Recipe of the Month from Midnight Snacks Are Murder by Libby Klein

Wide awake from a late-night hankering for delicious nibbles? Whip up a batch of paleo-friendly “Gluten-Free Oatmeal Butterscotch Bars” from the kitchen of baker, B&B owner, and amateur sleuth Poppy McAllister and snuggle up to the second book in Libby Klein’s yummy Poppy McAllister Mystery series – MIDNIGHT SNACKS ARE MURDER. When her sassy sleepwalking aunt is accused of committing murder, Poppy McAllister must put on her sleuthing cap in order to find the real killer…all while dealing with a meddling former mother-in-law, a dubious handyman, Italian Mamma stink eye, and bad yelp reviews! And don’t forget, this delightfully title also includes seven recipes from Poppy’s gluten-free baking business.

Gluten-Free Oatmeal Butterscotch Bars

Bars

1¼ cups one-to-one gluten-free flour

2 cups gluten-free quick-cooking oatmeal

½ teaspoon baking soda

½ teaspoon salt

¾ cup butterscotch chips

16 tablespoons (2 sticks) browned butter

(I’ll explain below)

1 cup packed dark brown sugar

1 large egg

2 teaspoons vanilla extract

Crumble Topping

½ cup (1 stick) unsalted butter, melted

1 cup gluten-free flour

RECIPES 369

¾ cup gluten-free rolled oats

½ cup granulated sugar

¼ cup light brown sugar, packed

pinch salt

Glaze

¼ cup butterscotch chips

4 tablespoons dark brown sugar

2 tablespoons cream

½ teaspoon salt

1. Preheat the oven to 350° F and adjust an oven rack to the middle position. Line a 9 x 13-inch baking dish with parchment, making sure the parchment comes up the sides of the dish.
2. In a medium bowl, whisk together the gluten-free flour, oats, baking soda, and salt.
3. Place the ¾ cup butterscotch chips in a large bowl.
4. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn.
5. Pour the hot butter over half the butterscotch chips and whisk together until melted and smooth.
6. Whisk in the brown sugar until combined.
7. Whisk in the egg and vanilla.
8. Stir in the flour mixture, just until incorporated.
9. Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges.
10. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16–18 minutes.
11. While the bars bake, place the ¼ cup butterscotch chips, brown sugar, water, and salt in a small microwave safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50 percent power.
12. Whisk to combine well.
13. Drizzle the glaze over the warm bars.
14. Let the bars cool completely in the pan. Remove the bars from the pan using the parchment overhang and cut into squares.

ABOUT THE AUTHOR

Libby Klein graduated Lower Cape May Regional High School sometime in the ’80s. Her classes revolved mostly around the culinary sciences and theater, with the occasional nap in Chemistry. She has worked as a stay at home mom, climbing the ladder up the ranks to the coveted position of Grandma. She also dabbles in the position of Vice President of a technology company, which mostly involves bossing other people around, making spreadsheets and taking out the trash. A member of Mystery Writers of America and Sisters in Crime, she writes from her Northern Virginia office while trying to keep her cat Figaro off her keyboard. Find her online at www.LibbyKleinBooks.com.

Website: www.LibbyKleinBooks.com

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