These soft, buttery oatmeal bars are simple to make and are topped with a to-die-for browned butter icing!Jump to Recipe
99% of the recipes you can find here on Dance Around the Kitchen are either family recipes or recipes I’ve created. However, there are a couple extra special ones that come from friends (that I’ve pleaded pleaasssseeee let me have the recipe!) 😉 ….and this is one of them! My friend Beth is truly one of a kind and I’m SO glad our studies (and a “few” boozy nights) brought us together at Iowa State!
Beth sent me a photo of these bars one night while she was cooking supper and I was intrigued. Probably because she called them “Wedgies.” Turns out when her grandmother would make these, the kids would always say “cut me a wedge,” so wedgies just kinda stuck! It took me less than 24 hours to get the recipe, try them and ask for permission to share the recipe with you all….because they’re just. SO. good.
How to make Browned Butter
In my opinion, the browned butter frosting takes these bars from really good to freaking awesome. Don’t let the browned butter intimidate you….it’s really quite simple!
- Place butter into a saucepan over medium heat.
- Let the butter melt completely, stirring occasionally.
- The butter will start bubbling rapidly. Continue to stir.
- The butter will start bubbling higher and get a little foamy looking. Keep stirring and be sure to pay close attention at this point.
- The butter will start to turn brown. As soon as you notice the color, pull the saucepan off the stove top so you don’t burn it.
- Pour into a bowl or ramekin to stop the butter from cooking in the hot pan. Be sure to use a spatula to get all the brown flecks into the bowl – it adds such good flavor!
What size pan to use for Oatmeal Bars
You’ll notice that I mention two options in the recipe notes. The original recipe calls for a jellyroll pan (10 1/2″ x 15 1/2″), but if you don’t have one, a half sheet pan works great too.
The jelly roll pan will result in bars that are thicker (and therefore take a bit longer to bake) whereas the sheet pan will be more thin and cook more quickly. Both are equally delicious! Find specific times and pan options in the recipe notes below.
Other favorite quick & easy cookie bars
Butterscotch Brickle Bars have a buttery shortbread crust and the most delicious butterscotch pecan topping that make them simply impossible to resist!
Oh Henry Bars are a quick dessert with a buttery oatmeal base and topped with a combo of chocolate and peanut butter!
Salted Nut Roll Bars have a soft buttery crust, a smooth marshmallow layer and a crispy crunchy topping. These are the ultimate sweet and salty treat!
And last but not least, these Chewy Salted Caramel M&M Blondies from my friend over at Cooking with Carlee sound so dreamy and I can’t wait to give them a try!
Get the Oatmeal Bars recipe below or PIN IT for later!
- 1 c butter or margarine
- 1 c brown sugar
- 1 c sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 c flour
- 1 tsp baking soda
- 3 c quick oats
Browned Butter Icing
- 5 tbsp butter
- 1 1/2 c powdered sugar
- 1 tsp vanilla
- 1/2 – 1 tbsp milk
- Preheat oven to 350°F and grease a pan. (See notes for size options)
- In the bowl of a stand mixer, cream the butter, brown sugar and sugar.
- Stir in the eggs and vanilla.
- Add the flour, baking soda and oats and mix until combined.
- Spread the mixture in the prepared pan and bake. (See notes for times, depending on pan size used)
- While the bars are in the oven, make the frosting.
- Place the butter in a saucepan and cook on medium heat until it turns light brown.
- Remove from the heat immediately and stir in the powdered sugar and vanilla.
- Add milk 1 tsp at a time until you have a nice spreading consistency.
- Pour the icing over the warm bars and spread.
- Let cool then cut into bars and enjoy!
- Jelly Roll Pan (10 1/2″ x 15 1/2″) – Bake 25-30 minutes OR
- Half Sheet Pan (12″ x 18″) – Bake 15-17 minutes