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    Toffee Sweet-Tooth Treats


    Source of Recipe


    Eagle Brand®

    List of Ingredients




    3/4 cup (175 mL) butter
    2 cups (500 mL) packed brown sugar
    1 tsp (5 mL) baking soda
    2 eggs
    2 tsp (10 mL) vanilla extract
    2 1/2 cups (625 mL) all purpose flour
    3 cups (750 mL) rolled oats
    1 can (300 mL) Regular or Low Fat Eagle Brand®
    1/2 cup (125 mL) almond brickle pieces, Skor toffee bits or chopped nuts

    Recipe



    1. Beat butter for 30 seconds; beat in brown sugar and baking soda, scraping side of bowl occasionally. Beat in eggs and 1 tsp (5 mL) vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and oats. Press 2/3 of the rolled oat mixture on bottom of 15x10” (40x25 cm) parchment paper-lined baking pan.
    2. Combine Eagle Brand and remaining vanilla. Spread filling evenly over base. Stir almond brickle pieces into remaining oat mixture; with spoon, dot over filling.
    3. Bake in preheated 350°F (180°C) oven 20 to 25 minutes or until the top is lightly browned. Cool. Cut into bars.



    Notes: TIP: For triangle-shaped bar cookies, cut baked cookies into squares; cut each square diagonally to form triangles.


 

 

 


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