Apple Oat Bars with Salted Butterscotch Sauce

By Imperial Sugar

Prep Time:

45m

Bake/Cook Time:

35m

Yield:

24 bars

Chef Eddy gathered the warm and soothing taste of fall in these Apple Oat Bars with Salted Butterscotch Sauce. Tart apple compliments the sweet butterscotch for a wonderfully chewy and moist dessert. Serve warm with a scoop of vanilla ice cream to take it right over the top!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

1 lb. Dark Brown Sugar Box

Ingredients

2 sticks unsalted butter, very soft
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 cup Imperial Sugar Light Brown Sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 1/2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 cups old-fashioned rolled oats
2 large Granny Smith apples
1/4 cup whipping or heavy cream
3 tablespoons salted butter
3 tablespoons Imperial Sugar Dark Brown Sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Line a 9 x 13-inch baking pan with parchment paper, or coat with butter and flour. Set aside.
Mix butter until creamy, add both sugars and mix until fluffy. Add eggs one at a time scraping bowl in between. Add vanilla and salt.
Sift together flour, baking soda, baking powder, and cinnamon and add to above along with oats.
Peel apples, remove core and cut in small cubes. Mix into above and scrape batter into prepared pan.
Place in oven and bake until center bounces back when lightly pressed with a finger, about 35 minutes.
Meanwhile prepare butterscotch sauce by heating whipping cream, butter, brown sugar, salt, and vanilla. Boil for 2 minutes and remove from heat.
Drizzle butterscotch sauce onto apple bars once they have cooled. Cut into desired size.

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