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

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.

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  • In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.

  • Bake for 12 minutes in preheated oven. Set aside to cool.

  • 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.

Partner Tip

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

Nutrition Facts

154.6 calories; 1.8 g protein; 19.7 g carbohydrates; 0 mg cholesterol; 70.2 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/22/2006
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 Read More
(20)

Most helpful critical review

Rating: 1 stars
03/26/2004
Very sticky and sweet. I won't make again. Read More
(9)
27 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/22/2006
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 Read More
(20)
Rating: 5 stars
01/26/2006
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! Read More
(14)
Rating: 1 stars
03/26/2004
Very sticky and sweet. I won't make again. Read More
(9)
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Rating: 5 stars
01/26/2009
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. Read More
(7)
Rating: 3 stars
03/03/2007
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. Read More
(7)
Rating: 5 stars
07/30/2010
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! Read More
(6)
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Rating: 5 stars
05/18/2004
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 Read More
(6)
Rating: 5 stars
12/20/2007
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 Highland Toffee recipe made with salted butter (or original I Can't Believe It's Not Butter) and without the 1/2 tsp salt. The butter as opposed to the oil gives the dessert an authentic toffee flavor. Read More
(5)
Rating: 5 stars
04/07/2009
Fantastic recipe! Every time I make it I get many compliments and people asking for the recipe. I use a glass pan (very generously greased) and follow the recipe exactly (except the nuts) put the pan in the fridge until the chocolate is very hard then cut it up and move to a plate and stick it back in the fridge. Definitely one of my favorites: ) Read More
(4)