Mary & Martha's Kitchen Recipe

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Scotch Toffee Recipe 1/3 c Butter or margarine; melted 2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c Brown sugar, firmly packed 1/4 c Dark corn syrup 1/2 ts Salt 1 1/2 ts Vanilla 6 oz Semi-sweet chocolate pieces -- melted 1/4 c Chopped nutmeats Pour butter over oats; mix thoroughly. Add sugar, syrup, salt and vanilla; blend well. Firmly pack into well-greased 11 x 7-inch metal baking pan. Bake in preheated very hot oven (450 F.) about 12 minutes. (Mixture will be brown and bubbly.) Cool thoroughly. Loosen edges; invert pan and tap firmly against bread board or cutting board. Spread with chocolate. Sprinkle with nutmeats. Chill; cut in small bars. Store in refrigerator. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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<h1>Scotch Toffee</h1> <h2>Recipe</h2><p> <P>1/3 c Butter or margarine; melted <P>2 c Quaker Oats, uncooked <P>-- (quick or old-fashioned) 1/2 c Brown sugar, firmly packed <P>1/4 c Dark corn syrup <P>1/2 ts Salt <P>1 1/2 ts Vanilla <P>6 oz Semi-sweet chocolate pieces <P>-- melted 1/4 c Chopped nutmeats <P>Pour butter over oats; mix thoroughly. Add sugar, syrup, salt and vanilla; blend well. Firmly pack into well-greased 11 x 7-inch metal baking pan. Bake in preheated very hot oven (450 F.) about 12 minutes. (Mixture will be brown and bubbly.) Cool thoroughly. Loosen edges; invert pan and tap firmly against bread board or cutting board. Spread with chocolate. Sprinkle with nutmeats. Chill; cut in small bars. Store in refrigerator. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias <div><a href='http://www.maryandmarthaskitchen.com/Scotch_Toffee/15550/' title='Scotch Toffee Recipe'>Scotch Toffee Recipe</a></div>

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