A few years back I took a cooking class with Anna Olson, and as part of the class I received a copy of her latest cookbook at the time, Sugar. I’ve made nearly half of the recipes in the book, but my personal favourite and standby recipe is her Chocolate Almond Squares. We call them crack bars around these parts, and they’re to die for.
1/2 cup graham crumbs
1 1/2 cups quick cooking oats
1/2 cup melted salted butter
Combine first three ingredients and press into a 8 inch square pan lined with a sheet of parchment paper.
1/2 package Skor bits
1/2 package chocolate chips
1 cup almond slices
1 can condensed milk
Layer Skor bits, chocolate chips and almond slices on oat layer (almond slices last). Pour condensed milk on top. Bake in a preheated oven at 350 F for 25 – 30 minutes, or until golden brown.
Chill in fridge until cold, then slice and serve. I usualy make four pans at a time. Once chilled, I pop the whole thing out of the pan and slide into a Ziploc bag to freeze, unsliced, until I need them. They only take about half an hour to thaw enough to slice. Enjoy!