FB Source: Julie Morgan
Ingredients:
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Magic Baking Powder
1/4 tsp. salt
3/4 cup non-hydrogenated margarine
3/4 cup packed brown sugar blend sugar replacement
2 eggs
1 tsp. almond extract
3 oz. Baker's White Chocolate, divided
1/3 cup dried apricots, chopped
1/4 cup roasted almonds, chopped
Directions:
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Magic Baking Powder
1/4 tsp. salt
3/4 cup non-hydrogenated margarine
3/4 cup packed brown sugar blend sugar replacement
2 eggs
1 tsp. almond extract
3 oz. Baker's White Chocolate, divided
1/3 cup dried apricots, chopped
1/4 cup roasted almonds, chopped
Directions:
- Heat oven to 350ºF.
- Mix first 4 ingredients and set aside.
- In a separate bowl, beat margarine and brown sugar replacement in large bowl with mixer until light and fluffy.
- Beat in eggs 1 at a time, until well blended.
- Add extract; mix well.
- Gradually beat in oat mixture.
- Chop 2 oz. chocolate. Add to oat mixture, along with apricots and nuts. Stir until blended.
- Press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Bake 22 to 25 min. or until toothpick inserted in center comes out clean.
- Cool completely. Cut into bars.
- Microwave remaining chocolate square as directed on package. Drizzle over bars.
No comments:
Post a Comment