Simple 7 Layer Chocolate Toffee Bars
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These chocolate toffee bars are simple to make (all in one pan) and they are so indulgent. Layers of fudge, chocolate and flaked almonds all baked in caramelised condensed milk. They're absolutely perfect for your holiday cookie exchange, giving as a gift or just keeping for yourself!
Good Lord! How do I explain how good these bars are? I've been making them for years and they never fail to impress. They may seem humble because they're so easy to make, but the flavour is absolutely show-stopping.
A crumbly digestive biscuit and oat base brought together with melted butter, layered with clotted cream fudge, white and milk chocolate chips and flaked almonds and condensed milk. You'll want to leave a few of these for Santa on Christmas eve!
If you need another simple but amazing bake then you can make these chocolate brownies, Nutella brownies, or white chocolate blondies.
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Ingredients
These chocolate toffee bars are actually a Canadian recipe that I've been making for about 15 years! I've had to adapt some of the ingredients to items that I can find here (UK) and from Aldi. And honestly, I think these are better than the original!
- Rolled oats
- Digestive biscuits - the original recipe uses graham cracker crumbs
- Clotted cream fudge - the original recipe uses Skor (an American candy bar) toffee bits
- Milk and white chocolate chips
- Flaked almonds
- Sweeten condensed milk
- Butter - salted butter is perfect for helping to balance out the sweetness.
Instructions
Even though this recipe is really straight forward it's always helpful to have the step by step instructions with matching photos so you can take visual cues as well as following along with each step. Not only is it helpful for novice bakers, but it will also help enhance the intuition of seasoned bakers.
Step 1 & 2
- Preheat the oven and line a 9-inch square baking tin with baking paper. Place the oats and crushed digestive biscuits in a bowl and pour in the melted butter.
- Press the crumble into the bottom of the baking tin.
Step 3 & 4
- Chop the fudge into bits that are roughly the same size as the chocolate chips, and scatter them over the oat crumble.
- Scatter the white and milk chocolate chips over the fudge and make sure to spread them evenly.
Step 5 & 6
- Spread the flaked almonds over the chocolate chips and pour the condensed milk over the entire pan.
- Bake in the preheated oven for about 20-25 minutes. The condensed milk will sink through and bake into all the layers. It will also caramelise and turn into a golden caramel.
- Let the bars cool completely before you slice them. And slice them small. They are very sweet and decadent and you don't need much to satisfy your sweet craving.
What you end up with is a tray of toffee bars with a crumbly butter base, sweet soft fudge, melty chocolate chips and crunchy golden almonds. As the toffee bars bake, the chocolate chips melt slightly, the fudge softens and the almonds turn a deep golden.
Hint: When baking anything it's always really helpful to know if your oven runs a little on the hot side, or more towards the cooler side. An oven thermometer is perfect for checking.
Substitutions & Variations
Because these toffee bars have already been modified there aren't really too many substitutions to make, but these are my favourite ones when I want to change it up.
- Gluten free - use gluten free oats and digestive biscuits
- Almonds - use chopped pecans instead of the flaked almonds for an even richer flavour
- Fudge - use chopped dates instead of the fudge for a softer texture and a fruity element
Equipment
Equipment can have a big impact on how a recipe turns out. Especially when it comes to bakeware. But it certainly doesn't have to be expensive. A well-stocked bakers kitchen will have a square pan, two round cake tins and some good quality baking trays. Besides those basics, most other things are "nice to have" not necessary.
I've listed my exact equipment below, so you know that it works and your bakes will turn out perfectly! (Hopefully!)
Storage
Once the toffee bars have cooled in the tin for 30 minutes (or leave them in the fridge overnight) slice them into squares. These do best in the fridge or freezer but, the first day they're made, they can stay at room temperature in an airtight container.
Wrap them in a single layer of foil and place them in the freezer. To defrost take them out and let them sit at room temperature for about 30 minutes.
Top tip
Let the bars cool in the pan for at least 1 hour before cutting them. You could leave them in the fridge overnight too if you're making them ahead of time.
Use a serrated knife to get a clean cut and cut them small. See the recipe card below for the size.
Simple 7 Layer Chocolate Toffee Bars
Ingredients
- 130 g (1 ½ cups) rolled oats
- 60 g (2 ⅛ oz) digestive biscuits, crushed *see notes
- 115 g (4 oz) butter, melted
- 150 g (5 2/7 oz) clotted cream fudge, chopped
- 200 g (1 cups) white chocolate chips
- 100 g (3 ½ oz) milk chocolate chips
- 100 g (3 ½ oz) flaked almonds
- 397 g (1 ¼ cups) condensed milk
Instructions
- Preheat the oven to 170ºC and line a 9 inch (23 cm) square baking pan with nonstick baking paper.
- Place the oats and crushed digestive biscuits in a bowl and pour in the melted butter. Press the crumble into the bottom of the baking tin.
- Chop the fudge into bits that are roughly the same size as the chocolate chips, and scatter them over the oat crumble. Scatter the white and milk chocolate chips over the fudge and make sure to spread them evenly. Top with the flaked almonds over the chocolate chips and pour the condensed milk over the entire pan.
- Bake in the preheated oven for about 20-25 minutes. The condensed milk will sink through and bake into all the layers. It will also caramelise and turn into a golden caramel.
- Let the bars cool completely before you slice them. And slice them small. They are very sweet and decadent and you don't need much to satisfy your sweet craving.
Notes
- To crush the digestive biscuits place them in a freezer bag and crush with a rolling pin, or use a food processor.
- Use a serrated knife and slice into 36 squares.
