Yuletide Toffee Squares
If the mere thought of bringing a mysterious potion to the hard-ball stage (or
of even owning a candy thermometer) stops you in your tracks, we offer here a short-cut
solution. A meltingly buttery yet crisp base, slathered with a just-thick-enough
layer of chocolate and dusted with finely chopped nuts, make these "faux candy"
bars a pressed-for-time baker's newfound friend.
- 4 1/2 cups rolled oats
- 1 cup brown sugar, firmly packed
- 3/4 cup (1 1/2
sticks) butter, melted
- 3/4 cup light corn syrup
- 1 tablespoon vanilla
- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons vegetable
- 2/3 cup (about 3 ounces) chopped nuts
- Heat the oven to 450 degrees F. Lightly grease a 15 x 10-inch pan.
- Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well.
- Press the mixture into the pan, using your lightly greased hands to help
the process along.
- Bake the squares for 12 to 15 minutes, or until they're a light golden
- Remove them from the oven and cool completely on a wire rack.
- In a medium saucepan set over very low heat, melt the chocolate and shortening
together, stirring constantly until smooth. Spread the mixture evenly over the
oat base and sprinkle on the chopped nuts.
- Cover very loosely and chill the squares in the refrigerator until the chocolate
- Remove from the refrigerator and cut into squares. The easiest way to do
this is to use a chef's knife to cut the bars into long strips while they're
still in the pan and then transfer each long strip to a cutting board to cut
into bite-sized pieces.
Yield: 96 small pieces
Nutrition information per serving (2 pieces using walnuts, 33g): 147 cal,
6.8g fat, 2g protein, 6g complex carbohydrates, 14g sugar, 1g dietary fiber, 9mg
cholesterol, 31mg sodium, 77mg potassium, 27mg vitamin A, 1mg iron, 14mg calcium,
52mg phosphorus, 2mg caffeine.
Recipe and photo credit:
King Arthur Flour.