Highland Toffee
Sweet chewy oatmeal bars topped with melted chocolate and sprinkled with nuts.
Yield
16 servingsPrep
10 minCook
14 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine, melted |
|
| 2 | cups |
oats, quick cooking
whole grain |
|
| ½ | cup |
brown sugar, light
packed |
*
|
| ¼ | cup |
light corn syrup
|
|
| ½ | teaspoon |
salt
omit if using salted butter or margarine |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| ¼ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine, melted |
|
| 473 | ml |
oats, quick cooking
whole grain |
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 59 | ml |
light corn syrup
|
|
| 2.5 | ml |
salt
omit if using salted butter or margarine |
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 59 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Grease well an 8" square glass baking pan; set aside.
In a large bowl, combine well the melted butter and oats; stir in the brown sugar, corn syrup, salt (if using) and vanilla extract. Pour into prepared pan and press in evenly.
Bake for 14 minutes. Remove pan and turn off oven.
Sprinkle the chocolate chips over the top and return the pan to the oven for 2 minutes.
Using a sprayed offset spatula, spread the softened chips over the top; sprinkle with the chopped nuts.
Allow to cool to room temperature and then refrigerate for 2 hours.
With a sharp thin knife, go around all the edges of the pan. Gently remove the whole from the pan and place on cutting board. Cut into squares and then triangles.
These are best stored in an airtight container in the fridge during warm weather.
