Candy Bar Biscotti

2 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cups butter, softened
1 teaspoon vanilla extract
3 eggs
1 cup mini chocolate chips
1 cup almond toffee bits

Heat oven to 350 degrees F. 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 extract. Add eggs one at a time and mix well. Mix in reserved dry ingredients. Stir in mini chips and toffee bits.

Spoon dough into 2 log-shaped pieces on prepared baking sheet. Using oiled hands, shape into strips that are 11 1/2 inches long and 3 inches wide. Space them on baking sheet 3 inches apart. Bake at 350 degrees F for 40 minutes.

Remove from oven and let sit for 5 minutes. Set oven temperature to 325 degrees F. 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. Continue to cut each strip diagonally into 1/2-inch slices. Place slices back onto baking sheet cut sides up. Bake at 325 degrees F for 15 more minutes, until crisp. Remove from oven and cool completely. Store in airtight container.

Makes 32 biscotti.