Toffee Squares
These squares turned out wonderfully. I made them for a cookie exchange with the ladies. YUMMY!
4 1/2 cups rolled oats
1 cup brown sugar, firmly packed
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup light corn syrup
1 tablespoon vanilla
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
2/3 cup (about 3 ounces) chopped nuts
Preheat the oven to 350°F. Lightly grease a 15 x 10-inch pan.
Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along.
Bake the squares for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack.
In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the squares in the refrigerator until the chocolate is firm. Remove from the refrigerator and cut into squares. The easiest way to do this is to use a chef's knife to cut the bars into long strips while they're still in the pan and then transfer each long strip to a cutting board to cut into bite-sized pieces.
VERDICT: Very pleasing treat.. great for a cookie exchange as one tray made over 6 dozen.
4 1/2 cups rolled oats
1 cup brown sugar, firmly packed
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup light corn syrup
1 tablespoon vanilla
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
2/3 cup (about 3 ounces) chopped nuts
Preheat the oven to 350°F. Lightly grease a 15 x 10-inch pan.
Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along.
Bake the squares for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack.
In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the squares in the refrigerator until the chocolate is firm. Remove from the refrigerator and cut into squares. The easiest way to do this is to use a chef's knife to cut the bars into long strips while they're still in the pan and then transfer each long strip to a cutting board to cut into bite-sized pieces.
VERDICT: Very pleasing treat.. great for a cookie exchange as one tray made over 6 dozen.
Very, very yummy. Thanks Annie.
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