup salted butter

1/4 cup peanut butter (smooth or crunchy)

1 teaspoon vanilla extract

1/2 cup chocolate chips ((6 oz) any type (bittersweet, semi-sweet, etc))

1/4 cup butterscotch chips ((3 oz))

2/3 cup peanut butter (smooth or crunchy)

Directions

For the Oatmeal Cookie Base

In a large microwave-safe bowl, add butter and heat in the microwave for 1 minute. Whisk butter until it's completely melted with no clumps.

Add the following ingredients to the butter, whisking inbetween: brown sugar, corn syrup, peanut butter, and vanilla extract. Finish by folding in the oatmeal with a spatula, making sure it's thoroughly mixed.

Pour oatmeal mixture into the bottom of a 9x13 baking dish. Use the back of a spoon to smooth the oatmeal out into a thick, even layer. Set dish aside.

For the Chocolate Butterscotch Topping

In another small microwave-safe bowl, add the chocolate and butterscotch chips. Microwave for 1 minute, then stir chips. If needed, microwave for another 30 seconds, then stir chips again. When chips have melted, add in peanut butter, whisking together until smooth.

Pour chocolate butterscotch topping over oatmeal layer. Use a spatula to spread the topping so that it completely covers the oatmeal.

Let stand in the refrigerator until topping solidifies, roughly 2 hours. For a faster set time, place the dish in the freezer for 1 hour. Use a pizza cutter or sharp knife to cut bars. Run a thin spatula or knife under bars before removing from pan.

Nutrition

• Serving Size: 1 bar
• Calories: 162 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 11 mg
• Sodium: 85 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 3 g