Almond Toffee Bars – Secret Recipe Club

Almond Toffee Bars - graham cracker crust topped with almond bits, chocolate chips, sliced almonds and sweetened condensed milk - HIGHLY addictive. We could not stop eating these! Everyone always asks for the recipe when I bring them to parties.

I am so excited to be part of the Secret Recipe Club this month!  I was assigned A Tale of One Foodie’s Culinary Adventures.  I was torn over which recipe to make – Erin has so many great recipes!  Make sure you go check it out – I pinned several to make later.

I finally decided on these Almond Toffee Bars since I love almonds and toffee.  Good call – these bars were AMAZING!! They were so simple to make and even easier to eat!  I had to take them to work to avoid eating the entire pan by myself.  Seriously!  These would be great for watching football this weekend or just because.

Almond Toffee Bars - graham cracker crust topped with almond bits, chocolate chips, sliced almonds and sweetened condensed milk - HIGHLY addictive. We could not stop eating these! Everyone always asks for the recipe when I bring them to parties.

Almond Toffee Bars - graham cracker crust topped with almond bits, chocolate chips, sliced almonds and sweetened condensed milk - HIGHLY addictive. We could not stop eating these! Everyone always asks for the recipe when I bring them to parties.

Almond Toffee Bars
(Printable Recipe)

  • 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 (I used one bag of regular Heath Toffee Bits)
  • 1 cup chocolate chips
  • 1 cup sliced almonds
  • 1 can (300 ml) sweetened condensed milk

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

Stir the oats, graham cracker crumbs and salt in a bowl to combine, then stir in the melted butter. Pres the crumbly oat mixture into the bottom of the prepared pan. Sprinkle skor bits evenly on top, followed by chocolate chips and sliced almonds. Pour the sweetened condensed milk evenly over pan (it will sink in as it bakes) and bake for 30-40 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 one week. Makes about 25 squares.

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CONNECT WITH PLAIN CHICKEN

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Comments

  1. Oh MY!!! This recipe looks absolutely heavenly. I've been craving dessert but really been trying to cut back. I think I just may save this one for my weekend treat! Really nice SRC post!

  2. I make something to bring to my staff every Monday and these would be a hit! Your pictures make me want to eat the screen. 🙂 Good pick!

    ~Chris (www.melecotte.com)

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