Name: Oatmeal Chocolate Toffee Squares
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 96 pcs
Ingredients: 2 cups oatmeal; 1 cup unbleached flour; 1/2 cup brown sugar; 1/2 cup butter, melted; 1 egg; 1 cup butter; 1 cup brown sugar, packed; 1 (6 ounce) can sweetened condensed milk; 1/4 cup corn syrup; 6 ounces bittersweet chocolate, chopped; 2/3 cup whipping cream

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Recipe by Marlitt

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Oatmeal Chocolate Toffee Squares created by 2Bleu

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.

Ready In:: 2hrs 45mins
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ingredients

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

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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RECIPE MADE WITH LOVE BY

@Marlitt

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@Marlitt

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"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."

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review by 2Bleu

1/2/2008

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!

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photo by 2Bleu

10/27/2007

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photo by 2Bleu

10/27/2007

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review by cheryl.voris

12/5/2006

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.

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photo by Marlitt

12/3/2006

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