Toffee Cereal Bars
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 36 bars
Complexity: easily
Quantity: 36 bars
Once you start eating these cookies, you'll find it hard to stop. This dessert is a perfect combination of childhood favorites: toffee and condensed milk. The sweetness is beautifully offset and enhanced by the tartness of lemon. Parchment paper can also be used instead of foil for baking. If you don't use a food processor, you can use a potato masher. While this will take more time and effort, the results are worth it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220g butter, room temperature, cut into pea-sized pieces, plus extra for greasing the pan
- 2 cups premium flour
- 1.5 cups of oatmeal
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 310 g of toffee pieces
- 230 g of cream cheese, room temperature
- 400 g of condensed milk
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
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Recipes with similar ingredients: rolled oats, premium flour, brown sugar, condensed milk, lemon zest, cinnamon, iris, cream cheese
Cooking the dish according to the recipe:
- Line a 9 x 13-inch baking sheet with overlapping sheets of foil, leaving an overhang for easy removal. Grease with butter and set aside for later use.
- Place the flour, oats, and brown sugar in the bowl of a food processor. Whisk until combined. Add the butter, cinnamon, and toffee pieces. Process until the mixture comes together when pressed between your fingers. Transfer the mixture to a large bowl.
- Press half the mixture into an even layer on the bottom of the prepared baking sheet, reserving the other half. Bake in a preheated oven at 350°F (177°C). The cake should be lightly golden and set (12-15 minutes). Remove from the oven and cool completely.
- Beat the cream cheese mixture with the condensed milk, vanilla extract, lemon zest, and juice in a stand mixer fitted with the paddle attachment, or with a hand mixer. The cream cheese mixture should be free of lumps. Spread the mixture evenly over the baked and cooled crust. Sprinkle the remaining half of the oat mixture over the cream cheese mixture.
- Bake until the top is golden brown (about 40 minutes).
- Cool and freeze before slicing. Run a knife around the edges of the baking sheet and, holding the overhanging foil, transfer the dough to a cutting board. Using a sharp knife, cut into 5cm squares and serve.
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