Equipment

Ingredients

Steps

1. Preheat oven to 400ºF. Grease a jelly roll pan thoroughly.
2. In a large bowl, combine oats and brown sugar.
3. In a medium saucepan, melt butter with dark corn syrup over medium heat. Remove from heat and stir in vanilla and salt.
4. Pour butter mixture over oat mixture and stir until well combined.
5. Press mixture firmly and evenly into prepared jelly roll pan.
6. Bake for 18 minutes or until mixture is brown and bubbly throughout.
7. Remove from oven and immediately sprinkle chocolate morsels evenly over hot toffee.
8. Let stand 2-3 minutes to soften, then spread melted chocolate evenly across surface if desired.
9. If using, sprinkle with decorative sprinkles or dust with powdered sugar while chocolate is still soft.
10. Cool on a wire rack until chocolate is set but bars are still slightly warm (about 15-20 minutes).
11. Score into squares using a sharp knife while still slightly warm for cleaner cuts.
12. Allow to cool completely before removing from pan.
13. Store in a tightly covered container in a cool, dry place for up to 1 week.

Variations

Peppermint Holiday Version: Replace vanilla extract with 1 tbsp peppermint extract and top with crushed candy canes or peppermint candies along with (or instead of) the chocolate.