Learn how to make Coconut and Peanut Butterscotch Bars, one of Rita's recipes to help lower stroke risk.

Coconut and Peanut Butterscotch Bars


  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • ¼ cup unsalted butter, softened
  • 2 jumbo egg whites, lightly beaten
  • 1 teaspoon coconut extract
  • 1 cup all-purpose flour
  • ¼ cup instant oatmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon salt (optional)
  • ¼ cup butterscotch morsels
  • ¼ cup unsalted dry roasted peanuts
  • 2 tablespoons unsweetened flaked coconut
  • 2 tablespoons nonfat sweetened evaporated milk


  1. Preheat oven to 350 degrees. Spray 8-inch square baking pan with non-stick coating spray.
  2. Place sugar, brown sugar and butter in bowl. Mix until well blended, about 2 minutes. Add egg whites and coconut extract; mix until well blended, about 1-2 minutes.
  3. In medium bowl stir together flour, oatmeal, baking powder and salt.
  4. Spoon dry ingredients into sugar-butter-egg white mixture; mix at low speed just to blend. Transfer to prepared baking pan; spread evenly. Top with butterscotch morsels, peanuts and coconut; drizzle condensed milk over all.
  5. Bake 25-30 minutes, until lightly browned and center is firm. Remove to wire rack to cool; cut into 16 servings. Serve warm or cover tightly and store.

Makes 16 servings.