You can't go wrong with a decadent butterscotch filling sandwiched
inside a crunchy oat crumb base and topping!
So easy to make and so good with a cup of tea or coffee!
The credit goes to my friend Ruth Ann who served them at
a wedding celebration where I remember making a mental
note to ask for the recipe.
To my regret, it has taken me years to finally make it happen.
A parchment-lined pan works best as the filling sticks to the sides
even if it is sprayed. Pour the filling onto the base as soon as the
butterscotch chips are melted and the remaining ingredients added.
The filling will spread easier if it is hot and even so, will pick up
some of the crumbs no matter how careful you work.
Allow to cool before slicing into bars.
Excellent for freezing.
1 3/4 cups all-purpose flour
1½ cups quick oats
1 cup brown sugar, lightly packed
3/4 tsp. baking soda
¼ tsp. salt
3/4 cup butter or margarine, softened
Stir together flour, oats, brown sugar, baking soda and salt. Add butter
and mix until crumbly. Press ½ crumb mixture firmly into a parchment-lined
10 x 15 -inch jelly roll pan. Reserve remaining crumbs.
1 3/4 cups butterscotch chips
1 can sweetened condensed milk
2 tbsp. butter
½ tsp. salt
1 tsp. vanilla
1 cup walnuts, coarsely chopped
In a heavy saucepan, heat together butterscotch chips, sweetened condensed milk,
and butter over low heat, stirring constantly until melted and smooth,
Remove from heat; stir in salt, vanilla and nuts.
Pour evenly over prepared crust. Sprinkle with reserved crumbs; pat down lightly.
Bake in preheated 350 degree oven for 25 minutes or until golden brown.
Yield: 35 bars approx. 2 x 2 inches