Wednesday, 18 May 2016
Chocolate Toffee Oaty Squares
One thing had to be checked before starting the recipe; my husband has been complaining for ages that one of his favourite chocolate bars - Mars bars - seems smaller these days. He was right! In the 1990s a standard Mars bar weighed around 65g; today the bars in a multi-pack weigh a tad less than 40g. So the 4 bars in the recipe had to be replaced by 6 of today's bars.
Unless you don't like chocolate, you couldn't fail to enjoy these bars. The oat mixture makes a crisp base, the chocolate layer sets hard and the fudgy toffee layer, which is made from melted Mars bars and cream whisked together, stays melt-in-the-mouth soft - almost like a sauce on top, although it just holds it's shape.
225g plain flour
110g porridge oats
150g light brown sugar
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 medium egg, beaten (I used the smallest from a box of large eggs)
225g deluxe milk chocolate, roughly chopped (I used 70% plain)
150ml double cream
Enough large Mars bars to give close to 240g (don't use mini bars or snack-sized as the proportion of chocolate to filling will be wrong)
The recipe is made in a 9" x 13" (23 x 32cm) shallow tin. The nearest I could get to this, using an adjustable tin, was 10 x 12", which is a tiny bit larger. I lined the tin with baking parchment.
The dough can be made in a food processor, but I made it by hand, by rubbing the butter into the flour, oats, sugar, bicarbonate of soda and salt, then mixing in the egg until the dough held together when squeezed. If using a processor, pulse to cut in the butter, then again to blend in the egg. 3/4 of the dough was spread evenly into the baking tin, and pressed down firmly with the back of a metal spoon.
Pre-heat the oven to 180C. Bring the double cream to the boil in a small heavy-based pan, then reduce the heat to a minimum and add the chopped Mars bars. Stir until the Mars bars have melted, then whisk until creamy. Pour this over the chocolate layer and spread evenly, leaving a small margin all round the edges, as before.
Crumble the remaining dough mixture over the top, as evenly as possible - there won't be enough to completely cover the surface.
Place the baking tin on a baking sheet and bake for 25 minutes, then cool in the tin until the toffee has set - at least 2 hours. Cut into small squares.
Tin and Thyme, chose oats as the additional ingredient for this month's We Should Cocoa link-up. Each month either Choclette or a guest host chooses an ingredient, which must be used with some form of chocolate, to produce a tasty treat. I thought about making one of my chocolate flapjack recipes, but decided that a We Should Cocoa entry needed something a bit more out of the ordinary