These are Anna Olson’s Chocolate Almond Toffee Bars by way of a video on the Chatelaine web site. They're a variation on the Hello Dolly or my mom’s Goody Bars, which I’ve been eating my whole life. But these are a little different because they’ve got a thick oaty base and double the toppings, yet that old baking staple – a can of sweetened condensed milk -- remains a must. They’re super rich so be sure to cut them into small squares.
This is a six-minute recipe. Honestly, the hardest part is waiting for them to cool.
ANNA OLSON’S CHOCOLATE ALMOND TOFFEE BARS
Makes 8 -inch (2 L) pan (25 squares)
1 1/2 cups (375 mL) rolled oats
1/2 cup (125 mL) graham cracker crumbs
1/4 tsp (1 mL) fine 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 sweetened condensed milk
Preheat the oven to 350°F (180°C). Grease and line an 8-inch (2 L) square pan with parchment paper so that the paper hangs over the sides of the pan.
Stir the oats, graham crumbs and salt in a bowl to combine, then stir in the melted butter. Press the 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 pan (it will sink in as it bakes) and bake for 30 to 40 minutes, or until the top is golden brown and the edges are bubbling. Cool to room temperature in the pan, then chill for at least 4 hours before slicing into bars. Store toffee bars in the refrigerator for up to a week.