Butterscotch Chocolate Oatmeal Squares
Ingredients
- 1 cup (250 mL) butter, softened, divided
- 2 cups (500 mL) packed brown sugar
- 2 eggs
- 2 tsp (10 mL) vanilla extract
- 2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour
- 1 tsp (5 mL) baking soda
- 3 cups (750 mL) Robin Hood® Oats
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 1 pkg (300 g) butterscotch chips
- 1 cup (250 mL) semi-sweet chocolate chips
- 1 1/4 cups (300 mL) sliced almonds, divided
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Line a 15” x 10” x 3/4” (2 L) jelly roll pan with parchment paper, overlapping the 2 longer sides for easy removal.
Step 2:
Reserve 2 tbsp (30 mL) butter. Beat remaining butter and brown sugar on medium speed of an electric mixer. Beat in eggs and vanilla extract. Gradually add flour, baking soda and oats. Mix well. Set aside 2 cups (500 mL) for topping. Press remaining oat mixture into prepared pan.
Step 3:
Combine reserved 2 tbsp (30 mL) butter, condensed milk, butterscotch chips and chocolate chips in medium saucepan. Cook over low heat, stirring often until chocolate is melted. Remove from heat. Stir in 3/4 cup (175 mL) almonds. Spread chocolate mixture evenly over base. Crumble reserved oat mixture over filling. Sprinkle remaining 1/2 cup (125 mL) almonds on top.
Step 4:
Bake in preheated oven 20-25 minutes, or until top is lightly brown. Cool in pan on wire rack. Cut into 2” (5 cm) squares.