photo © 2009 Mr. Dutch Ghetto

These Chocolate Nut Toffee Bars are a sticky decadent treat. They are easy to make and, for the adventurous, the recipe easily lends itself to experimentation. Substitute any and all of the filling ingredients at will. Add coconut, marshmallows, any type of nut or cereal — just as long as you don’t overflow the pan.

Chocolate Nut Toffee Bars

Preheat the oven to 350°F. Grease and line an 8-inch square pan with parchment paper so that the paper hangs over the sides.

Crust

1½ c. Oats

½ c. Graham cracker crumbs

½ tsp. Salt

½ c. Unsalted butter – melted

Filling

1 c. Skor or Heath toffee bits

1 c. Halved Pecans

1 c. Semi-sweet chocolate chips

1-2 c. sliced almonds

1 can Sweetened condensed milk

Combine ingredients for the crust in a bowl and mix thoroughly. Press mixture in to the lined and greased 8×8 pan.

Sprinkle the toffee bits on top of the crust to form a layer. Make another layer with the halved pecans and another on top of that with the chocolate chips. Top with the sliced almonds so the almonds mostly cover the chocolate chip layer. Pour the can of sweetened condensed milk evenly over the top — it will sink in.

Bake at 350° for 30-40 minutes until the almonds are golden brown. Let cool to room temperature before removing from the pan. It may take 3 or 4 hours. Cut in to squares. Eat and enjoy.

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Posted in food/recipes, Photography

Tags: chocolate, cookies, recipe, toffee bars