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
• 2 1/2 cups (625 mL) all purpose flour
• 1 tsp (5 mL) baking soda
• 3 cups (750 mL) quick-cooking oats
• 1 can (300 mL) regular or low fat condensed milk
• 1 (300g) pkg CHIPITS® Butterscotch Baking Chips
• 1 cup (250 mL) CHIPITS® Semi-Sweet Chocolate Baking Chips
• 1 1/4 cups (300 mL) sliced almonds, divided

Directions

1. RESERVE 2 tbsp. (30 mL) butter; set aside for filling.
2. BEAT remaining butter and brown sugar in a bowl on medium speed of an electric blender. Beat in eggs and vanilla. Gradually add flour, baking soda and oats. Mix well; set aside.
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 melted. Remove from heat. Stir in 3/4 cup (175 mL) almonds.
4. PRESS 2/3 of oat mixture into parchment paper-lined 15" x 10" x ¾" (2 L) jelly roll pan. Spread chocolate mixture evenly over base. Crumble remaining oat mixture over filling. Sprinkle remaining ½ cup (125 mL) almonds on top.
5. BAKE at 350°F (180°C) for 20 to 25 minutes, or until top is lightly brown. Cool in pan on wire rack. Cut into squares.