New this month
Highland Toffee

Highland Toffee


"Sweet and chewy oatmeal base covered in a layer of chocolate and nuts. Irresistible."
Added to shopping list. Go to shopping list.


1 h 15 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.
  2. In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.
  3. Bake for 12 minutes in preheated oven. Set aside to cool.
  4. Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 24
  1. 26 Ratings

Most helpful positive review

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 t...

Most helpful critical review

Very sticky and sweet. I won't make again.

Most helpful
Most positive
Least positive

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 t...

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...

Very sticky and sweet. I won't make again.

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 ...

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 to...

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 ...

Chewy throughout with a thin "syrup glaze" on the bottom. It is sticky and chewy like a soft toffee should be. Finely chopped walnuts add that extra flavor to the dessert. [My review is on the H...

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 ...

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 an...

Other stories that may interest you