Summer Fruit Salad with Oatmeal
Toffee Cookie
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Trial Size
Food Service Size
Ingredient
1 fruit salad
Ingredients
OATMEAL TOFFEE COOKIES
Featured Products
1 cup (8 oz.)
2 whole (3-1/2 oz.)
2 cups (1 lb.)
2 tsp.
1-3/4 cups (8-3/4 oz.)
1 tsp.
1 tsp.
1/2 tsp.
3 cups (9 oz.)
1-1/3 cup (6-2/3 oz.)
1 cup (3 oz.)
Butter or margarine, softened
Eggs
Packed light brown sugar
Vanilla extract
All-purpose flour
Baking soda
Ground cinnamon
Salt
Quick-cooking oats
HEATH Toffee Bits - medium grind
Sweetened coconut flakes (optional)
SUMMER FRUIT SALAD
HEATH Toffee Bits medium grind
50 lbs., Medium grind
Item#:60550
1 cup
1 Tbsp.
2 Tbsp.
2 Tbsp.
1
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Assorted fresh fruit, sliced or cut up
Sweetened coconut flakes
Fresh lime juice
HERSHEY’S Caramel Syrup
OATMEAL TOFFEE COOKIE, prepared
(optional)
Mint sprig (optional)
Directions
1. Prepare OATMEAL TOFFEE COOKIES: Heat convection oven to 325°F (standard oven:
375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on
prepared sheet pans. Mix together butter, eggs, brown sugar and vanilla in large bowl of mixer
fitted with paddle attachment until well blended. Add flour, baking soda, cinnamon and salt;
mix until blended.
2. Stir in oats, HEATH Toffee Bits and sweetened coconut flakes, if desired. Drop by #60
scoop about 2 inches apart onto prepared sheet pans.
3. Bake 8 to 10 minutes* or until edges are lightly browned. Cool 1 minute; remove to wire
rack. Cool completely. Makes 6 dozen cookies.
4. Prepare SUMMER FRUIT SALAD: Place assorted fresh fruit in large bowl. Toss fresh fruit
with sweetened coconut flakes and lime juice, stirring until well coated.
5. Spoon into serving dish. Drizzle fruit with HERSHEY'S Caramel Syrup. Garnish with
OATMEAL TOFFEE COOKIE and mint sprig, if desired.
*If using convection oven, rotate sheet pans one-half turn (180°) after 4 minutes of baking.
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