Servings: 1 8-inch (20 cm) square pan, which cuts into 25 squares
1 ½ cups (135 g) rolled oats
½ cup (60 g) graham cracker crumbs
¼ tsp (1 mL) salt
½ cup (125 g) unsalted butter, melted
1 cup (180 g) Skor toffee bits
1 cup (180 g) chocolate chips
1 cup (125 g) sliced almonds
1 300 mL tin sweetened condensed milk
1. Preheat the oven to 350 °F (180 °C). Grease and line an 8-inch (20 cm) square pan with parchment paper, so that the paper hangs over the sides of the pan.
2. Stir oats, graham cracker crumbs and salt to combine and then stir in melted butter. Press the crumbly oat mixture into the prepared pan.
3. Sprinkle Skor bits evenly on top, followed by chocolate chips and sliced almonds. Pour the condensed milk evenly over pan (it will sink in as it bakes) and bake for 30 to 40 minutes, until top is golden brown and edges are bubbling.
4. Cool to room temperature, then chill for at least 4 hours before slicing.
Store toffee bars in the refrigerator for up to a week.