Saturday sweets on an actual Saturday!
This recipe is an old favourite in the Kampen family, originally from a little pamphlet you could pick up in the grocery store near the flour. Now they are a favourite in my own family too. Carl likes anything with chocolate and Skor bits involved, and sweetened condensed milk is one of my true loves. This time I made them with whole wheat flour and some chia seeds instead of sliced almonds so we could feel somewhat healthy enjoying them (ok, and I didn’t have white flour left, or sliced almonds…I had a bagful of whole almonds but have you ever tried to slice those things thinly? Yikes.) They tasted just as good, if not better, anyway- I think I actually prefer the taste and texture of the whole wheat flour in this crust.
They come together so easily, and freeze really well to have something handy for unexpected company, and the topping ingredients are flexible so if you don’t have all the “right” ingredients you can make them anyway! I’m posting the traditional recipe to give you an idea, but feel free to adjust to your taste. Chocolate chips, dried cranberries and sliced almonds makes a delicious alternative topping, as do a combination of white and semi-sweet chocolate chips, and you can add healthy things like whole wheat flour, chia seeds or ground flax without ever tasting a difference.
Chocolate Toffee Squares
1½ cups flour
1/3 cup sugar
¾ cup butter or margarine
1½ cups semisweet, milk chocolate or white chocolate chips
¾ cup coconut
¾ cup Skor toffee bits
½ cup sliced almonds
1 can (275 – 300 mL) sweetened condensed milk
Lightly grease a 9×13” pan. Combine flour and sugar. Cut in butter until mixture is crumbly. Press firmly into prepared pan. Bake at 350º for 12 minutes, until light golden. Meanwhile, combine chocolate chips, coconut, toffee bits and almonds. Set aside.
When crust is done, pour sweetened condensed milk evenly over crust. Sprinkle with chocolate chip mixture. Press down firmly. Bake another 20-25 minutes, or until lightly browned. Cool completely before cutting into bars.
Recipe adapted from Robin Hood.