Oatmeal Chocolate Toffee Squares

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.