Highland Toffee Recipe - Allrecipes.com
Highland Toffee Recipe
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Highland Toffee

Recipe by  

"Sweet and chewy oatmeal base covered in a layer of chocolate and nuts. Irresistible."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    1 hr 15 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2006

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

Most Helpful Critical Review
Mar 26, 2004

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

Jan 26, 2006

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!

Jan 26, 2009

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.

Mar 03, 2007

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.

Jul 30, 2010

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!

May 18, 2004

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

Jun 06, 2013

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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