Here is a recipe I reworked for Oat, Chocolate Chip, Butterscotch Bars. I added coconut flour instead of regular flour to be gluten-free and made my own sweetened, condensed milk to make this a little healthier (by no means healthy!) treat.
Oat, Chocolate Chip, Butterscotch Bars
1/4-1/2 cup coconut flour
1 cup oatmeal
3/4 cup firmly-packed brown sugar
3/8 teaspoon salt
1 stick (4 ounces) butter, cold and cut up
1 (14 ounce) can Sweetened Condensed Milk (I made my own)
1 cup extra-dark chocolate chips
2/3 cup butterscotch chips
1/3 cup flaked sweetened coconut
Preheat oven to 350°. Grease a 9×13 pan (use butter).
In the bowl of a food processor, combine flour, oats, brown sugar and salt. Pulse to mix. Add butter and pulse until mixture is dry and sandy.
Reserve 2/3 cup oat mixture and press remainder on bottom of the pan. Bake 10 minutes.
Pour sweetened, condensed milk evenly over crust. Mix together chips and coconut flakes and sprinkle in an even layer across the condensed milk.
Sprinkle the reserved oat mixture over the chips and press down slightly.
Bake on center rack for 25 minutes or until lightly browned. Remove from oven and sprinkle a few more chocolate and butterscotch chips on top.
Let cool completely, and then cut into bars. They will be more crumbly than the kind made with wheat flour.