Butterscotch Chocolate Oatmeal Squares

• 1 cup butter, softened, divided
• 2 cups brown sugar, packed
• 2 eggs
• 2 teaspoons vanilla
• 2 12 cups all-purpose flour
• 1 teaspoon baking soda
• 3 cups Robin Hood oats or 3 cups Old mill oats
• 1 (300 ml) caneagle brand sweetened condensed milk (regular or low-fat)
• 1 (300 ml) package butterscotch chips
• 1 cup semi-sweet chocolate chips
• 1 14 cups almonds, sliced, divided

1. Preheat oven to 350F Line a 15x10x3/4 -inch jelly roll pan with parchment paper, overlapping the longer sides for easy removal.
2. Reserve 2 tablespoons butter.
3. Beat remaining butter and brown sugar on medium speed of an electric mixer.
4. Beat in eggs and vanilla extract.
5. Gradually add flour, baking soda and oats .
6. Mix well.
7. Set aside 2 cups for topping.
8. Press remaining pat mixture into prepared pan.
9. Combine reserved 2 tablespoons butter, Eagle Brand, butterscotch chips and chocolate chips in medium saucepan.
10. Cook over low heat, stirring often until chocolate is melted.
11. Remove from heat.
12. Stir in 3/4 cup almonds.
13. Spread chocolate mixture evenly over base.
14. Crumble reserved oat mixture over filling.
15. Sprinkle remaining 1/2 cup almonds on top.
16. Bake in preheated oven for 20-25 minutes, or until top is lightly brown.
17. Cool in pan on wire rack.
18. Cut into 2-inch squares.
19. Freezes well.

butter, brown sugar, eggs, vanilla, flour, baking soda, oats, condensed milk, butterscotch chips, semisweet chocolate chips, almonds

Taken from www.food.com/recipe/butterscotch-chocolate-oatmeal-squares-382173 (may not work)