Christmas Toffee (77 Squares)

  • 2 cup rolled oats
  • 1/2 cup butter or margarine, melted
  • 1/2 cup brown sugar
  • 1/3 cup dark corn syrup
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon vanilla
  • 1-1/2 cup semi-sweet chocolate pieces, melted
  • 1 cup finely chopped roasted peanuts

Pour butter over rolled oats; mix thoroughly. Add sugar, syrup, salt and vanilla; blend well. Pack firmly into a greased 7x11 inch pan. Bake at 450 degrees for 12 minutes, or until a rich brown. Chill. Invert pan over bread board and rap shaply until candy drops out. Spread with half the chocolate and sprinkle with half the nuts; chill until chocolate sets. Turn over; spread with remaining chocolate and nuts. Chill. Cut into 1 inch squares; store in refrigerator.


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