• Chocolate Butterscotch Ripple Squares
    Chocolate Butterscotch Ripple Squares
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  • Preparation Time 20 minutes
  • Baking Time 35 minutes
  • Makes about 36 squares
  • Freezing Excellent
  • Chocolate Butterscotch Ripple Squares
    Chocolate Butterscotch Ripple Squares

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Set.
Make.

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Lets Make

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

Serving Size: about 36 squares

Next

Directions

Serving Size: about 36 squares

  • 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.
Finish

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