Oatmeal Chocolate Toffee Squares Recipe

Name: Oatmeal Chocolate Toffee Squares
Prep time: 30 min
Cook time: 165 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in these irresistible Oatmeal Chocolate Toffee Squares! A delightful combination of a buttery oatmeal crust, rich toffee filling, and a decadent chocolate ganache topping. Perfect for your holiday cookie plate or any special occasion. These festive treats offer a surprisingly healthy twist with the oatmeal base, but don't let that fool you – they're incredibly rich and satisfying. Get ready to impress your friends and family with this easy-to-follow recipe!

Prep Time 30 mins

Cook Time 165 mins

Calories 64 kcal

Protein 1g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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!