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.