| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | c | All-Purpose Flour |
| 1 | c | Oats |
| 1 | c | Brown Sugar, packed |
| 1 | t | Baking Soda |
| 1/2 | c | Butter |
| 1/2 | c | Corn Syrup |
| 1/3 | c | Brown Sugar, packed |
| 1/4 | c | Butter |
| 1/4 | c | Whipping Cream -OR- |
| 1/4 | c | Evaporated Milk |
| 1 1/2 | c | Almonds, sliced |
| 1 1/2 | t | Vanilla |
INSTRUCTIONS
CRUST: Combine all ingredients , mixing until crumbly. Press firmly into 13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10 minutes. FILLING: Combine corn syrup, brown sugar, butter, and cream in a medium saucepan. Cook and stir over medium heat until mixture boils. Remove from heat. Stir in almonds and vanilla. Pour over crust, spreading evenly. Bake in 350F(180C) oven 15 to 20 minutes or until golden. Cool on wire rack. Cut into traingles, bars or squares. Store in refrigerator. Makes 48. NOTE: You may substitute All-Purpose Wheat & Oat flour for All-Purpose Flour. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 427
Calories From Fat: 201
Total Fat: 23.3g
Cholesterol: 38.8mg
Sodium: 130.7mg
Potassium: 214.9mg
Carbohydrates: 51.8g
Fiber: 2.8g
Sugar: 36.2g
Protein: 6.2g