A delicious and versatile recipe. For a different taste sensation, try substituting walnuts with pecans, hazelnuts or even peanut butter chips.
Makes: about 36 squares
Ingredients:
1 pkg (300 g) butterscotch chips
1 can (300 mL) Eagle Brand® Regular sweetened condensed milk
2 tbsp (30 mL) butter
2 1/4 cups (550 mL) brown sugar, packed
2 eggs
1 cup (250 mL) butter, melted
1 1/2 tsp (7 mL) vanilla
1 1/2 cups (375 mL) Robin Hood® All Purpose Flour
2/3 cup (150 mL) Robin Hood® Oats
1/3 cup (75 mL) cocoa powder
1 cup (250 mL) walnut, chopped
1 can (300 mL) Eagle Brand® Regular sweetened condensed milk
2 tbsp (30 mL) butter
2 1/4 cups (550 mL) brown sugar, packed
2 eggs
1 cup (250 mL) butter, melted
1 1/2 tsp (7 mL) vanilla
1 1/2 cups (375 mL) Robin Hood® All Purpose Flour
2/3 cup (150 mL) Robin Hood® Oats
1/3 cup (75 mL) cocoa powder
1 cup (250 mL) walnut, chopped
Directions:
1. HEAT butterscotch chips, sweetened condensed milk and 2 tbsp (30 mL) butter together over low heat, stirring constantly until smoothly melted. Set aside.
2. MIX brown sugar, eggs, melted butter and vanilla together until smooth. Stir in remaining ingredients. Mix well. Spread half of dough into greased 13" x 9" (33 cm x 23 cm) cake pan. Spread butterscotch mixture evenly over dough. Dot spoonfuls of remaining dough on top. Spread lightly with a knife to cover filling.
3. BAKE at 350°F (180°C) for 30-35 minutes, or until set. Cool completely; cut into squares.
2. MIX brown sugar, eggs, melted butter and vanilla together until smooth. Stir in remaining ingredients. Mix well. Spread half of dough into greased 13" x 9" (33 cm x 23 cm) cake pan. Spread butterscotch mixture evenly over dough. Dot spoonfuls of remaining dough on top. Spread lightly with a knife to cover filling.
3. BAKE at 350°F (180°C) for 30-35 minutes, or until set. Cool completely; cut into squares.
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