CANDY BAR BISCOTTI

2 cups oats
l-l/2 cups flour
l tsp. baking soda
l tsp. baking powder
l/4 tsp. salt
l cup sugar
l/2 cup butter softened
l tsp. vanilla
3 eggs
l cup mini choc. chips
l cup almond toffee bits
Heat oven 350. Line large baking sheet with parchment paper or grease with shortening. Combine first 5 ingredients and set aside. Using electric mixer; cream sugar and butter until smooth and fluffy. Beat in vanilla. Add eggs one at a time and mix well. Mix in reserved ry ingredients. Stir in mini chips and toffee bits.
spoon dough into two log shaped pieces on prepared baking sheet. Using oiled hands shape into strips that are ll-l/2″ long and 3″ wide. Space them on baking sheet 3″ apart. Bake at 350 for 40 mins. Remove from oven and let sit for 5 mins. Turn oven down to 325. Remove parchment paper and place strips on cutting surface. Using serrated knife cut ends of each strip on a diagonal to create an even edge. Then continue to cut each strip diagonally into l/2″ slices. Place slices back onto baking sheet cut sides up. Bake at 325 for l5 mins., more until crisp. Remove from oven and cool completely. Store in airtight container.