Oatmeal Toffee Bars

I bought a bag of Heath Bits ‘o Brickle Toffee Bits a while back because I love Heath Bars and figured I could find some delicious concoction to use them in.  I searched the Hershey’s Kitchens website and found a recipe for these bars.  Of course, I couldn’t leave well enough alone and added a 12 ounce bag of chocolate chips to the batter.  You can’t have toffee without chocolate in my estimation!  This created a nice ribbon of chocolaty goo in the middle of the bars.  These were really good both before and after baking.  I know this because I might have had a taste or two of the uncooked batter :).

Oatmeal Toffee Bars (Courtesy of Hershey’s Kitchens)

Ingredients

• 1 c (2 sticks) butter or margarine, softened
• 1 c packed light brown sugar
• 2 eggs
• 1 t vanilla extract
• 1-1/2 c all-purpose flour
• 1 t baking soda
• 1/2 t ground cinnamon
• 1/2 t salt
• 1-1/3 c (8 oz. pkg.) Heath Bits ‘0 Brickle Toffee Bits, divided
• 1 12 oz bag of semi-sweet chocolate chips
• 3 c quick-cooking or regular rolled oats

Directions

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.
3. Stir together flour, baking soda, cinnamon and salt. Gradually add to butter mixture, beating until 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.
4. Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. About 36 bars.