SCOTCH TOFFEE BARS 1964

SCOTCH TOFFEE BARS  1964

From Billie Reid

1/3 cup melted butter
2 cups oats
1/2 cup firmly-packed brown sugar
1/4 cup dark corn syrup
1/2 t. salt
1  1/2 t. vanilla

TOPPING:
1 6-oz. pkg. chocolate morsels (1 cup), melted
1/4 cup chopped nuts

Pour butter over oats; mix thoroughly.  Add sugar, syrup, salt and vanilla - blending well.

Pack firmly into a greased 7 x 11 inch pan.

Bake in preheated very hot oven - 450 degrees - for about 12 minutes. 

Cool thoroughly.

Loosen edges and turn out of pan.

Spread with melted chocolate.  Sprinkle with nuts.

Chill. Cut in bars.

Store in refrigerator.