• Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
• In a 2-quart saucepan heat butterscotch pieces and the 1/4 cup butter or margarine over low heat, stirring constantly, till melted and smooth. Remove saucepan from heat. Add the powdered sugar, almond brickle pieces, and milk; stir till well combined. Pat butterscotch mixture into the prepared pan.
• In a small saucepan heat vanilla-flavored confectioner's coating over low heat, stirring constantly, till melted and smooth. Carefully pour the melted coating over the butterscotch layer; sprinkle with almonds.
• Chill about 1 hour or till firm. When firm, use foil to lift candy out of pan; cut candy into 1-inch squares. Store tightly covered.