Chocolate Almond Toffee Bars

This recipe is one of my most requested, so I'm happy to include it in this book.

Ingredients

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. 

Makes one 8"x8" pan.

Taste:

This is decadence in a pan. The sinful combination of chocolate, toffee and almonds enveloped in condensed milk that caramelizes as it bakes is irresistible. At least these have oats in them to redeem themselves, just a little bit.

Recipe Source: http://sevenspoons.squarespace.com/blog/2008/11/24/kitchen-aid-reviewing-in-the-kitchen-with-anna-by-anna-olson.html