Oatmeal Chocolate Toffee Squares

Marlitt's Note:

I make these for my Christmas cookie plate every year. I make an oatmeal crust to make me feel I making this healthy, but they are rich. These are so good. I hope you enjoy them as much as we do. The recipe includes a 2 hr chilling time.

• Total Time: 2 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs 15 mins

Ingredients:

Yield: 96 pcs

CRUST

• 2 cups oatmeal
• 1 cup unbleached flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 egg

TOFFEE FILLING

• 1 cup butter
• 1 cup brown sugar, packed
• 1 (6 ounce) can sweetened condensed milk
• 1/4 cup corn syrup

GANACHE TOPPING

• 6 ounces bittersweet chocolate, chopped
• 2/3 cup whipping cream

Directions:

1. CRUST;.
2. Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside.
3. Preheat oven to 350°F.
4. In a bowl combine the oatmeal, flour and sugar.
5. In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened.
6. Press mixture into the prepared pan and bake of 12 - 15 minutes.
7. Let cool on a rack.
8. FILLING:.
9. In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring.
10. Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes.
11. Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch).
12. GANACHE TOPPING:.
13. Place chocolate in a bowl.
14. In microwave or on the stove bring the cream to a boil.
15. Pour over chocolate whisking until it is smooth.
16. Let the chocolate mixture cool to room temperature and then pour over the toffee layer.
17. Refrigerate until set ( about 1 hour).
18. ***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.).
19. Once set use the paper handles to remove the bar to a cutting board.
20. Peel the paper from the sides.
21. Wiping knife between cuts, trim the edges and cut into 1 inch squares.
22. Enjoy.

Reviews

[2Bleu]

This made it into Book #179627. I gave Buddha 4 of them, then asked "you're the chocolate lover, what do you think?" He replied "How many more of these are ready that I can eat?" Great job Marlitt!

[Chef #400955]

I wish I could say they looked like the picture...maybe a smaller pan? I would HIGHLY recommend a longer chilling time for both the toffee and chocolate layers. And I had a problem w/separation when I unveiled the final product.