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1 cup golden Crisco 2 cups white sugar 2 eggs 2 tsp. vanilla 2 1/2 cup flour 1 tsp. baking soda 1/2 tsp. cinnamon 3 cups rolled oats 1 cup Eagle Brand milk 1 1/2 cup white chocolate chips 2 tbsp. golden Crisco 1 tbsp. grated orange rind 2/3 cup chopped almonds Preheat oven to 350 . Grease 9x13 pan. Cream 1 cup Crisco, sugar, eggs and vanilla. gradually add dry ingredients and mix until smooth. Stir in oats. Set aside. Heat milk, chips and 2 tbsp. Crisco on low heat, stirring until melted and smooth. Stir in rind and nuts. Press 2/3 of oat mixture about 4 cup into greased pan. Spread filling mixture evenly over filling. Bake at 350 for 25-30 minutes or until golden. Cool and cut into bars. Submitted by Maureen Cudmore, Brackley, P.E.I.