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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This recipe was given several 5-star ratings from Better Homes & Gardens readers. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 1/2 cups quick-cooking rolled oats |
1/2 cup graham cracker crumbs |
1 cup semisweet chocolate piece (6 ounces) |
1 cup almond toffee bits |
1 cup almonds (sliced or chopped) |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Heat oven to 325 degree F.
2. Melt butter or margarine in a 13x9x2-inch baking pan in the oven (about 6 minutes).
3. Remove pan from oven.
4. Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon.
5. Sprinkle the chocolate pieces, toffee bits, and almonds evenly over crumb mixture.
6. Drizzle all with sweetened condensed milk.
7. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned.
8. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie.
9. Cool completely in pan on a wire rack; cut into bars.
10. Makes 48 bars.
11. TOFFEE-FRUIT BARS: Substitute 1/2 cup snipped dried apricots for 1/2 cup of the chocolate pieces. Continue as above.
12. MAKE-AHEAD TIP: Cover pan and store in the refrigerator up to 3 days.
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