Tuesday, September 1, 2015

THOSE Toffee Bars

My Mom would make Scotch Toffee Bars when we were kids, and I remember seeing the recipe on a Quaker Oats container ... and she wrote it onto a piece of paper, which became pretty dogeared over the years.

Fast forward 45 years, and when going through the recipe drawer as we were sorting out her estate, the recipe was nowhere to be found. That is just crazy! We know it was there, somewhere.

The internet has saved us once again! I did a search for the bars, and eventually recognized the recipe that someone had claimed as their own under a different name. Here it is, in all it's original (And SIMPLE!) glory.

Quaker Oats Scotch Toffee Bars

Preheat oven to 450 degrees Farenheit
Line a METAL 7 x 11 or 8 x 8 pan with heavy duty foil that is very well buttered -- be sure to have 2" or so of excess foil beyond the rims of the pan

1/2 cup melted butter
2 cups Old Fashioned Oats (rolled oats, not quick oats)
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup dark corn syrup
1 1/2 teaspoons vanilla extract

In a large mixing bowl, add the butter to the oats and stir well. Add the salt and brown sugar and mix well. Add the dark corn syrup and stir until thoroughly combined. Press into the foil lined pan, and bake for 11 or 12 minutes on the middle rack of a 450 degree oven. Remove from the oven, and immediately sprinkle with 6 ounces of semisweet or milk chocolate chips. Allow to melt for 10 minutes, then spread to swirl across the top of the bars. Allow to cool 30 minutes longer, then lift the bars from the pan by the excess foil 'ears' ... and cut into bars ASAP with a VERY SHARP KNIFE.  Don't wait to cut them any longer than 30 minutes or they are very difficult to cut.

No comments: