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Oatmeal Toffee Bars

I’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 [1].