Butterscotch Creme Crescent Bars
|Sweetened condensed milk||14 Ounce (Not Evaporated)|
|Butterscotch chips||1 Cup (16 tbs) (6 Ounce)|
|Peanut butter||1 Cup (16 tbs)|
|Margarine/Butter||2 Tablespoon (Parkay)|
|Rolled oats||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour/Unbleached flour||1⁄3 Cup (5.33 tbs) (Pillsbury's Best)|
|Margarine/Butter, softened||1⁄3 Cup (5.33 tbs) (Parkay)|
|Crust||1 Cup (16 tbs)|
|Refrigerated quick crescent dinner rolls||8 Ounce (Pillsbury's Best)|
Heat oven to 375Â°F.
In saucepan, combine all filling ingredients except vanilla.
Cook over low heat just until chips are melted and mixture is smooth, stirring frequently.
Remove from heat; stir in vanilla.
In small bowl, combine all topping ingredients.
Unroll dough into 2 long rectangles.
Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Spread filling mixture over crust; sprinkle topping over filling.
Bake at 375Â°F. for 17 to 22 minutes or until golden brown.
Cool; cut into bars.