This recipe was originally for oatmeal caramel bars but, I felt that toffee was a little more seasonal. I, personally, associate caramel with Christmas as opposed to Thanksgiving. I usually do my baking on Saturday but, I had so much to get done yesterday that I ended up doing it on Sunday evening. It worked out well because we had a pretty late lunch today.
Making these was a trip to aroma heaven. These could go for either breakfast or dessert. Yum. I intend to serve them for dessert with Sunday dinner this evening.
Recipe from BHG dot com.
Yields 60 bars.
120 calories per bar.
1 c margarine, softened
2 c brown sugar
2 tsp vanilla
1 tsp baking soda
2.5 c flour
3 c rolled oats
1 c semi-sweet chocolate chips
1/2 c walnuts, chopped
3 tbsp toffee bits
3 tbsp 1% milk
In large mixing bowl beat margarine with an electric mixer for 30 seconds until whipped.
Add brown sugar & beat well until combined.
Add eggs, vanilla, & baking soda.
Beat mixture until combined.
Beat in flour & then oats.
Press 2/3 of the oat mixture into the bottom of an ungreased baking pan.
Sprinkle chocolate chips & nuts on top.
Preheat oven to 350.
In a medium saucepan combine toffee & milk.
Cook over low heat until toffee has melted.
Drizzle toffee mixture over chocolates & nuts.
Drop remaining 1/3 of oat mixture by tsps over top.
Bake for 30 minutes.
Im so anxious to try these out. They smell so delicious & the perfect autumn treat!