Title: Scotch Toffee
Categories: Cookie
Yield: 36 Bars

1/3	c	Butter or margarine; melted
2	c	Quaker Oats, uncooked - (quick or old-fashioned)
1/2	c	Brown sugar, firmly packed
1/4	c	Dark corn syrup
1/2	ts	Salt
1 1/2	ts	Vanilla
6	oz	Semi-sweet chocolate pieces - melted
1/4	c	Chopped nutmeats

Pour butter over oats; mix thoroughly. Add sugar, syrup, salt and vanilla; blend well. Firmly pack into well-greased 11 x 7-inch metal baking pan. Bake in preheated very hot oven (450 F.) about 12 minutes. (Mixture will be brown and bubbly.) Cool thoroughly.

Loosen edges; invert pan and tap firmly against bread board or cutting board. Spread with chocolate. Sprinkle with nutmeats. Chill; cut in small bars. Store in refrigerator.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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