Scotch Toffee
Yield
36 barsPrep
20 minCook
12 minReady
32 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine, melted |
|
| 2 | cups |
rolled oats
uncooked, quick or oldfashioned |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
corn syrup, dark
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
melted |
|
| ¼ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine, melted |
|
| 473 | ml |
rolled oats
uncooked, quick or oldfashioned |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
corn syrup, dark
|
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
melted |
|
| 59 | ml |
nuts
chopped |
|
Directions
Pour butter over oats; mix thoroughly.
Add sugar, syrup, salt and vanilla; blend well.
Firmly pack into well-greased 11 x 7-inch metal baking pan.
Bake in preheated very hot oven (450 F) about 12 minutes.
Mixture will be brown and bubbly.
Cool thoroughly.
Loosen edges; invert pan and tap firmly against bread board or cutting board.
Spread with chocolate. Sprinkle with nutmeats. Chill; cut in small bars.
Store in refrigerator.
