We’ve been trying to eat healthy meals about 75% of the time around here the past few months. There’s been the occasional dinner or lunch out at a restaurant or a dessert like this that I just can’t resist baking when a craving hits. I had half full bags of butterscotch and chocolate chips and a big bag of shredded coconut that I opened to make the Coconut Rice sitting in our cupboard calling out, “Please use me!” So I had to obey and I created this recipe based on some of the other dessert bars I’ve made over the years.

The key to a good dessert bar turns out to be baking the base layer without any of the toppings for a little while in the oven. This helps the bottom of the bars to “set” before all the other goodies on top start to weigh it down. I encourage you to try out different combinations such as white and dark/milk chocolate chips or toffee bits and coconut or Andes mint chocolates and coconut. Whatever you choose, follow the basic steps below and go ahead, indulge a little!

Chocolate Coconut Butterscotch Bars

Recipe by: Everyday Cooking Adventures, 2015 (Adapted from recipe in Gourmet, 2001)

Makes: 9 squares

Active time: 15 minutes

Total Time: 50 minutes

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 5 Tbsp. unsalted butter, melted and cooled
• 1 large egg
• 1/2 tsp. vanilla
• 1/2 cup chocolate chips (milk or semisweet)
• 1/2 cup sweetened flaked coconut
• 1/4 cup butterscotch chips

Directions:

1. Preheat oven to 350°F. Line an 8-inch square baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and spray with cooking spray.
2. In a large bowl, toss together oats, flour, brown sugar, baking powder, and salt.
3. In a small bowl, beat together butter, egg, and vanilla with a fork. Stir into the oat mixture until combined. Spoon batter into baking pan.
4. Bake in middle of oven about 8-10 minutes until beginning to set. Remove from oven and carefully add chocolate chips and shredded coconut.  Gently top with the butterscotch chips.
5. Place back in the oven on middle rack and bake about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 9 squares. Store in an airtight container once cooled. Contained may be stored in refrigerator if your kitchen tends to get too warm.