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Recipe below! Join Anna Olson to learn how to bake these decadent bars—a twist on Hello Dolly Bars, super easy to make, and able to be stored for a long time.

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• Recipe •
Makes 1 9-inch (23 cm) square pan
Cuts into 25 squares
Prep Time: Under 10 minutes
Cook Time: 30 minutes

The toffee bars will keep, refrigerated, for up to 2 weeks or they can be frozen for up to 3 months.

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• Ingredients •

1 ½ cups (150 g) regular rolled oats
½ cup (65 g) graham cracker crumbs
¼ tsp fine salt
½ cup (115 g) unsalted butter, melted
1 cup (175 g) Skor toffee bits
1 cup (180 g) chocolate chips
1 cup (100 g) sliced almonds
300 mL tin of sweetened condensed milk

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• Directions •

1. Preheat oven to 350 °F (180 °C). Grease and line a 9-inch (23 cm) square pan with parchment paper, so that the paper hangs over the sides of the pan.

2. Stir the oats, graham crumbs and salt to combine, and then stir in melted butter to coat evenly. Press this into the prepared pan. Sprinkle the Skor bits evenly on top, followed by the chocolate chips and sliced almonds. Pour the condensed milk evenly over pan (it will sink in as it bakes) and bake for about 30 minutes, until the top is golden brown and the edges are bubbling. Cool to room temperature on a cooling rack, then chill for at least 4 hours before slicing.