Mary Macleod's Butterscotch Toffee Squares


Seriously decadent and chocolaty, these squares are perfect for one-bite sweet satisfaction. Okay, maybe two. Go for the darkest chocolate you enjoy, to offset the sweetness a bit.


1 c
Mary Macleod's Butterscotch Crumbs ((that's half a full package))
1 cn
Sweetened Condensed Milk
2 T
1 c
Semi-sweet or Dark Chocolate Chips
3⁄4 c
Hershey Skor bits ((that’s about half of an un-snacked-on package!))


Prep time20 minutes
Cooking time40 minutes
Total time1 hour


  1. Pre-heat oven to 325F (160C)
  2. Into the bottom of an ungreased, heavy – glass, ceramic, Pyrex – baking pan (8" x 8"), add the butterscotch crumbs; firmly and evenly pressing right to the edges.
  3. Bake the crumb base for about 10 to 15 minutes or until just slightly more golden. Remove from oven and set aside near the stove.
  4. In a small, heavy-bottomed saucepan over medium heat, add the whole can of condensed milk and the butter. Using a whisk to stir constantly – the milk will stick and burn if not. Bring up to a gentle boil and, still whisking vigorously, cook for about 5 minutes.
  5. Pour milk mixture over shortbread base, if very thick, use the back of a spatula to spread out to the edges, and return to the oven for about another 10 -15 minutes or until bubbly and light brown around edges.
  6. In a small bowl, mix the chocolate chips and Skor bits together, then sprinkle and spread evenly over the hot dish of squares. Pop back into the oven for about 2 minutes or until the chocolate chips are shiny and beginning to melt. Remove from oven and either allow to cool as is, or, drag a fork through the chips, creating a streaky, frosted appearance.              
  7. When still just slightly warm, run a sharp knife around the edges, and cut the squares into 2-inch pieces. Allow to fully cool before removing from pan.