Sunday, December 6, 2009

Chocolate Toffee Almond Squares


2 cups flour
2 cups oats
1 cup brown sugar
1 tsp baking soda
1 cup butter
1 pkg chocolate chips
1 cup slivered almonds
1 SKOR toffee bits
1 1/3 cups caramel sundae sauce
½ cup flour

Crust: Combine first four ingredients in mixing bowl. Add melted butter. Mix well.Reserve 1 ¼ cups of the mixture for topping. Press remainder into greased 9” X 13” cake pan. Bake at 350 F for 12 min. or until light golden.

Second Layer: Combine baking chips, almonds and toffee bits. Sprinkle evenly over base.

Third Layer: Mix together sundae sauce and flour until smooth. Pour evenly over chip mixture.Topping: Sprinkle reserved oat mixture on top.

Bake 20 – 25 min. longer, or until golden. Cool completely. Cut into 48 squares with a sharp knife.

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