Oatmeal Chocolate Toffee Squares

“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.”
2hrs 45mins
96 pcs

Ingredients Nutrition


  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.
  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).
  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.

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