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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.