I quit the gym on Saturday. Burst through my apartment door after one final round of Andrea versus the treadmill and told Daniel, somewhat proudly, “I’m not going back there. Not for a while anyway. They made me fill out a form to cancel my membership and in the section where they ask why you’re leaving, I told them I just didn’t love it anymore.”
Daniel looked up from his laptop, smiled, and said, “I bet the toffee bar smeared on your lower left lip told them for you.”
And so it goes.
These itty bitty squares will try to fool you. They will sit, innocent and gentle as a butterfly, on your countertop. They will tickle your nose with a rich, toffee aroma. You will lift one, sticky fingers and all, and raise it to your lips. Bite. Teeth sinking into sweet milky butterscotch, crunching through toasty almonds, a note of gooey fudge detected by your wisest taste bud, the gummy chew of buttery oat-graham crust. Sweetness, intensity, rush.
That one square inch of toffee almond oblivion will make you forget about your ever-growing to do list, your laundry pile, and the fact that summer is almost over. You may also forget about showering and paying the bills. At which point you should call Dr. Drew.
You are now an addict. Let these be your gateway to the dark, decadent world.
Chocolate Toffee Almond Bars (adapted from SevenSpoons)
1 1/2 cups (375 ml) rolled oats
1/2 cup (125 ml) graham cracker crumbs (about 6 full cracker sheets, crushed)
1/2 tsp (1 ml) fine salt
1/2 cup (125 ml) unsalted butter, melted
1 cup (250 ml) butterscotch chips
1 cup (250 ml) chocolate chips
1 cup (250 ml) sliced almonds
1 can sweetened condensed milk
Crush your graham crackers like a barbarian. Or use a food processor.
Preheat the oven to 350°F (180°C). Line an 8-inch (2 L) square pan with aluminum foil so that the paper hangs over the sides of the pan. Coat with nonstick cooking spray.
Stir the oats, graham crumbs and salt in a bowl to combine
Stir in the melted butter. Press the crumbly oat mixture into the prepared pan.
Sprinkle butterscotch chips evenly on top, followed by chocolate chips and sliced almonds.
Pour condensed milk evenly over pan (it will sink in as it bakes).
Bake for 30 to 40 minutes, or until the top is golden brown and the edges are bubbling. Cool to room temperature in the pan, then chill for at least 4 hours before slicing into bars.
Store toffee bars in the refrigerator for up to a week.