Chocolate Butterscotch Ripple Squares

Originally posted on Facebook April 10, 2009

I recently cleaned out our recipe cupboard and found a bunch of "Robin Hood Flour's Baking Festival" catalog/brochure/recipe pamplet things. They had a whole bunch of great recipes in them. This recipe came from the 2000 edition.

Chocolate Butterscotch Ripple Squares

1 pkg (300g) butterscotch chips
1 can (300 ml) sweetened condensed milk
2 tbsp butter
2 1/4 cups brown sugar
2 eggs
1 cup melted butter
1 1/2 tsp vanilla
1 1/2 cups flour
2/3 cup oats
1/3 cup cocoa powder
1 cup chopped walnuts (I used almonds which I toasted first)

Preheat oven to 350 degrees, grease a 9x13 pan. Melt together butterscotch chips, sweetened condensed milk and 2 tbsp butter over low heat, stirring constantly until melted. Set aside. Mix together brown sugar, eggs, melted butter and vanilla until smooth. Then mix in the remaining ingredients. Pour half this mixture into the pan. Spread the butterscotch mixture over top. Drop the rest of the chocolate mixture on top and then spread it around so that it covers the butterscotch. Bake for 30-35 min. Cool completely and then cut into squares.

I'm not a big fan of butterscotch and I had some chips I needed to use up so this turned out to be a good way to do so. They were very gooey chocolate butterscotch brownies. I took then to my hovercraft group meeting and young adults and they went over well. So overall a good recipe to have on hand.