I really enjoying searching through my cookbooks or recipes I have collected to find new and interesting treats to make for the church's Cafe Treats. This recipe I found intriguing.
I found it in Barron's The Great American Bake Sale cookbook that I got (yes, you are correct) at an estate sale. In the margin for the recipe, it states, " This old Virginia recipe "originally" came from Scotland...and somewhere along the way butterscotch chips got in there. I guess that's what's called culinary evolution!"
I would love to know how it got its name. I finally decided it was because of the honey in the recipe, but other than that, I don't have a clue.
When it came time for me to write on the display board for the treat, I just wrote Honey Butterscotch Oatmeal Bars. That better described to the patrons what was in the bars. That's all they care about really. If I could I shared the story of the recipe and several people selected one just because of the story.
I loved the bars and will probably have to make them again sometimes just for us because they were all eaten (except for the one I took out for me to sample). I definitely enjoyed the taste of the butterscotch chips and honestly think the Old-Fashioned Oats on top were a good substitution for the slivered almonds. The almonds would have been a added treat though.
I hope you will give the recipe a try.
BEE'S KNEES BARS
1 cup (2 sticks) butter or margarine, softened
1/3 cup honey
1 teaspoon vanilla or almond extract
1-1/2 cups flour
1-1/2 cups quick-cooking rolled oats
1/2 teaspoon salt
1 cup (6 oz pkg) butterscotch chips
1/2 cup blanched slivered almonds (I used a scant 1/2 cup old fashioned oats)
2 tablespoons honey
Preheat the oven to 350 degrees F.
Scrape the sides of the bowl.
Blend together the flour, quick oats, and salt.
blend well.
Stir in the butterscotch chips.
Press the dough into an ungreased 9 x 13 - inch pan.
spread it out as best as I can.
Cool completely before cutting into bars.
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