These Oat and Toffee Grahams are a delicious, unique kind of fast-fix homemade candy bar.
The base consists of graham crackers. (I know, what a shock considering the name of the recipe.)
On top of that you mix up a homemade filling with oats, butter, sugar, and a few other things, and it bakes up into a kind of toffee layer.
Then you add the chocolate chips on top–bake it a minute, long enough to melt the chips–even out the layer and add some almonds. Ta-da!
I expected the end result to be crunchy. To my surprise, the crackers actually softened in the baking process. The end result was delightfully chewy.
These are sweet, sublime, and chewy, with crunchiness only from the almonds. They are just a great combination of flavors and textures.
Modified from Brownies & Bars Magazine.
Bready or Not: Oat and Toffee Grahams
Ingredients
- 12 graham crackers whole rectangles
- 1 1/2 cups old fashioned oats
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 3 Tablespoons all-purpose flour
- 2/3 cup butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 sliced almonds or chopped
Instructions
- Preheat oven at 350-degrees. Line a 15x10x1-inch baking pan with foil and apply nonstick spray. Arrange graham crackers in a single layer side by side. They will not cover the entire surface of the pan.
- In a large bowl, stir together the oats, white sugar, brown sugar, and flour. Stir in the melted butter, egg, and vanilla until just mixed. Spoon the oat mixture atop the graham crackers, covering them completely.
- Bake for 20 to 25 minutes, until top is bubbly. Sprinkle all of the chocolate on top. Bake for another minute. Use an uneven spatula to smooth the softened chocolate to cover the graham crackers. Sprinkle on the almonds.
- Cool in pan. If slow to set, place in fridge until firm. Use a knife or--recommended--both hands to break the bars into pieces. Store in a sealed container with parchment or waxed paper between the layers.
- OM NOM NOM!
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