In my continuing quest to come up with deserts that are a little better for my waistline I concocted this little treat. Its chewy, and gooey, and delicious. And with the oats in it I can pretend its breakfast. You can of course disregard my lower calorie and lower cholesterol ingredient choices and make it as fattening as you like. Regardless of which way you go these little bars are incredible.
1 cup butter softened
3 tsp almond extract
1/2 cup egg beaters (or 2 eggs)
2 cups Splenda-brown sugar blend (or 2 cups pure brown sugar)
3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
3 cups quick cooking oats
1 cup toffee bits
1 cup sugar free chocolate chips
To start preheat your oven to 375.
Your going to need two mixing bowls to start. In one large mixing bowl put the wet team made up of butter, eggs, brown sugar blend, and almond extract and beat until its nice and creamy. In the other bowl your going to blend the dry team of salt, baking soda, and flour together.
Once both teams have been well mixed your going to begin pouring the dry team into the wet team and slowly blending them together. This is especially important if your using an electric mixer as if you do it to fast your going to find yourself covered in the flour mix as it shoots back out of the bowl. Go slow and add a little bit at a time and you’ll get them blended together without any problems. Finally pour in the oats, toffee bits, and chocolate chips and basically fold them into the dough a few times until you’ve got a nice distribution.
Spread the dough into a lightly greased baking pan or cookie sheet, depending on the size of the pan you use you’ll get two to three batches. I like to line the pan with foil to make it easier to pull out the bars and so I can put another batch on while I’m waiting for the first to cool. If you have multiple pans that’s not as necessary, but it makes clean up easier as well.
Place the pan on the middle rack in your oven and let cook for 10-12 minutes. Depending on how thick you layered the dough it may need more time. Once the tops are golden brown pull the pan and let cool about 2 minutes before cutting the bars and moving to wire racks. Though delicious warm they also have a tendency to fall into a gooey mess so let them cool completely before serving.