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toffee-bars

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Yield : Makes 24 bars (1 bar per serving)

Ingredients

  • 2 cups (500 mL) quick-cooking rolled oats
  • ½ cup (125 mL) lightly packed brown sugar
  • 1/3 cup (75 mL) melted butter or margarine
  • ¼ cup (50 mL) liquid honey or corn syrup
  • 1½ tsp (7 mL) vanilla
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) semisweet chocolate chips
  • ½ cup (125 mL) finely chopped nuts (pecans, walnuts, peanuts, etc.) or unsweetened shredded coconut

Equipment:

  • 13- by 9-inch (3 L) baking pan, lined with parchment paper

Directions

Preheat oven to 350°F (180°C).

1. In a large bowl, combine oats, brown sugar, butter, honey, vanilla and salt; mix thoroughly. Stir in chocolate chips and nuts until evenly mixed.

2. Pour mixture into prepared pan. Press down with clean, damp hands to compact evenly.

3. Bake in preheated oven for 25 minutes or until brown and crisp. Let cool in pan on a wire rack for 5 minutes. Remove from pan by lifting parchment and transfer to a cutting board. Remove parchment and cut into bars.

Variation: You can substitute any kind of chip for the chocolate chips — white chocolate, butterscotch, peanut butter, etc.

Notes

When using margarine, choose a non-hydrogenated version to limit consumption of trans fats.


© 2008 Barbara Selley, BA RD
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1/2 cup of unsweetened shredded coconut.

141kcal (7%)
13mg (1%)
0mg (0%)
26mcg RAE (1%)
99mg
33mg
3g
10g
2g
19g
0mg (0%)
81mg (3%)
3g (15%)
7g (10%)
1mg (5%)
 

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