Prep Time: 10 minutes
Baking Time: 25 minutes
Makes: 36 bars
Freezing: excellent
Bars
3 cups (750 mL) Robin Hood® or Old Mill® Oats
1 cup (250 mL) toasted almonds, coarsely chopped
1 cup (250 mL) sunflower or pumpkin seeds or combination of both
1 cup (250 mL) Sun-Maid® Natural Raisins
1 can (300 mL) Regular or Low Fat Eagle Brand® Sweetened Condensed Milk
½ cup (125 mL) Crisco® All Vegetable Shortening, melted
1 tbsp (15 mL) Windsor® Coarse Kosher Salt
Topping
1 cup (250 mL) Chipits® Semi-Sweet Chocolate Chips, melted
¼ tsp (1 mL) Windsor® Coarse Kosher Salt
Preparation
1. Preheat oven to 350°F (180°C). Line
a 15" x 10" jelly roll pan with parchment paper.
2. Combine all ingredients for bars in a large bowl. Mix well. Press evenly into prepared pan.
3. Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
4. Topping: Combine melted chocolate and Windsor® Coarse Kosher Salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
Tips
• Lining a pan with parchment paper, overlapping the sides, allows for easy removal and cutting of squares.
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