Chocolate Toffee Almond Squares | Recipes

Chocolate Toffee Almond Squares

(13) Ratings:
Prep Time:
Baking Time:
Makes:about 48 1” (2.5 cm) squares

Take a break and treat yourself with these irresistible squares, made with caramel sundae sauce, toffee bits and milk chocolate chips. They taste almost too good to be true!



2 cups 500 mL Robin Hood® Original All Purpose Flour
2 cups 500 mL Robin Hood Oats
1 cup 250 mL packed brown sugar
1 tsp 5 mL baking soda
1 cup 250 mL butter, melted


1 1/3 cups 325 mL milk chocolate chips
1 cup 250 mL slivered almonds
1 1/3 cups 325 mL toffee bits
1 1/3 cups 325 mL Smucker’s® Sundae SyrupTM Caramel Flavoured Syrup
1/3 cup 75 mL Robin Hood Original All Purpose Flour


  1. Preheat oven to 350°F (180°C). Line a 13" x 9" (33 cm x 23 cm) cake pan with parchment paper, overlapping the two ends for easy removal.
  2. Crust: Combine first four ingredients in large mixing bowl. Add melted butter. Mix well. Reserve 1 1/4 cups (300mL) of the mixture for topping. Press remainder into prepared pan.
  3. Bake in centre of preheated oven for 12 to 15 minutes, or until light golden.
  4. Topping: Combine chocolate chips, almonds and toffee bits in small mixing bowl. Sprinkle evenly over base. Mix sundae syrup and flour in separate small bowl until smooth. Pour evenly over crust. Sprinkle reserved oat mixture on top.
  5. Bake in centre of preheated oven for 20 to 25 minutes longer, or until golden. Cool completely, then cut into 1” (2.5 cm) squares.

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