Oatmeal Chocolate Toffee Squares
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 95.4271 |
| Energy (kCal) | 4283.3017 |
| Carbohydrates (g) | 419.746 |
| Total fats (g) | 268.3038 |
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Cuisine
North American >> Canadian >> Canadian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. CRUST;. | 2. Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside. | 3. Preheat oven to 350°F. | 4. In a bowl combine the oatmeal, flour and sugar. | 5. In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened. | 6. Press mixture into the prepared pan and bake of 12 - 15 minutes. | 7. Let cool on a rack. | 8. FILLING: | 9. In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring. | 10. Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes. | 11. Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch). | 12. GANACHE TOPPING: | 13. Place chocolate in a bowl. | 14. In microwave or on the stove bring the cream to a boil. | 15. Pour over chocolate whisking until it is smooth. | 16. Let the chocolate mixture cool to room temperature and then pour over the toffee layer. | 17. Refrigerate until set ( about 1 hour). | 18. ***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.). | 19. Once set use the paper handles to remove the bar to a cutting board. | 20. Peel the paper from the sides. | 21. Wiping knife between cuts, trim the edges and cut into 1 inch squares. | 22. Enjoy. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| oatmeal | 2 | cups | 425.6 | 87.4048 | 12.655999999999999 | 5.4096 | |
| flour | 1 | cup | unbleached | 364.56 | 26.8128 | 31.7604 | 17.346 |
| brown sugar | 1/2 | cup | 418.0 | 107.899 | 0.132 | 0.0 | |
| butter | 1/2 | cup | melted | 684.0 | 31.428 | 21.372 | 57.6 |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| butter | 1 | cup | 684.0 | 31.428 | 21.372 | 57.6 | |
| brown sugar | 1 | cup | 418.0 | 107.899 | 0.132 | 0.0 | |
| milk | 1 | can | sweetened condensed | 827.5862 | 19.934 | 8.2399 | 85.7811 |
| corn syrup | 1/4 | cup | 241.2575 | 65.4635 | 0.0 | 0.1705 | |
| chocolate | 6 | ounces | bittersweet chopped | 1017.198 | 78.0759 | 13.2508 | 72.5136 |
| whipping cream | 2/3 | cup | 233.6 | 2.3680000000000003 | 1.736 | 24.728 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.