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Oat 'n' Toffee Grahams

Oat and Toffee Grahams
Course Dessert
Cuisine American
Author Cookie Madness


  • 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.