It is has been hot here in Oklahoma, but it is August after all and August in Oklahoma means hot weather.
One thing I dread about hot weather is not being able to bake. I mean I can bake, but really when it is 100+ degrees outside the last thing you want to do is heat up your kitchen unnecessarily.
So, in our house we set aside the cookies, cakes, and other baked treats for treats that are quick and easy to make without heating up the house.
One of our favorite treats to make is no bake cookie bars. No bake cookie bars are quick and easy to make and contain everyday ingredients, so they are perfect for a quick summertime dessert.
Today I am sharing a butterscotch version of a no bake cookie bars. We love the regular chocolate no bake cookie bars, but these are a fun way to change them up for something a little different.
What is your favorite summertime treat to make that does not heat up the kitchen?
No Bake Butterscotch Cookie Bars
A fun take on a classic no bake cookie recipe.
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter
- 1- 5 ounce can evaporated milk
- 1 1/2 cups butterscotch chips (If you are gluten free be sure to read labels to be sure they are gluten free.)
- 1- 4 serving size instant butterscotch pudding ( you use the mix dry you do not mix up the pudding)
- 1 teaspoon vanilla
- 2 1/2 cups quick cooking oats ( I use gluten free quick oats)
Instructions
- In a large pan combine sugar, butter, and evaporated milk. Cook and stir until mixture comes to a full boil.
- Remove the pan from the heat and stir in butterscotch chips and pudding mix and stir until the chips have melted.
- Stir in the vanilla and oats until well combined.
- Spread onto a jelly roll type pan or a cookie sheet with sides. I use an 11x14 pan.
- Refrigerate until cookies are set up and cut into bars.
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 163mgCarbohydrates: 60gFiber: 2gSugar: 41gProtein: 5g
Nutritional values are approximate and aren't always accurate.
How much should the measurement of butterscotch chips be in this recipe? There is a typo of 1 1/1 cups.
Thanks,
Joyce
It should be 1 1/2. Sorry about that. It is fixed now.
mmmmmmmmmmm…..butterscotch! will have to try these. Thanks for the recipe…..way too hot to turn on the oven here in Arkansas too:)
I noticed on the link to the chocolate recipe, in the comments, someone mentioned a peanut butter free no bake chocolate bar recipe. Could I try the above recipe and sub the chocolate chips and pudding for the butterscotch chips and pudding? I have pudding I need to use up anyway, so I’m looking forward to trying both flavors!
Yes this works with well with chocolate. I have made them that way also. I hope you enjoy them!
Thanks! Now I just need the evaporated milk!
Lovely recipe! I love how you used butterscotch chips and pudding! Thanks for the inspiration.
Hi Lynn,
My oven broke down last week. And the lazy me…still hasn’t got it fixed (too too lazy to even have a look at it myself). 😉
Kids had been pestering me for ‘something sweet’. And I was racking my brains thinking of something to gratify their sweet tooth without my dear oven.
Thanks for the share..hope to see them both beaming in the evening! 🙂
Can you use old fashioned oats if you don’t have any quick oats on hand? Thanks
I think the texture will be different, but it should work fine.
What can be used as a substitute for the instant butterscotch pudding? It’s not readily available in my country. Thanks. 🙂