Recipe by JEESH999
"Sweet and chewy oatmeal base covered in a layer of chocolate and nuts. Irresistible."
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quick cooking oats
light brown sugar
light corn syrup
1 1/2 teaspoons
semisweet chocolate chips, melted
Four stars for the original, FIVE for this recipe with the following modifications:
- butter instead of oil (yum, why wouldn't you?)
- four minutes extra in the oven
- milk chocolate melted on top
- half an hour in the freezer before cutting
Very sticky and sweet. I won't make again.
Yum! I like using oats in cookies and squares, and these were great! I omitted the nuts (didn't have any), but otherwise pretty much followed the recipe. I have made two batches, and both turned out well. I used foil to line the pan (makes for easy removal of squares), but remember to grease/spray the foil! Otherwise, as in my second batch, the squares will REALLY stick to the foil. Also, I didn't bother melting the chocolate chips separately: I sprinkled them on the top of the squares when there was two or three minutes left in the baking time and then smoothed the chocolate evenly with a knife. Stick them in the fridge awhile, cut, eat! Delicious! Thanks, Josh!
I really enjoyed these but hubby wasn't too fussy on them (thought they tasted like they weren't cooked enough). I used butter, not oil, and omitted the nuts. Placed greased tinfoil in my pan and that made a world of difference. Before they finished cooking I sprinkled some chocolate chips on top and stuck it back in the oven. When the timer went off I used a butter knife to spread the chocolate out. Threw the whole pan in the freezer for an hour. Took them out and used a greased, sharp knife to cut into bars and then threw them back in the freezer. I'm leaving them in there and just grabbing one out when I want it.
I LOVE toffee. I have made at least 5 different toffee recipes. This was not among my favorites. I love oatmeal too, so I thought this recipe had potential. Sadly, to me it just came out too chewy and did not have the toffee flavor I sought.
As written, 4 stars. With these changes, five: 1) I used 1/3 cup melted butter instead of oil 2) I lined my pan w/ foil sprayed w/ nonstick spray 3) Used closer to 3/4 cup milk chocolate chips and added a few splashes of milk to them after melting and then stirred. Made a delicious icing that wasn't too sweet! 4) Put pan in freezer for 30 min after baking for 14 minutes instead of 12 5) Used pecans instead of walnuts Thanks so much! GREAT base recipe!
Yummy!! and so easy. I have a similar recipe that uses graham crackers as the base, these were chewy and delicious. Competition for the other recipe for sure..can't stop eating them, so make a lot..Thanks for the recipe
These are very good and not as sweet as I thought they would be after reading other reviews here. I only changed a couple of things: I baked the bottom a couple minutes longer than directed and did not cool it, but rather sprinkled the cup of semisweet chips over the top and put them back into the oven (turned off) for 2 more minutes; I then spread the softened chips over the top using an offset spatula and sprinkled chopped walnuts over the top. I let it cool to almost room temperature and then put it in the fridge for a couple of hours before cutting. After going around the edges with a sharp thin knife, I had no trouble whatsoever removing the whole thing from the pan and cutting it into squares and then triangles on a cutting board. I would suggest storing them in the refrigerator, especially in warm weather.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 77
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