Toffee Bars
Updated May 20, 2016 
When using margarine, choose a non-hydrogenated version to limit consumption of trans fats.
Makes24 bars (1 bar per serving)
Cooking Methodbaking
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
Recipe Coursedessert, snack
Dietary Considerationdiabetic, egg-free, halal, high fiber, kosher, low cholesterol, peanut free, soy free, vegan, vegetarian
Equipmentbaking/gratin dish
Mealbrunch, snack, tea
Taste and Texturechocolatey, nutty, sweet
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
- 13- by 9-inch (3 L) baking pan, lined with parchment paper
Instructions
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Preheat oven to 350°F (180°C).
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In a large bowl, combine oats, brown sugar, butter, honey, vanilla and salt; mix thoroughly. Stir in chocolate chips and nuts until evenly mixed.
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Pour mixture into prepared pan. Press down with clean, damp hands to compact evenly.
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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.
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Variation: You can substitute any kind of chip for the chocolate chips — white chocolate, butterscotch, peanut butter, etc.
2008 Barbara Selley, BA RD
