STREAMING NOW: Chuckmas

Oatmeal Chocolate Toffee Squares

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
YIELD:
96 pcs
UNITS:
Metric

Ingredients Nutrition

Directions

  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.
  8. FILLING:
  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).
  12. GANACHE TOPPING:
  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: