1
: Preheat oven to 350ºF (180ºC). Line a 15”x10”x 3/4” (2L) jelly roll pan with parchment paper, overlapping the 2 longer sides for easy removal.
2
: Reserve 2 tbsp (30mL) butter. Beat remaining butter and brown sugar on medium speed of an electric mixer. Beat in eggs and vanilla extract. Gradually add flour, baking soda and oats. Mix well. Set aside 2 cups (500mL) for topping. Press remaining oat mixture into prepared pan.
3
: Combine reserved 2 tbsp (30mL) butter, condensed milk, butterscotch chips and chocolate chips in medium saucepan. Cook over low heat, stirring often until chocolate is melted. Remove from heat. Stir in ¾ cup (175mL) almonds. Spread chocolate mixture evenly over base. Crumble reserved oat mixture over filling. Sprinkle remaining ½ cup (125mL) almonds on top.
4
: Bake in preheated oven 20-25 minutes, or until top is lightly brown.Cool in pan on wire rack. Cut into 2” (5cm) squares.