Bready or Not: Oat and Toffee Grahams

Posted by on Feb 20, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

These Oat and Toffee Grahams are a delicious, unique kind of fast-fix homemade candy bar.

Bready or Not: Oat and Toffee Grahams

The base consists of graham crackers. (I know, what a shock considering the name of the recipe.)

Bready or Not: Oat and Toffee Grahams

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.

Bready or Not: Oat and Toffee Grahams

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!

Bready or Not: Oat and Toffee Grahams

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.

Bready or Not: Oat and Toffee Grahams

These are sweet, sublime, and chewy, with crunchiness only from the almonds. They are just a great combination of flavors and textures.

Bready or Not: Oat and Toffee Grahams

Modified from Brownies & Bars Magazine.

 

Bready or Not: Oat and Toffee Grahams

Bready or Not: Oat and Toffee Grahams

This recipe uses graham crackers as a shortcut base for a sheet pan of homemade candy bars! The end result is chocolaty, sweet, and surprisingly chewy.

  • 12 graham cracker rectangles
  • 1 1/2 cups rolled (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
  • 12-ounce bag semisweet chocolate chips (2 cups)
  • 1/2 sliced or chopped almonds

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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