Oatmeal Toffee Bars

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Oatmeal Toffee BarsI’m back! The tonsillectomy went well, recovery is going well, and I’m heading back to LA tomorrow to get back to my normal life (sans Strep!). Thanks for the kind comments, and now back to regular yummy blogging…

While recovering from my tonsillectomy, my sister and I visited Barnes and Noble where I found this cookbook, The Baking Bible, on the clearance rack. The recipes are all very simple, and look oh-so-good.

While these are very good and were a huge hit with the girls at my dad’s office, they look nothing like the picture. I think they added toffee bits to the top after the pan came out of the oven instead of before. I may try it that way next time.

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups (8-ounce package) Heath Bits ‘O Brickle Toffee Bits, divided
3 cups quick-cooking or regular rolled oats


  1. Heat oven to 350 F. Grease 13X9X2-inch baking pan.
  2. Beat butter and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Stir together flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Set aside 1/4 cup toffee bits. Stir remaining toffee bits and oats into batter (batter will be stiff). Spread batter into prepared pan, sprinkle reserved 1/4 cup toffee bits over surface.
  3. Bake 25 minutes or until wooden pick inserted in center comes out clean. Cook completely in pan on wire rack. Cut into bars.

Makes about 36 bars.

Recipe from The Baking Bible.


8 Responses to “Oatmeal Toffee Bars”

    Kristen on 1 January 1st, 2007 7:40 pm

    I noticed your comment on my blog and was glad to see you are all recovered and well after your surgery. Welcome back 🙂

    Patricia Scarpin on 2 January 2nd, 2007 7:14 am

    Hi, Hilary, good to know you’re back and well!

    These bars look so good, I love things with a toffee hint.

    brian on 3 January 5th, 2007 10:20 am

    Any reason these couldn’t be regular cookies? I’m not big on bar cookies (apart from lemon or apricot bars-yum!) and the oatmeal/toffee combo sounds good.

    Hilary on 4 January 5th, 2007 10:49 am


    I think they may be better as a bar cookie because the batter is so dense…it’s really stiff and may be difficult to scoop or shape. But if you’re not going for looks, just taste, then I say give it a shot!

    holly on 5 January 21st, 2007 6:43 am

    i tried this recipe and it turned out ok. my husband is a big heath bar freak, so he loved them. i think that next time, i will try to use something besides the toffee, though. maybe peanut butter and peanut butter morsels. i think that would work better with the bars’ consistency.

    holly on 6 January 21st, 2007 6:47 am

    one more thing….i did add about 1/4 cup of the toffee chips to the top of the bars when they came out of the oven and they turned out really nice looking. the toffee melted a bit, but still kept that nice crackly shape to the toffee bits.

    Janel Richardson on 7 June 24th, 2008 11:52 am

    I have made these several times, and they never look like the picture lol. I have the Hersheys Best Loved Recipes book and the recipe is actually slightly different. It requires 1/2 of brown sugar and 1/2 cup of granulated sugar. hmmmm

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