1. CRUST;. 2. Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside. 3. Preheat oven to 350°F. 4. In a bowl combine the oatmeal, flour and sugar. 5. In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened. 6. Press mixture into the prepared pan and bake of 12 - 15 minutes. 7. Let cool on a rack. 8. FILLING: 9. In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring. 10. Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes. 11. Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch). 12. GANACHE TOPPING: 13. Place chocolate in a bowl. 14. In microwave or on the stove bring the cream to a boil. 15. Pour over chocolate whisking until it is smooth. 16. Let the chocolate mixture cool to room temperature and then pour over the toffee layer. 17. Refrigerate until set ( about 1 hour). 18. ***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.). 19. Once set use the paper handles to remove the bar to a cutting board. 20. Peel the paper from the sides. 21. Wiping knife between cuts, trim the edges and cut into 1 inch squares. 22. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
