cup butter or margarine
cups quick-cooking rolled oats
cup graham cracker crumbs
cup semisweet chocolate pieces (6 ounces)
cup almond toffee pieces
cup chopped or sliced almonds
14 ounce can sweetened condensed milk
- Heat oven to 325 degree F. Melt butter or margarine in a 13x9x2-inch baking pan in the oven (about 6 minutes). Remove pan from oven. Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon. Sprinkle the chocolate pieces, toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.
- Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on a wire rack; cut into bars.
From the Test Kitchen
Substitute 1/2 cup snipped dried apricots for 1/2 cup of the chocolate pieces. Continue as above.
Cover pan and store in the refrigerator up to 3 days.
Nutrition Facts(Almond-Toffee Bars)
- Per serving:
- 113 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 9 mg chol.,
- 51 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet