Nut Toffee Bars

It feels like the seasons are changing and I try to find recipes that reflect the sunnier days that we are having. Of course, next week may be rainy and gloomy, so it’s hard to know what direction you should go! Most of the recipes that catch my interest and more appropriate for fall, but I did recently try to sort recipes that I have saved to remind myself of these spring-friendly recipes.

This week I am still sticking with my tried and true- so this is an oat bar topped with toffee, chocolate, and nuts. I had all of these ingredients on hand (generally speaking) so they were quick to make. This recipe originally called for sliced almonds, which is a logical ingredient to pair with toffee chips, but I didn’t actually have any almonds. I had almond flour, but no almonds, which I found shocking. I did have pistachios, so I used those instead.

The base of these cookies can be mixed by hand, and it is really rare for me to find a recipe that doesn’t require my stand mixer. You then just top with the toffee bits, chips, and nuts and cover everything with sweetened condensed milk. That tends to make things super sweet, so I try to use it sparingly. These baked up well and were easy to cut (always a plus). They have a nice sturdy base, and the chocolate and toffee flavors shine through and the nuts add a nice crunch.

Nut Toffee Bars
1/2 cup graham cracker crumbs
1 1/2 cup rolled oats 
1/4 teaspoon salt
1/2 cup melted butter 
1 cup toffee bits
1 cup milk chocolate chips
1 cup pistachios/sliced almonds
1 can sweetened condensed milk

Heat the oven to 350 degrees. Line a 8” square pan with foil and spray the foil with nonstick cooking spray.

In a medium bowl, stir together the graham cracker crumbs, oats and salt. Stir in melted butter and mix well. Press the mixture into the prepared pan. Sprinkle the base with toffee bits, then chocolate chips, then the nuts. Pour the sweetened condensed milk evenly over the bars.

Bake for 30 minutes, until lightly browned along the edges. Allow the cookies to cool completely before removing from the pan, peeling away the foil and cutting into bars.

Recipe from Lil’ Luna