Blondies With Almonds

internetnut's Note:

Sensible amounts of real butter and dark brown sugar create an authentic butterscotch taste. Almonds add healthy fats and enhance the flavor of these delicious bars. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Total Time: 38 mins
• Prep Time: 20 mins
• Cook Time: 18 mins

Ingredients:

Serves: 16

Yield: 16.0 bars

• ½ cup old fashioned oats
• 1⁄3; cup all-purpose flour
• 1⁄3; cup whole wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup butter , plus
• 2 tablespoons butter
• ¾ cup dark brown sugar , plus
• 2 tablespoons dark brown sugar
• 1 large egg
• 1 ¼ teaspoons vanilla extract
• ½ cup slivered almond , divided

Directions:

1. Heat oven to 350. Coat 8x8" baking pan with cooking spray and line bottom with foil, leaving a 2" overhang on 2 opposite sides. Spray again on foil.
2. Put oats in food processor and pulse until finely ground (1/3 cup). Whisk together oats, flours, baking powder, and salt in small bowl. Set aside.
3. Melt butter in small saucepan over low heat. Stir in sugar and bring to a boil. Reduce heat and cook, stirring, until smooth, 1-2 minutes. Pour into large bowl. Add egg, vanilla extract, and reserved dry ingredients and mix well. Fold in 1/4 cup of the almonds.
4. Pour batter into prepared pan, spread evenly with spatula, and top with remaining 1/4 cup almonds. Bake until a wooden pick inserted in center comes out with a few crumbs but is not wet, 18-20 minutes.
5. Cool in pan on rack 15 minutes. Lift out foil and cool completely on rack. Remove foil and cut into 16 bars. (Store in airtight container at room temperature for up to 3 days).