These Almond Toffee Bars are packed with rolled oats, buttery graham cracker crumbs, toffee bits, chocolate chips, and sliced almonds. Simple and delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
I’m not saying I have a sweet tooth problem, but if I had a dollar for every time I “accidentally” ate dessert before dinner, well… I’d have enough for a lifetime supply of butter. These Almond Toffee Bars? They’re the reason I now bake two pans instead of one. (Lesson learned the hard way when I brought them to a potluck and, uh, there weren’t any left for me to bring home!)
It all started on a rainy Saturday when I was craving something that hit all the right notes: chewy, crunchy, buttery, chocolatey… you get the picture. I dug around my pantry and—hallelujah!—I had just enough to throw these babies together. They turned out so darn good that even my picky Aunt Marge asked for seconds. If you knew Marge, you’d know that never happens.
Why You’ll Love This Almond Toffee Bars Recipe?
Okay, hear me out. These bars are basically the love child of a granola bar and a candy bar. They’ve got:
- A soft, chewy base that’s buttery and wholesome (thank you, oats and graham crackers).
- A gooey layer that tastes like caramel, but way easier to make.
- Crunchy sliced almonds for texture and a little grown-up flair.
- Chocolate chips and toffee bits that melt and get all bubbly and irresistible.
And here’s the kicker: they’re crazy easy. No candy thermometer, no fuss. Just some stirring, sprinkling, and baking. It’s the kind of recipe that makes you feel like a domestic goddess… without the stress.
Ingredient Notes:
I’ll level with you: I’m a little loosey-goosey when it comes to baking. Sometimes I eyeball stuff, sometimes I swap things out. But here’s what I use when I’m sticking to the plan:
- Rolled Oats (1½ cups): Old-fashioned oats are my go-to here. They give you that hearty texture. Quick oats work if that’s all you’ve got, but the chew is different.
- Graham Cracker Crumbs (½ cup): Think of these as the glue that holds the base together. Honey graham crackers are my jam, but cinnamon ones? Chef’s kiss.
- Salt (¼ tsp): Just enough to balance the sweetness. Don’t skip it!
- Unsalted Butter (½ cup, melted): Makes everything rich and luscious. If you only have salted, just ease up on the extra salt.
- Toffee Bits (1 cup): I’m partial to Heath Bits O’ Brickle, but you do you. These melt into gooey caramel magic.
- Chocolate Chips (1 cup): Semi-sweet chips keep things from getting too sweet, but milk chocolate is fab if you’ve got a wicked sweet tooth.
- Sliced Almonds (1 cup): Toast ’em first if you’re feeling fancy (or you forgot they were in the oven—oops).
- Sweetened Condensed Milk (14 oz can): This is your glue, your caramelizer, your miracle worker. You’ll want every last drop.
How To Make Almond Toffee Bars?
Step 1: Prep Like a Pro
Preheat your oven to 350°F. Trust me, do it now—you don’t want to forget and have to wait later (been there). Line an 8-inch pan with
Step 2: Make the Base
In a big bowl, mix your oats, graham crumbs, and salt. Add the melted butter and stir until it looks like wet sand. Dump it in the pan and press it down firmly. I use the bottom of a measuring cup for this part, but your fingers work too. No judgment.
Step 3: Get Layering
Sprinkle the toffee bits, chocolate chips, and almonds evenly over the crust. If they’re not perfectly spaced, who cares? It all melts together anyway. Then pour the sweetened condensed milk evenly over the top. Watch it slowly drip… it’s hypnotic.
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Step 4: Bake and Wait
Pop it in the oven for 30-35 minutes. You’ll know it’s done when the edges are bubbling and the top is golden brown. Now, the hard part: you’ve gotta let it cool completely. Go fold laundry or scroll TikTok or something. Once it’s cooled to room temp, stick it in the fridge for a few hours to firm up before cutting. You’ll thank me.
Storage Options:
- Counter: In an airtight container for a couple of days. But who are we kidding? They won’t last that long.
- Fridge: Keeps them chewy and firm. They’ll stay good for about a week.
- Freezer: Wrap them individually and freeze for up to 3 months. Midnight snack, anyone?
Variations and Substitutions:
- Nut Swap: Don’t like almonds? Use pecans or walnuts. Or leave ’em out altogether.
- Chocolate Choices: Dark chocolate chips if you’re feeling fancy. White chocolate if you’re living dangerously.
- Add Coconut: Shredded coconut on top makes them taste like Almond Joy bars.
- Gluten-Free: Swap in gluten-free graham crackers and certified gluten-free oats.
What to Serve with Almond Toffee Bars?
- Coffee: Duh.
- Vanilla Ice Cream: Warm up a bar and plop a scoop on top. You won’t regret it.
- Holiday Cookie Platter: They’ll steal the show. Just warning you.
- A Cold Glass of Milk: Because sometimes the classics win.
Frequently Asked Questions:
Do I really have to chill them before cutting?
Yep. Unless you like sticky, messy slices (no judgment). Chilling makes them slice neatly.
Can I use margarine instead of butter?
Technically, yes… but butter gives you that rich flavor we all love. I say go full butter or go home.
Can I double this recipe?
You bet! Use a 9×13 pan, and you might need a few extra minutes in the oven. Watch for that golden brown top.
These Almond Toffee Bars are like a hug in dessert form. They’re easy to make, ridiculously tasty, and the kind of treat that makes people ask, “Wait—you made these?” (My favorite compliment.) If you give them a whirl, let me know how it goes. Got your own twist? Spill it! I’m always up for trying something new.
Can’t wait to hear from you!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Almond Toffee Bars
Ingredients
- 1½ c rolled oats
- ½ c graham cracker crumbs
- ¼ teaspoon salt
- ½ c unsalted butter melted
- 1 c toffee bits
- 1 c chocolate chips
- 1 c sliced almonds
- 1 14-ounces can sweetened condensed milk
Instructions
- Preheat your oven to 350°F. Grease an 8-inch pan. Line it with parchment paper making sure the edges hang over for easy removal.
- In a bowl combine 1½ cups of rolled oats, ½ cup of graham cracker crumbs and a pinch of salt. Stir in ½ cup of melted butter. Press this mixture firmly onto the bottom of your pan.
- Sprinkle 1 cup of toffee bits, 1 cup of chocolate chips and 1 cup of sliced almonds, over the pressed base.
- Evenly pour one can (14 ounces) of sweetened condensed milk over the toppings.
- Place the pan in the oven. Bake for 30 to 35 minutes until the top turns golden brown and edges start bubbling.
- Allow the bars to cool in the pan at room temperature. Then refrigerate them for 4 hours before cutting them into bars.
- Store these bars in your refrigerator for, up to one week.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
