Chocolate Almond Toffee Bars. Good!

Chocolate Almond Toffee Bars

Chocolate Almond Toffee Bars

Here’s the recipe for Chocolate Almond Toffee Bars which I mentioned in my last post. It’s from Anna Olson, Food Network TV chef and cookbook author.

No doubt Anna’s original recipe is great, and I’ll have to try the recipe as written some time. When I wanted to make it recently, I didn’t have all the ingredients on hand and didn’t have time to go to the store to get what I was missing. Thankfully, my modifications worked out just fine.

Here are my substitutions:

  • quick oats instead of rolled oats
  • salted butter instead of salt and unsalted butter
  • 4 well-crushed Skor bars instead of Skor toffee bits
  • chopped walnuts instead of almonds
  • aluminum foil instead of parchment paper

These CAT Bars are good. No, very good! And, they make a great gift. If you’re giving them away, don’t forget to keep back a few pieces to enjoy yourself!

Chocolate Almond Toffee Bars
(Makes 25 to 36 squares – depending how big you cut them!)

1-1/2 cups (375 mL) rolled oats
1/2 cup (125 mL) graham cracker crumbs
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) unsalted butter, melted
1 cup (250 mL) Skor toffee bits
1 cup (250 mL) chocolate chips
1 cup (250 mL) sliced almonds
1 can (300 mL) sweetened condensed milk

Preheat oven to 350F (180C). Grease and line an 8-inch (2 L) square pan with parchment paper so the paper hangs over the sides of the pan.

Stir oats, graham cracker crumbs and salt in a bowl to combine, then stir in melted butter. Press crumbly oat mixture into the prepared pan. Sprinkle Skor bits evenly on top, followed by chocolate chips and sliced almonds. Pour condensed milk evenly over top (it will sink as it bakes).

Bake until top is golden brown and the edges are bubbling, about 30 to 40 minutes.

Cool to room temperature in the pan, then chill for at least 4 hours before slicing into squares.

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