Oat ‘n’ Toffee Grahams is the name of a graham cracker based cookie originally from The Better Homes and Gardens All-Time Favorites 2010 Cookbook, a supplement to the magazine. It’s a spin-off of one of my old favorites, Graham Cracker Toffee, but with the addition of a baked in buttery oat layer which makes the bars more “cookie-like” than candy and adds texture and flavor. To make the recipe even more fun, BHG recommends topping the cookies with smoked almonds. I didn’t have any on hand, so I used toasted sliced almonds and was very happy with the results.
Oat ‘n’ Toffee Grahams
Oat and Toffee Grahams
- 12 whole graham crackers
- 1 1/2 cups rolled oats
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 3 tbsp all purpose flour
- 2/3 cup salted butter melted (or use unsalted and add 3/8 tsp )
- 1 egg lightly beaten
- 1 tsp vanilla
- 12 oz semi-sweet chocolate chips or dark or semi-sweet chocolate
- 1/2 cup sliced almonds toasted and lightly crushed***
- Preheat oven to 350 degrees. Line a 15x10x1 inch pan with nonstick foil.
- Arrange whole graham crackers in a single layer in prepared pan leaving no gaps.
- Combine oats, sugars, and flour in a large bowl. Stir in melted butter, egg, and vanilla until well combined; spoon over graham crackers and spread evenly to edges of pan to cover graham crackers.
- Bake on center rack for 20-25 minutes or until oat mixture bubbles and is browned on top. Remove from oven and sprinkle with chocolate pieces. Return to oven 1-2 minutes.
- Spread melted chocolate over top to cover. Sprinkle with almonds. Cool in pan on a wire rack. To set chocolate, chill briefly. Grasp foil and lift from pan. Place on a large cutting board and cut into squares with a chef’s knife. These are pretty solid bars, so you may do more “breaking” than “cutting” but you should still be able to make squares.
- Makes about 32
***Spread almonds on a cookie sheet. Bake at 350 for about 7 minutes or until they start to brown. Let cool.
Tried this recipe?Let us know how it was!
Just made these…delicious! And super easy! And quick! It’s a winner on so many levels.
Addendum to earlier comment….my Matzoh “crack” is different, but I can’t say better than D.Lebovitz since I’ve never tried his! I also don’t melt the pecans, but you all probably got that!
shelly (cookies and cups)
This looks so good! I made saltine toffee over the holidays which was good, but this looks even better!
So I’m picturing that really bad-for-you saltine cracker toffee (crack) stuff, but these look better and are much more healthy, what with the oats and such! 😉
This is a comment on Louise’s comment. I make chocolate covered Matzohs all the time. My recipe is different than David Lebovits. I like mine better because it calls for 1 cup chopped pecans melted with regular salted butter and brown sugar and then poured over the matzoh. Also, add sliced almonds on top and then I cut mine into squares when they are warm or they are too difficult to cut. Breaking them up after they cool is messy. I won 3rd place for bars at the MN State Fair a few years ago entering these.
And the reason I saw Louise’s comment: These Oat and toffee grahams remind me of the Matzo bars…These look great!!!
This kind of reminds of your Frito Bark which is always a hit with my friends. I will have to surprise them with these bars next time!
I’ve been meaning to make the David Lebovitz “Chocolate-Covered Caramelized Matzoh Crunch” http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html for some time. I finally bought the matzoh last month but was too busy with Christmas cookies. This recipe reminds me that I better do it soon.
I always like to use unsalted butter & just add salt to taste – but I’m a cooker, not a baker, so kudos for figuring out the right ratio of salt needed when making a substitution!
this is right up my flavor alley.