Categories: Candies, Desserts 
      Yield: 12 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 c  All-Purpose Flour 
      1 c  Oats 
      1 c  Brown Sugar, packed 
      1 ts Baking Soda 
    1/2 c  Butter 
 
----------------------------------TOPPING---------------------------------- 
    1/2 c  Corn Syrup 
    1/3 c  Brown Sugar, packed 
    1/4 c  Butter 
    1/4 c  Whipping Cream -OR- 
    1/4 c  Evaporated Milk 
  1 1/2 c  Almonds, sliced 
  1 1/2 ts Vanilla 
  
  CRUST: Combine all ingredients , mixing until crumbly. Press firmly into 
  13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10 minutes. 
  FILLING: Combine corn syrup, brown sugar, butter, and cream in a medium 
  saucepan. Cook and stir over medium heat until mixture boils. Remove from 
  heat. Stir in almonds and vanilla. Pour over crust, spreading evenly. Bake 
  in 350F(180C) oven 15 to 20 minutes or until golden. Cool on wire rack. 
  Cut into traingles, bars or squares. Store in refrigerator. Makes 48. 
  NOTE: You may substitute All-Purpose Wheat & Oat flour for All-Purpose 
        Flour.