Raise your hand if you’re excited that St. Patrick’s Day is almost here. You better have your hand raised. Don’t make me come find your non-green-wearing-tuckus and pinch you for being a party pooper. You need to get your holiday on, and by that, I mean that you need to don your green apparel, belt out Danny Boy like it’s your most favorite song EVER, and drink lots and lots of beer. Skip the green beer though, because that’s just disgusting, not to mention weird. I doubt even leprechauns drink that swill. And I won’t even go into the after effects. Yes, perhaps it’s better to steer away from that “colorful” conversation.

This year I decided that my St. Patrick’s Day treat needed to have a little bit of everything in it because I just couldn’t decide on one thing. When in doubt, add everything you can think of. That’s my way of thinking. Not only is there a layer of melted caramel, but also chocolate chips, butterscotch chips, pecans, M&M’s, a layer of melted chocolate, a layer of drizzled butterscotch, a Butterfinger Candy Bar, and two types of oatmeal. I even made sure to use Irish oatmeal to make the leprechauns happy.  I’m sure beer or whiskey would have been much more appreciated, but sometimes you just need to work with what you’ve got. After all, green M&M’s have got to be better than green beer, right?

Ingredients:

Bars:

• 1 3/4 Cups All-Purpose Flour
• 1 1/2 Cups Light Brown Sugar, Packed
• 1 Cup Quick Cooking Oats
• 1 Cup Steel Cut Oats
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Kosher Salt
• 1 Cup Unsalted Butter, Melted
• 2/3 Cup Butterscotch Morsels
• 1/3 Cup Miniature Semi-Sweet Chocolate Chips
• 1 (1.9-oz.) Butterfinger Candy Bar, Finely Chopped
• 1 (11-oz.) Bag Caramel Bits
• 1/3 Cup Heavy Whipping Cream
• 1/2 Teaspoon Vanilla

Topping:

• 1/2 Cup Miniature Semi-Sweet Chocolate Chips
• 1/4 Cup Miniature M&M’s
• 1/2 Cup Pecans, Chopped
• 1/2 Cup Butterscotch Morsels
• 2 Tablespoons Heavy Whipping Cream

Directions:

Bars:

1. Preheat oven to 350 degrees.
2. Line a 13×9 baking pan with parchment paper; set aside.
3. In a large mixing bowl, whisk together the flour, brown sugar, oats, baking soda, and salt.
4. Drizzle the butter into the flour mixture; mix until well combined.
5. Press 3 1/4-cups of the flour and oat mixture evenly into the baking pan.
6. Top with butterscotch morsels, miniature chocolate chips, and finely chopped Butterfinger bar; set aside.
7. Combine the caramel bits and whipping cream over medium-low heat, stirring constantly until smooth.
8. Stir in the vanilla, and then drizzle evenly over the mixture in the baking pan.
9. Top with the remaining flour and oat mixture, lightly press to make even, and then bake for 20 minutes.

Topping:

1. Melt the chocolate chips, and then spread the melted chocolate over the uncut bars.
2. Top immediately with Miniature M&M’s and chopped pecans, using the palm of your hand to gently press them down into the melted chocolate.
3. Combine the butterscotch morsels and whipping cream over medium-low heat, stirring constantly until smooth.
4. Drizzle the melted butterscotch over the uncut bars.
5. Refrigerate for at least 4 hours before cutting into bars.

Suggestions:

• If you can’t find caramel bits, you may replace them with unwrapped caramels.
• I have this insane habit of buying M&M’s and then separating them by colors to use for specific holidays. These miniature green ones were from a Christmas mix. I often use the red ones for Valentine’s Day. It works for me, but maybe you aren’t as weird/crazy/picky when it comes to the color of your M&M’s, and in that case, I suggest using a normal color variety.
• I love the crunchiness in these bars from the 1-cup of steel cut oats, but you may choose to omit them and use 2-cups of quick cooking oats instead.
• These bars are obviously insanely sweet, so I suggest cutting them into smaller squares.

Improvements:

• Sprinkle sea salt over the bars.
• In lieu of melted butterscotch, drizzle the bars with additional melted caramel.

Print

Yum

Pot O’ Gold Butterscotch Carmelitas

Ingredients:

Bars:
• 1 3/4 Cups All-Purpose Flour
• 1 1/2 Cups Light Brown Sugar, Packed
• 1 Cup Quick Cooking Oats
• 1 Cup Steel Cut Oats
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Kosher Salt
• 1 Cup Unsalted Butter, Melted
• 2/3 Cup Butterscotch Morsels
• 1/3 Cup Miniature Semi-Sweet Chocolate Chips
• 1 (1.9-oz.) Butterfinger Candy Bar, Finely Chopped
• 1 (11-oz.) Bag Caramel Bits
• 1/3 Cup Heavy Whipping Cream
• 1/2 Teaspoon Vanilla
Topping:
• 1/2 Cup Miniature Semi-Sweet Chocolate Chips
• 1/4 Cup Miniature M&M's
• 1/2 Cup Pecans, Chopped
• 1/2 Cup Butterscotch Morsels
• 2 Tablespoons Heavy Whipping Cream

Directions:

Bars:
1. Preheat oven to 350 degrees.
2. Line a 13x9 baking pan with parchment paper; set aside.
3. In a large mixing bowl, whisk together the flour, brown sugar, oats, baking soda, and salt.
4. Drizzle the butter into the flour mixture; mix until well combined.
5. Press 3 1/4-cups of the flour and oat mixture evenly into the baking pan.
6. Top with butterscotch morsels, miniature chocolate chips, and finely chopped Butterfinger bar; set aside.
7. Combine the caramel bits and whipping cream over medium-low heat, stirring constantly until smooth.
8. Stir in the vanilla, and then drizzle evenly over the mixture in the baking pan.
9. Top with the remaining flour and oat mixture, lightly press to make even, and then bake for 20 minutes.
Topping:
10. Melt the chocolate chips, and then spread the melted chocolate over the uncut bars.
11. Top immediately with Miniature M&M's and chopped pecans, using the palm of your hand to gently press them down into the melted chocolate.
12. Combine the butterscotch morsels and whipping cream over medium-low heat, stirring constantly until smooth.
13. Drizzle the melted butterscotch over the uncut bars.
14. Refrigerate for at least 4 hours before cutting into bars.

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