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.
Recipe
Oat 'n' Toffee Grahams
Oat and Toffee Grahams
Ingredients
- 12 whole graham crackers
- 1 ½ cups rolled oats
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 3 tbsp all purpose flour
- ⅔ cup salted butter melted (or use unsalted and add ⅜ tsp )
- 1 egg lightly beaten
- 1 tsp vanilla
- 12 oz semi-sweet chocolate chips or dark or semi-sweet chocolate
- ½ cup sliced almonds toasted and lightly crushed***
Instructions
- 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
Notes
***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!
CookieMama says
Just made these...delicious! And super easy! And quick! It's a winner on so many levels.
gloria says
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) says
This looks so good! I made saltine toffee over the holidays which was good, but this looks even better!
Katrina says
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! 😉
Gloria says
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!!!
Fallon says
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!
MmmCheese says
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!
dawn says
this is right up my flavor alley.