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Toffee, Scotch (D/P, TNT)
Source: "Kosher Gourmet Cookbook," by Miller and Snyder
Yield: 16 pieces

1/3 cup butter or margarine
2 cup instant rolled oats
1/2 cup brown sugar
1/4 cup dark corn syrup
1/2 tsp. salt
1-1/2 tsp. vanilla
1 6-ounce package chocolate chips
1/2 cup nuts, chopped

Preheat oven to 450°F. Line bottom of an 8" square baking pan with wax paper or oil.

Combine all ingredients except chocolate chips and nuts. Pack mixture into pan, and bake for 12 minutes.

While it's baking and cooling, melt the chocolate chips. After the toffee has cooled, remove from pan, spread with melted chocolate, sprinkle on nuts.

Poster's Notes:
I generally use dark chocolate for this, as I find that it's already sweet enough but you might want to use milk chocolate instead. If so, I'd reduce the corn syrup or even use 1/8 cup honey which I think is less sweet, although perhaps stickier.

Posted by Shayna Kravetz

Nutritional Info Per Serving:N/A