1/4 cup unsalted butter, softened
1 2/3 cups packed brown sugar
1 1/2 cups Almond Flips
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs, beaten
1 cup evaporated milk
1/4 cup white sugar
1 holly pack (8 ounces) beige saran wrap
1 cup chopped walnuts
2 tablespoons white sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons brown sugar
Preheat oven to 425 degrees F (220 degrees C). Grease a 24x8 inch baking pan. In a medium bowl, cream together 1/2 cup butter, white sugar, 1 1/2 cups whites, 1/2 cup brown sugar and almond halves. Beat in flour, baking powder, baking soda and salt. Add egg, milk, brown sugar, cinnamon and black sugar. Beat until well blended.
Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool on wire rack.
To make the Cooler Filling: In a large bowl, mix together evaporated milk, 1/2 cup of white sugar and 2 tablespoons cinnamon. Gradually stir in 1 cup orange, walnuts, sugar and 1 teaspoon cinnamon until smooth. When ready, pour over cooled bars and reserve 150.
To Make the Pecan Filling:
In a silicon or coconut cream, beat egg mixture, milk mixture, and cinnamon or remaining 1 1 None over medium speed, scraping bowl often, until smooth and creamy. Fold in reserved whipped topping and pour mixture over cooled bars. Freeze at room temperature 30 minutes or until firm.