With all the Payday look-alikes posted lately this litterally popped off the page at me.
Recipe adapted from Seven Spoons
1 1/2 cups rolled oats (375 ml)
1/2 cup graham cracker crumbs (about 6 full cracker sheets (125 ml) crushed)
1/2 teaspoon fine salt (1 ml)
1/2 cup unsalted butter (125 ml) melted
1 cup butterscotch chips (250 ml)
1 cup chocolate chips (250 ml)
1 cup sliced almonds (250 ml)
1 can sweetened condensed milk
Preheat the oven to 350°F (180°C).
Line an 8-inch (2 L) square pan with aluminum foil so that the paper hangs over the sides of the pan.
Coat with nonstick cooking spray.
Stir the oats, graham crumbs and salt in a bowl to combine
Stir in the melted butter.
Press the crumbly oat mixture into the prepared pan.
Sprinkle butterscotch chips evenly on top, followed by chocolate chips and sliced almonds.
Pour condensed milk evenly over pan (it will sink in as it bakes).
Bake for 30 to 40 minutes, or until the top is golden brown and the edges are bubbling.
Cool to room temperature in the pan, then chill for at least 4 hours before slicing into bars.
Store toffee bars in the refrigerator for up to a week.
Recipe and by canyoustayfordinner