Butterscotch Chocolate Oatmeal Squares |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Or should we say Oatmeal Sandwich bars ! A soft creamy butterscotch-chocolate filling is sandwiched between two layers of oatmeal crust. Simply divine - This recipe freezes well - Ingredients:
1 cup butter, softened, divided |
2 cups brown sugar, packed |
2 eggs |
2 teaspoons vanilla |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
3 cups robin hood oats or 3 cups old mill oats |
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat) |
1 (300 ml) package butterscotch chips |
1 cup semi-sweet chocolate chips |
1 1/4 cups almonds, sliced, divided |
Directions:
1. Preheat oven to 350°F Line a 15x10x3/4 -inch jelly roll pan with parchment paper, overlapping the longer sides for easy removal.
2. Reserve 2 tablespoons 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 for topping. Press remaining pat mixture into prepared pan.
3. Combine reserved 2 tablespoons butter, Eagle Brand, 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 almonds. Spread chocolate mixture evenly over base. Crumble reserved oat mixture over filling. Sprinkle remaining 1/2 cup almonds on top.
4. Bake in preheated oven for 20-25 minutes, or until top is lightly brown. Cool in pan on wire rack. Cut into 2-inch squares. Freezes well.
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