Sweetened Condensed Milk: Add 946 ml (32 oz) Whole Milk or Milk Alternative (4 C) and 200g (7 oz) Light Brown Sugar (1 C packed) to a medium sized sauce pan. Heat on medium low and stir slowly until sugar has dissolved. Bring mixture to a low simmer and maintain that simmer for about 1 hr, 15 minutes to 1 hr, 30 minutes. DO NOT STIR while simmering and DO NOT BOIL. Occasionally skim off any impurities that foam up on the surface. Your milk is ready when you have reduced the amount by half. We continue to cook down until there are a little over 14 ounces left. Remove from the heat, stir and allow to cool in the pan. Store in the refrigerator in a lidded, pint sized jar until ready to use. Allow to come to room temperature before adding to the recipe.

Butterscotch Chips: add 57g (2 oz or 4 T) salted butter, 57g (2 oz or 1/4 C) coconut oil, and 100g (3.5 oz or 1/2 C packed) light brown sugar into a medium sized sauce pan. Heat on medium-low until the sugar is just dissolved in the liquid fats. Keep the temperature under 200 F/93 C. DO NOT BOIL! A digital read or candy thermometer works wonders. This process takes no more than 5 minutes. If you see any bubbles come to the surface, turn the heat to low. Whisk frequently. Add 1/2 tsp of vanilla, whisk and remove from heat. Pour into a greased 7” spring form pan. If you use a larger pan, no worries, your chips will come out a bit thinner. If not using a spring form pan, place unbleached parchment on the bottom of your pan and then grease. Place pan in the refrigerator for several hours until set. It’s ready when you push on the surface and it feels solid. If your finger leaves an indent, refrigerate for another hour or until set. These chips store beautifully in the refrigerator for several weeks. We keep ours in a sealed Mason jar.

Nutrition information provided below is for the recipe as written using Enjoy Life mini chocolate chips, homemade sweetened condensed milk, and  homemade butterscotch chips. Each bar weighs approximately 30g (1 oz).