Recipe: Cooking Light Butterscotch Bars

This month's issue of Cooking Light has Butterscotch Bars as the feature recipe. I baked the bars and ate my way through at least a quadrant of the pan on Easter. It's a winner. Here's the recipe:

Butterscotch Bars

1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla
1 large egg
2 cups flour
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fat-free sweetened condensed milk
1 1/4 cup butterscotch morsels
1/8 teaspoon salt
1/2 cup finely chopped walnuts, toasted

Preheat oven to 350 degrees.

Combine sugar and butter in a large bowl. Stir in vanilla and egg. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture, stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 X 9-inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

Place condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-salt bowl; microwave at HIGH 1 minute or until butterscotch melts, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350 degrees for 30 minutes or until the topping is golden brown.

Calories per serving: 148
Fat per serving: 5.1 grams