chocolate almond toffee bars


Anna Olson
1 1/2 cups rolled oats
1/2 cup graham cracker crumbs
1/4 tsp fine salt
1/2 cup unsalted butter, melted
1 cup Skor toffee bits
1 cup chocolate chips
1 cup sliced almonds
300-mL 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.