Honey Oat Toffee Bar (Cookie)

A recipe of my own creation inspired by bringing together the flavors of cinnamon, honey and brown sugar with a simple cracker-toffee.

Appliances:

Oven

Stovetop

Supplies:

Medium saucepan

15" x 10" cookie sheet [Note: the size of the cookie sheet matters for this recipe.]

Aluminum foil (any brand)

Cooking spray (any brand)

Wooden spoon [for stirring and spreading]

Pot Holder

Ingredients:

1/2 box [approximately] - Cinnamon graham crackers - broken into individual crackers [enough to fully line cookie sheet] (any brand)

1/4 cup - Honey (any brand)

1/2 cup [divided in recipe steps] - Quick oats (any brand)

1/2 cup [divided in recipe steps] - Brown Sugar (any brand)

1/2 cup - White [granulated] Sugar (any brand)

1 cup [two sticks] - Salted butter (any brand)

This recipe requires a lot of stirring and quick action at certain steps. Having your items together and ready will help to ensure a successful bake!

Turn on oven and preheat to 350 degrees.

Completely line cookie sheet with foil. [Having some "overhang" from the side can be helpful in removing the cookies later.]

Spray foil-lined cookie sheet completely with a light coating of cooking spray.

Completely line cookie sheet with graham crackers. This should utilize approximately 1/2 a box of graham crackers but could be more or less depending on exact size of individual cracker.

(Try to keep square edges to crackers -- but it's not the end of the world if they break a little irregularly.)

As evenly as possible, drizzle the honey over the graham crackers to create a sticky surface.

(The drizzle design does NOT need to be uniform, but the coating should be. If you need to add a extra tablespoon or two to fully coat, that is fine.)

Evenly sprinkle 1/4 cup of the oats over the honey-drizzled crackers.

Reserving two tablespoons of brown sugar for a later step, evenly dust the crackers/honey/oats with the remaining brown sugar. Set the cookie sheet aside in a space that is easily accessible

To Create the Toffee:

In a saucepan over medium heat combine two sticks of butter, 1/2 cup of white sugar and two tablespoons of brown sugar that remain from previous step. Stir constantly with a wooden spoon to combine.

Allow mixture to come to a foamy boil.

Remove from heat and be ready to act fast!

Quickly pour the hot toffee mixture over the crackers. Using the wooden spoon, spread the toffee evenly over the crackers ensuring all crackers and edges are coated. (It is okay if the brown sugar and honey get mixed in with the toffee mixture.) If crackers become crooked during this step, utilize the spoon to help reposition them.

Place the cookie sheet with the crackers and toffee in the preheated oven and bake for 10 minutes.

After 10 minutes in the oven all parts of the bars should be golden brown and bubbling.

Using a potholder, remove from oven and place on a level surface.

If any crackers need repositioning, use the wooden spoon to move into place.

Evenly sprinkle remaining 1/4 cup of oats (reserved from step 7) over the warm toffee-covered crackers.

(A few extra oats won't hurt the quality of the cookie but may make cutting the bars later a tad harder.)

Paying attention to keeping the cookie sheet level, place it into a refrigerator (or cooled space) to set.

(Approximately 1 hour, and up to overnight.)

Using a sharp knife or pizza roller, cut into bar shaped cookies.

(Alternatively, some family members have simply broken this into a random-sized pieces similar to a chocolate bark.)

The recipe is complete. Enjoy the sweet, buttery goodness!

(If there is any left, store covered and refrigerate to maintain its crunch!)