Oatmeal Chocolate Toffee Squares

Recipe by Marlitt
READY IN: 2hrs 45mins
YIELD: 96 pcs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST;.
  • 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.
  • Preheat oven to 350°F.
  • In a bowl combine the oatmeal, flour and sugar.
  • In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened.
  • Press mixture into the prepared pan and bake of 12 - 15 minutes.
  • Let cool on a rack.
  • FILLING:
  • In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring.
  • Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes.
  • Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch).
  • GANACHE TOPPING:
  • Place chocolate in a bowl.
  • In microwave or on the stove bring the cream to a boil.
  • Pour over chocolate whisking until it is smooth.
  • Let the chocolate mixture cool to room temperature and then pour over the toffee layer.
  • Refrigerate until set ( about 1 hour).
  • ***(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.).
  • Once set use the paper handles to remove the bar to a cutting board.
  • Peel the paper from the sides.
  • Wiping knife between cuts, trim the edges and cut into 1 inch squares.
  • Enjoy.
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