• Preparation Time 15 minutes
  • Baking Time 40 minutes
  • Makes about 48 1” (2.5 cm) squares
  • Freezing Excellent

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Ingredients

  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 cups Robin Hood Oats
  • 1 cup packed brown sugar
  • 1 tsp baking soda
  • 1 cup butter, melted
  • Topping
  • 1 1/3 cups milk chocolate chips
  • 1 cup slivered almonds
  • 1 1/3 cups toffee bits
  • 1 1/3 cups Smucker’s® Sundae SyrupTM Caramel Flavoured Syrup
  • 1/3 cup Robin Hood Original All Purpose Flour

Serving Size: about 48 1” (2.5 cm) squares

Directions

Serving Size: about 48 1” (2.5 cm) squares

  • Preheat oven to 350°F (180°C). Line a 13" x 9" (33 cm x 23 cm) cake pan with parchment paper, overlapping the two ends for easy removal.
  • Crust: Combine first four ingredients in large mixing bowl. Add melted butter. Mix well. Reserve 1 1/4 cups (300mL) of the mixture for topping. Press remainder into prepared pan.
  • Bake in centre of preheated oven for 12 to 15 minutes, or until light golden.
  • Topping: Combine chocolate chips, almonds and toffee bits in small mixing bowl. Sprinkle evenly over base. Mix sundae syrup and flour in separate small bowl until smooth. Pour evenly over crust. Sprinkle reserved oat mixture on top.
  • Bake in centre of preheated oven for 20 to 25 minutes longer, or until golden. Cool completely, then cut into 1” (2.5 cm) squares.

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