posted by Sparkie 02-03-103 5:33 PM
Butterscotch Chocolate Oatmeal Squares
1 cup Butter, softened, divided
2 cups packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
3 cups quick-cooking oats
1 can (300 ml) Eagle Brand Sweetened Condensed Milk
1 pkg (300 gr) Chipits Butterscotch Baking Chips
1 cup Chipits Semi-Sweet Chocolate Baking Chips
1 1/4 cups sliced almonds, divided
Remove 2 tbsp butter, set aside for filling. Beat remaining butter and brown sugar in a large bowl on medium speed of an electric mixer. Beat in eggs and vanilla. Gradually add flour, baking soda and oats. Mix well, set aside.
Combine reserved 2 tbsp. butter, Eagle Brand Milk, butterscotch chips and chocolate chips in medium saucepan. Cook over low heat, stirring often until melted. Remove from heat. Stir in 3/4 cup almonds.
Press 2/3 of oat mixture in greased 15 1/2" x 10 1/2" jelly roll pan. Spread chocolate mixture on top. Using fingers, dot remaining oat mixture over filling Sprinkle remaining 1/2 cup of almonds on top.
Bake at 350 degrees for 20 to 25 minutes or until top is lightly brown. Cool in pan on wire rack. Cut into squares.
Preparation time 20 minutes
Baking time 25 minutes.
Makes about 40 squares.
Freezing: Excellent.