Chocolate Toffee Squares

NOTE: You can use store bought caramel sundae topping in place of the caramel syrup. If you make your own, you should start it before making the squares.

For the toffee squares:

Preheat oven to 350 F. Grease an 8×8 inch glass baking dish with dairy free cooking spray. Set aside.

In a medium size bowl, combine flour, oats, brown sugar, baking soda and salt. Add melted margarine and stir to combine until the mixture becomes crumbly. Put half of the mixture into the prepared pan and pat down to create a smooth and even surface. Place in the oven and bake for 10 minutes.

Remove from oven and immediately sprinkle chocolate chips and Rice Krispies all over the top. Drizzle caramel syrup on top then sprinkle the remainder of the oat mixture onto the caramel. Return to oven and bake for 18 to 25 minutes or until top is golden brown and bubbly. Remove from oven and cool completely before slicing.

To make the caramel syrup:

Place water in a heavy bottom sauce pot. Add sugar in one pile. DO NOT STIR. Place on medium to high heat and bring to a boil without stirring until sugar turns amber in color but is not burned. Remove from heat and add heavy cream in a very slow and steady stream while whisking rapidly. Be careful not to add liquid too quickly or sugar will boil over. Once it stops bubbling and becomes smooth and shiny, add vanilla and stir. Set aside to cool then place in a glass jar and store in fridge overnight to set.

Caramel sauce is inspired by Michael Smith’s Caramel Sauce recipe.