Scotch Toffee
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1/3 cup margarine or butter, melted 2 cups gf oatmeal ½ cup brown sugar ¼ cup corn syrup (dark or light) |
½ tsp salt 1 ½ tsp gf vanilla ¼ cup almonds or sunflower seeds 1 cup gf chocolate chips |
Thoroughly blend butter and oatmeal. Blend in sugar, corn syrup, salt, vanilla and nuts/seeds. In a well greased 8 X 8 pan, pack in firmly. Bake at 450 for 12 minutes (11 minutes for a 9 X 9 pan). Cool slightly. Loosen edges and turn out of pan. Finish cooling. Melt chocolate chips and either frost or put in a zip lock bag and snip small hole in corner and drizzle chocolate over cookies. Refrigerate. Make about 3 dozen.
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