Oatmeal adds nuttiness and texture to a big pan of crisp squares.
- Portion size 40 servings
- Credits : Canadian Living Magazine: January 2004
Line bottom and sides of 15- x 10-inch (38 x 25 cm) rimmed baking sheet with parchment paper or grease; set aside.
In bowl, beat butter with brown sugar until fluffy; beat in orange rind and vanilla. Stir in flour and rolled oats. Pat into prepared pan; score into squares. Sprinkle with granulated sugar.
Bake in centre of 325°F (160°C) oven until lightly browned, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Cut into squares. Let cool completely in pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per square:</b> about
- Sodium 73 mg
- Protein 2 g
- Calories 130.0
- Total fat 7 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
- Iron 5.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 6.0