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1
CRUST;.
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2
Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside.
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3
Preheat oven to 350u00b0F.
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4
In a bowl combine the oatmeal, flour and sugar.
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5
In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened.
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6
Press mixture into the prepared pan and bake of 12 - 15 minutes.
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7
Let cool on a rack.
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8
FILLING:
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9
In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring.
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10
Simmer stirring constantly until a candy thermometer reaches 230u00b0F (thread stage) about 12 to 15 minutes.
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11
Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch).
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12
GANACHE TOPPING:
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13
Place chocolate in a bowl.
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14
In microwave or on the stove bring the cream to a boil.
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15
Pour over chocolate whisking until it is smooth.
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16
Let the chocolate mixture cool to room temperature and then pour over the toffee layer.
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17
Refrigerate until set ( about 1 hour).
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18
***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.).
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19
Once set use the paper handles to remove the bar to a cutting board.
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20
Peel the paper from the sides.
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21
Wiping knife between cuts, trim the edges and cut into 1 inch squares.
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22
Enjoy.
