Yesterday, I attended the ‘Festival of Meats’. My friends have this festival every year in August. I know what you’re going to say, “Meats”? I’m a vegetarian…. but this festival is so much fun, I just have to go every year. Now for a little background on this event, as if the title isn’t descriptive enough. The fun is held outside, and there are tons of grills all being fired at once. There are chairs and blankets set up all over with people eating, drinking, and relaxing. There are so many different exotic, over the top meats. A few examples are Python balls (basically meatballs, but from a python), alligator gumbo, kangaroo kabobs, and much more. They even had chicken and waffle flavored ice cream! The ice cream may have turned out to be the best overall idea, since the heat index was well over 100 degrees, even after the sun went down. You got to love summer nights!
With all the inspired food options, I knew I had to bring my ‘A’ game, and come up with a creative dessert that didn’t have meat as an ingredient, but that everyone would love just the same. From past events, I knew that everyone loves my Carmelitas, but at the same time a lot of people have already had them. I decided to make a bar that contained a nice variety of yummy flavors, all packed into one, with a peanut butter sauce sandwiched inside. In fact, these bars had just about everything but caramel. The hardest part was coming up with a name. What do you name something with chocolate oats, peanut butter, and the guest star ingredient, ‘butterscotch’? Yes you read that right, ‘butterscotch’. I feel like butterscotch is often overlooked, and it’s really very easy to make.
For this recipe I didn’t actually make it, since I used butterscotch chips instead. But butterscotch is simply butter, dark brown sugar, heavy cream, and vanilla. Butterscotch is very similar to toffee, except with butterscotch the sugar is boiled to a soft crack, and for toffee it’s boiled to a hard crack. The taste of butterscotch is really that of butter and brown sugar. The ingredients are very similar to caramel, except caramel uses white sugar.
These bars are not difficult to make, since the crust and topping both consist of the same exact batter. The batter for this is basically an oat crumb, very similar to my peach crumb bars. All the ingredients are literally thrown into a standing mixer or bowl for a hand held, and mixed together. After the bottom layer is added to the pan, then the dark chocolate chips and butterscotch chips are placed on top. On the stove you melt peanut butter, almond milk, and vanilla, then pour it over the chips. This causes some of the chips to melt slightly. Lastly, the remaining batter is added to the top.
I’m sure you can now imagine how delicious these bars are. The butterscotch stands out the most, but is definitely complemented with the gooey peanut butter and dark chocolate… all of which is sandwiched in an outer layer of oats and brown sugar. Still no name yet. Maybe Butterscotch and Beyond Bars’? I’m sold!
I could tell immediately that these little tasty bars were a big hit at the festival, since they were practically gone after the first course of grilling. Not sure if the butterscotch was as great as the python or kangaroo, haha J, but it definitely gave these exotic treats a run for their money.