Unfortunately this is not a keeper!! Perhaps I did something wrong, but not only did the chocolate not melt on the top, but the base was too chewy. The flavors all worked together, but the consistency wasn't to my liking. I would rather have true toffee than this pale imitation.Yuletide Toffee Squares
4 1/2 c. quick or old-fashioned oats
1 c. firmly packed brown sugar
3/4 c. butter, melted
1/2 c. light or dark corn syrup
1 T vanilla extract
1/2 t. salt, optional
2 c. semisweet chocolate chips
2/3 c. chopped nuts, optional
1. Preheat oven to 400ºF. Grease 15 1/2" x 10 1/2" jelly-roll pan.
2. In large bowl, combine oats, sugar, butter, corn syrup, vanilla, and salt. Stir together until well-combined. Firmly press mixture into prepared pan. Bake for 15-18 minutes, or until mixture is brown and bubbly.
3. Remove from oven. Immediately sprinkle chocolate chips evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee and sprinkle with nuts. Cool completely in pan on wire rack. To serve, cut into squares. Makes about 6 dozen cookies.
1 c. firmly packed brown sugar
3/4 c. butter, melted
1/2 c. light or dark corn syrup
1 T vanilla extract
1/2 t. salt, optional
2 c. semisweet chocolate chips
2/3 c. chopped nuts, optional
1. Preheat oven to 400ºF. Grease 15 1/2" x 10 1/2" jelly-roll pan.
2. In large bowl, combine oats, sugar, butter, corn syrup, vanilla, and salt. Stir together until well-combined. Firmly press mixture into prepared pan. Bake for 15-18 minutes, or until mixture is brown and bubbly.
3. Remove from oven. Immediately sprinkle chocolate chips evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee and sprinkle with nuts. Cool completely in pan on wire rack. To serve, cut into squares. Makes about 6 dozen cookies.
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