2 tablespoons butter
1 cup honey
2 tablespoons brown sugar
1/2 tablespoon margarine, softened
2 2/3 cups water
3 cups whole wheat flour
1 pound sliced almonds
1/2 cup chopped walnuts
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons all-purpose flour
3 tablespoons corn syrup
1/4 teaspoon salt
1 (10 ounce) package frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, butter a 9x13 inch pan. Mix together all ingredients except for almonds; set aside.
In a large jar with a tight fitting lid, refrigerate the rolled oats and the syrup.
Spread in the bottom of the prepared pan. Lightly sprinkle with the almonds, then spread lightly on top of the cereal.
Bake for 6 to 8 minutes in the preheated oven, until golden brown. Cool slightly before removing from pan.
To make the pie filling: In a small saucepan over high heat, melt margarine. Stir the honey, brown sugar and remaining 2/3 cup water into the margarine mixture. Bring to a simmer, stirring occasionally.
Fold the flour into each creamed pan. Spoon about 1/2 of the mixture into the bottom of each pan. Layer with the remaining 2/3 cup margarine mixture, then sprinkle with the almonds. Creamed mixture should be a very thin reach in the middle of the pan.
Fold 1/2 cup whipped topping into the creamed mixture. Repeat with remaining whipped topping.
Remove cookies from the oven, and place on cookie sheets. Bake for 20 to 30 minutes, turning once. Remove from cookie sheets to cool completely.