Toffee, chocolate and oat traybake

    32 min

    These squares have a lovely oaty base and topping, and in the middle is a deliciously gooey centre of toffee, walnuts and chocolate. Really good for cake sales, and using shop-bought dairy toffee makes it easy.

    562 people made this

    Serves: 24 

    • 32 individually wrapped dairy toffee sweets, unwrapped
    • 5 tablespoons double cream
    • 125g plain flour
    • 80g porridge oats
    • 170g dark brown soft sugar
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 175g butter, melted
    • 75g plain chocolate chips
    • 60g chopped walnuts

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 C / Gas 4. In a medium saucepan over low heat, melt together the dairy toffee and double cream, stirring occasionally until smooth.
    2. In a medium bowl, stir together the flour, oats, dark brown soft sugar, bicarbonate of soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of a 20x30cm baking tin. Reserve the rest.
    3. Bake the base for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the dairy toffee mixture over the top and then crumble the remaining base mixture over everything.
    4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (478)


    First time i made this i thought there is no way it will be enough for the huge baking tin that was suggested so i made it in a smaller one, It was came and sloppy. Did it again and followed instructions exaclty. Came out great! Very thin oat layer first, even if there are tiny gaps, they disappear when baked. Everyone loved them and such simple ingrediants. Doing it again for my Brunch group now!!  -  08 Oct 2015


    HELPFUL TIPS: First off, oh my gosh!! I'm not a caramel fan AT ALL, but tried this b/c of the 5* rating. So glad b/c this is out of this world! I love the idea of lining your 9X13 pan with foil. This allows you to just pull it out of the glass dish after it's cooked AND COOLED & cuts down on crumbling. Makes slicing easier. ...just don't rush the cooling process in fridge or caramel will harden! This is a recipe where eyeballing is your best bet. You MUST double the flour, oats, sugar, baking soda & salt, but TOTALLY not necessary to double the chocolate chips & walnuts (sweet overload). I found 1C of butter to be perfect to make the crust stick together. In fact, the second & third time I made this, I didn't bother using a small portion of the crust b/c if you put too much on top, it just falls right off (as excess crumbs). To solve this, when I put the top layer of crumbs on, I press gently into the caramel layer as if I'm making another crust. Makes everything stick together nicely! Used an entire bag of Kraft caramels (14 oz) OR already unwrapped bag (11oz) & 7T of heavy cream was the perfect consistency and enough to cover a thin layer. Caramel takes a little while to melt, so be patient if it's your first time Oh, I've baked this for 25-30 min. depending on oven. Just take out once the top (crust) turns a nice golden brown. Update: I noticed someone said not to use 1min oats. It's ALL I use & everyone always LOVES THIS!  -  27 Mar 2008  (Review from Allrecipes US | Canada)


    I'm a professional baker and was searching for a recipe for a die-hard caramel lover, this one was a huge Hit. These had to be shipped overseas by the way and were fresh tasting to the end. The adjustments I made worked perfectly for me. I used one 9" X 13" pan and one 8" x 8" square pan. I tripled the oatmeal mixture. I doubled the caramel/cream mixture, adding 12 extra caramels plus 2 additional Tbls. of cream. I omitted the nuts because the person receiving them doesn't eat nuts; instead, I added more chococate chips (dark choclate, their favorite). I added about 8 minutes to the final baking time; the top turns a nice, golden brown when the bars are ready. Don't bother trying to cut these until they're cool. The 8" X 8" pan yielded 16 bars. The 9" X 13" pan yielded 24 bars. Simple recipe, rich taste, great with coffee. I wrapped each one individually and they made a delightful presentation in the giftbox, very homemade appeal, buttery taste. This one I will use again in gift assortments, very well received.  -  16 Apr 2007  (Review from Allrecipes US | Canada)