Chocolate Butterscotch Ripple Squares | Recipes

Chocolate Butterscotch Ripple Squares

(73) Ratings:
Prep Time:
Baking Time:
Makes:about 36 squares
Freezing:excellent

Not only are these decadent squares delicious, they’re versatile too. Try substituting the walnuts with pecans, hazelnuts or even peanut butter chips for a whole new taste sensation.

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 packed brown sugar
2 eggs
1 cup 250 mL butter, melted
1 1/2 tsp 7 mL vanilla extract
1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
2/3 cup 150 mL Robin Hood Oats
1/3 cup 75 mL cocoa powder
1 cup 250 mL chopped walnut

Directions

  1. Preheat oven to 350°F (180°C).  Grease a 13" x 9" (33 cm x 23 cm) cake pan and line with parchment paper.
  2. 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.
  3. 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.
  4. Bake in preheated oven at for 30 to 35 minutes, or until set. Cool completely; cut into squares.

Nutritional Information

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