Chocolate Butterscotch Ripple Squares Recipe

Name: Chocolate Butterscotch Ripple Squares
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: serving size: about 36 squares
Ingredients: 1 pkg butterscotch chips; 1 can Eagle Brand® Regular Sweetened Condensed Milk; 2 tbsp butter; 2 1/4 cups packed brown sugar; 2 eggs; 1 cup butter, melted; 1 1/2 tsp vanilla extract; 1 1/2 cups Robin Hood® Original All Purpose Flour; 2/3 cup Robin Hood Oats; 1/3 cup cocoa powder; 1 cup chopped walnut

Ingredients

1 pkg butterscotch chips
1 can Eagle Brand® Regular Sweetened Condensed Milk
2 tbsp butter
2 1/4 cups packed brown sugar
2 eggs
1 cup butter, melted
1 1/2 tsp vanilla extract
1 1/2 cups Robin Hood® Original All Purpose Flour
2/3 cup Robin Hood Oats
1/3 cup cocoa powder
1 cup chopped walnut

	PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD serving size: about 36 squares

Instructions

Preheat oven to 350°F (180°C).
Grease a 13" x 9" (33 cm x 23 cm) cake pan and line with parchment paper.
Heat butterscotch chips, sweetened condensed milk and 2 tbsp (30 mL) butter together over low heat in medium saucepan, stirring constantly until smoothly melted.
Set aside.
Mix brown sugar, eggs, melted butter and vanilla together in large mixing bowl until smooth.
Stir in remaining ingredients.
Mix well.
Spread half of dough in prepared pan.
Spread butterscotch mixture evenly over dough.
Dot spoonfuls of remaining dough on top.
Spread lightly with a knife to cover filling.
Bake in preheated oven at for 30 to 35 minutes, or until set.
Cool completely; cut into squares.