Get ready for Valentine’s Day with a simple shortcut to homemade toffee, no candy thermometer required! What better way to celebrate one of the sweetest days of the year than by layering chewy oats with semisweet chocolate. Toasted coconut and chopped pecans add a final touch of crunch to this quick-fix candy that’s guaranteed to be a sweet treat for your sweetheart.

Dessert

Coconut and Oatmeal Toffee

Get ready for Valentine’s Day with a simple shortcut to homemade toffee, no candy thermometer required! What better way to celebrate one of the sweetest days of the year than by layering chewy oats with semisweet chocolate. Toasted coconut and chopped pecans add a final touch of crunch to this quick-fix candy.
5 from 1 vote
Coconut and Oatmeal Toffee
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 14 servings

Ingredients 

  • 4 ½ cups Old Fashioned oats
  • 1 cup firmly paced brown sugar
  • 3/4 cup butter, melted
  • 3/4 cup light corn syrup
  • 1 Tablespoon vanilla
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 Tablespoons vegetable shortening
  • 2/3 cup chopped pecans
  • 2/3 cup coconut, toasted

Instructions 

  • Preheat the oven to 425ºF.
  • Line a 15"x10" pan with greased parchment paper (enough to hang over the sides).
  • Combine the oats, brown sugar, melted butter, corn syrup, vanilla and salt in a large bowl, mixing well to combine.
  • Press the oat mixture into the greased baking pan then bake for 12-15 minutes, until golden brown.
  • Remove the pan from the oven and set it aside to cool completely.
  • Melt the chocolate chips and vegetable shortening in a double boiler. Pour the mixture over the cooled oatmeal base then top immediately with chopped pecans and toasted coconut. Cover the pan with plastic wrap and place it in the refrigerator to harden the chocolate.
  • Once firm, use the excess parchment paper to lift the toffee out of the pan. Cut firmed toffee into bite-sized squares.
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Nutrition

Calories: 514kcal, Carbohydrates: 61g, Protein: 5g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 27mg, Sodium: 190mg, Potassium: 298mg, Fiber: 5g, Sugar: 39g, Vitamin A: 315IU, Vitamin C: 0.2mg, Calcium: 51mg, Iron: 3.1mg

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Comments

    1. Hello – I have never made those substitutions so I can’t say with certainty if the recipe would still work out.

  1. I just made these and I can not wait to eat them! They look as pretty as the picture and were very simple. Thanks!

  2. Yum! My husband would love this–he’s a sucker for those seven layer bars with the chocolate and coconut. I would love it too–I’m a sucker for oatmeal and toffee. Thanks for sharing!

  3. ah, perfection. i’ve never seen oats used in a batch of toffee, but the texture they must contribute sounds wonderful. and never let it be said that i passed up something containing chocolate and coconut!