Butterscotch Revel Bars

I have a problem. A baking problem. I can’t get enough of it. It is a problem because most recipes make 12-24 servings and there are only 4 of us in our home. That means we are stuck eating all of whatever I make. I suppose I could freeze some of the treats, but the truth is neither John nor I are good at moderation when it comes to sweets.

After weeks of looking at a recipe for Chocolate Revel Bars I had pulled out of my latest issue of Cooks Country I decided it was time to make them. I opted for the butterscotch version, as we are big butterscotch fans in our house.

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Oh my wow. These suckers are delicious. Imagine using the topping for apple crisp (oatmeal, brown sugar, flour, almonds, and a shameful amount of butter)  as a cookie bottom layer. Now imagine that is topped with a mixture of butter, butterscotch chips, and sweetened condensed milk. The top layer is even more of the crumb topping.

Are you drooling yet? You should be. These heavenly bars are almost gone. I brought some to my book club this afternoon to help us get through them. John is in charge of eating the rest. They are amazing but incredibly unhealthy (337 calories each!).

These are now my go to pot luck dessert recipe. I can only be trusted to make them when I can get them out of my house. I really want to make them again, so please invite me to a party at your house. I promise to bring delicious treats.

These are from Cooks Country magazine. The website is a subscription, so it doesn’t work for me to post a link to it. I am able to e-mail the recipe from the site however, so if you are interested in the recipe leave me a comment with your e mail address and I’ll get it to you. If you don’t feel like leaving your e mail address out in a public space, you could send me a message on Instagram (I’m mildly_granola over there).

Now if you’ll excuse me, I’m off to eat the crumbs John has left behind. I said I was done with the bars, but I didn’t say I was done with bar remnants.

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