Chocolate Butterscotch Ripple Squares

Yummy! This would be the one word I would use to describe these squares. If I could describe them in a sentence, it would go something like this: ooey, gooey, chewy, rich chocolately, butterscotch bundles of goodness. No need to elaborate. I found this recipe in an old baking booklet I picked up at a grocery store way back when.

Chocolate Butterscotch Ripple Squares
1 package (300g) butterscotch chips
1 can (300mL) sweetened condensed milk
2 Tbsp. unsalted butter
2 1/4 cups packed brown sugar
2 large eggs
1 cup unsalted butter, melted
1 1/2 tsp. vanilla extract
1 1/2 cups white all-purpose flour
2/3 cup rolled oats
1/3 cup unsweetened cocoa powder
1 cup chopped nuts, optional (I didn't include them)

Preheat oven to 350◦F. Line a 9x13 inch pan with parchment paper.
In a medium saucepan over low heat, melt the chips, milk, and 2 Tbsp. butter, stirring until smoothly melted. Set aside. 

In a large bowl, mix the sugar, eggs, melted butter, and vanilla together until smooth. Add the remaining ingredients, mix well. Spread half of the dough in prepared pan, pour butterscotch mixture over. Dot with remaining dough, spread carefully with a knife to cover. Bake for 30-35 minutes or until just set.