Ingrédients pour Oatmeal Chocolate Toffee Squares
- 1 ½ cups rolled oats
- Unbleached Flour
- Brown Sugar
- ½ cup (1 stick) unsalted butter
- 1 large egg
- Sweetened Condensed Milk
- ¼ cup light corn syrup
- Bittersweet Chocolate
- Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oatmeal Chocolate Toffee Squares? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Oatmeal Chocolate Toffee Squares
- **Prepare the Crust:** Line a 9x13 inch metal baking pan with parchment paper, leaving an inch overhang on each side for easy removal. Set aside.
- **Preheat Oven to 350°F (175°C).**
- **Combine Dry Ingredients:** In a large bowl, combine 1 ½ cups rolled oats, 1 cup all-purpose flour, and ¾ cup packed light brown sugar.
- **Combine Wet Ingredients:** In a separate bowl, whisk together ½ cup (1 stick) melted unsalted butter and 1 large egg.
- **Mix Wet and Dry:** Pour the wet ingredients into the dry ingredients and stir until just moistened.
- **Press into Pan:** Press the mixture firmly and evenly into the prepared pan.
- **Bake the Crust:** Bake for 12-15 minutes, or until lightly golden brown.
- **Cool the Crust:** Let the crust cool completely on a wire rack.
- **Make the Toffee:** In a medium saucepan over medium heat, combine ½ cup (1 stick) unsalted butter, 1 cup granulated sugar, 1 (14-ounce) can sweetened condensed milk, and ¼ cup light corn syrup.
- **Cook the Toffee:** Bring the mixture to a boil, stirring constantly. Continue to boil until a candy thermometer reads 230°F (110°C), about 12-15 minutes.
- **Pour Toffee:** Carefully pour the hot toffee over the cooled crust and spread evenly.
- **Chill the Toffee:** Refrigerate for at least 1 hour to allow the toffee to set.
- **Make the Ganache:** Place 8 ounces of semi-sweet chocolate chips in a heatproof bowl.
- **Heat the Cream:** In a small saucepan, heat 1 cup heavy cream just to a boil.
- **Combine Ganache:** Pour the hot cream over the chocolate chips and let stand for 1 minute. Then whisk until smooth and glossy.
- **Cool Ganache:** Let the ganache cool to room temperature.
- **Pour Ganache:** Pour the cooled ganache over the set toffee layer and spread evenly.
- **Chill Ganache:** Refrigerate for at least 2 hours, or until the ganache is set.
- **Cut and Serve:** Lift the bars from the pan using the parchment paper overhang. Peel off the paper and trim the edges. Cut into 1-inch squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
11g
Carbs
2g
