chocolate almond toffee bars

Ingredients

• 1 1/2 cups (360 ml) rolled oats
• 1/2 cup (120 ml) graham cracker crumbs
• 1/4 tsp (1 ml) fine salt
• 1/2 cup (120 ml) unsalted butter, melted
• 1 cup (240 ml) Skor toffee bits
• 1 cup (240 ml) chocolate chips
• 1 cup (240 ml) sliced almonds
• 300-mL can sweetened condensed milk

Method

1. 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.
2. 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.
3. Sprinkle the Skor bits evenly on top, followed by the chocolate chips and sliced almonds. Pour the condensed milk evenly over the pan (it will sink in as it bakes).
4. 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.
5. Store the toffee bars in the refrigerator for up to a week.