>> Thursday, July 14, 2011
Earlier this week, I hosted a playgroup for my MOMS Club at our local YMCA pool. It was the perfect day for the pool...temperatures were in the mid 90's with high humidity, and the pool water was refreshing!
Anyway, as part of being a "playgroup host" we provide drinks and snacks for the group. I wasn't sure exactly what I wanted to take to the pool that the adults as well as kids would like and the lifeguards wouldn't hate me for! I decided on taking a fruit (watermelon), salty snack (goldfish) and sweet snack (Butter Pecan Bars). I prefer to make cookie bars in the summer so I don't have to open and close the oven and stay in the oven to switch trays every 10 minutes!
The inspiration recipe is actually a Chocolate & Oat Toffee Bars, but I modified it a little, so the below version is what I actually made.
- 3/4 c butter, room temperature
- 2 T butter per each type of chocolate you are using for the topping
- 1 package Butter Pecan box cake mix (I used Betty Crocker)
- 2 c uncooked quick-cooking oats
- 1/4 c brown sugar
- 1 egg
- 1 t vanilla
- 1 c butterscotch chips
- 1/2 c chopped pecans
- 1/3 c semisweet chocolate chips, 1/3 c butterscotch chips, 1/3 c white chocolate chips
- Preheat oven to 350. Grease 9×13” pan.
- Stir 3/4 c butter in a large bowl with a spatula until creamy. If necessary, stick in the microwave to soften a little, 10 seconds at a time.
- Add cake mix, oats, brown sugar, egg and vanilla; stir until well blended.
- Stir in butterscotch chips and pecans. Batter will be thick and almost dough-like.
- Pat dough into prepared pan.
- Bake 31-35 minutes or until golden brown.
- Remove from oven and cool completely in pan on wire rack.
- Melt remaining 2 tablespoons butter and white chocolate chips in small saucepan over very low heat.
- Drizzle warm glaze over bars. Repeat with butterscotch chips and chocolate chips.
- Let glaze set one hour at room temperature, or stick in the fridge to speed this process up a little.
- Cut into bars with sharp knife, serve and enjoy!