Chocolate Granola and Soft Toffee Slab

Never has naming a recipe caused me so much deliberation. Usually, the name is pretty apparent. This time though, it was hard to pinpoint exactly what this was. It’s got chocolate, and is full of granola and homemade toffee. Is it a slice? A bark? A bar?

Although I consider bark something fairly thin like this fruit and nut dark chocolate version (I think the theory is it should snap like bark), I have made some pretty chunky ones in my time – there’s not a lot of snapping going on with my caramel and shortbread creation, that’s for sure.

Chocolate Granola and Soft Toffee Slice

But this? This is just too chunky to be a bark. A slice? Nope, not really.

My creation had no name and no category to fit into, and so decided it was a whatchamacallit.  I was thrilled with myself for coming up with a name that fit perfectly, that is until a Google search revealed that the Americans had beaten me to it. Sigh. What about thingamajig? Perfect? Wrong! Hersheys got there first, again.

In the end, when toying with just calling it a slice and be done with it, slab came to mind. Yes, it’s a slab!

Chocolate Granola and Soft Toffee Slice

So, what’s this slab all about? Well, the toffee is homemade and is melt-in-your-mouth soft. Certainly no teeth breaking, jaw aching going on here.

It has a texture that is somewhere between fudge and soft toffee and I thought this would make an amazing contrast against the chocolate and crunchy granola. But you know what? Any kind of toffee would go well, or you could even use tinned caramel if you fancy making the recipe even easier.

Chocolate Granola and Soft Toffee Slice

I guess some people would argue that toffee can’t (or shouldn’t) be very soft. But it isn’t runny caramel and it isn’t fudge.

I was curious as to how fudge, toffee and caramel differentiated, as the basic ingredients are the same. Toffee is usually just sugar and butter, whereas caramel and fudge often have milk or cream.

Reading up on it, the difference in texture apparently comes about due to the length of time the ingredients are cooked for, and what temperatures they reach. For hard toffee you need to really bump up the temperature, and conversely, not let it get so hot for softer toffee and fudge. Anyway, I found some really useful information about the science behind it which can explain it a lot better than I can.

Chocolate Granola and Soft Toffee Slice

Chocolate Granola and Soft Toffee Slab

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Ingredients

    Base:
  • 120g (1 cup) chocolate (I used milk)
  • Toffee:
  • 110g (1/2 cup) butter
  • 130g (1/2 cup) brown sugar
  • 1/2 teaspoon vanilla sugar
  • Topping:
  • 1 cup (300g) Granola - I used one with nuts and raisins
  • 240g (2 cups) chocolate (I used milk)

Directions

~ Melt the first amount of chocolate and either spread over baking paper or in a large cake case (I used a round cake case that was 8 inches). Pop in the fridge to set.

~ In the meantime, make your toffee: in a fairly large, heavy-based pan, heat the sugar, vanilla sugar and butter together slowly and stir continuously until it starts to bubble.

~ Leave the toffee to work its magic (without stirring) until it is thick, light caramel in colour, and reaches the temperature of 235-240°F on a candy thermometer. Alternatively, use ready made caramel (dulce de leche) if you prefer.

~ When ready, pour the caramel over the hardened chocolate base and leave to firm up (it doesn't need to be completely set, just hard enough to hold the granola chocolate topping).

~ For the topping: melt the second amount of chocolate and then stir in the granola. Before spreading over the cooled toffee, dab the toffee with a paper towel, just to remove any excess oil from the butter - this helps the granola chocolate topping to adhere properly.

~ Evenly spread over the toffee and allow to set completely (I left mine overnight).

~ When ready, use a sharp knife and cut into slabs. Enjoy!

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http://www.theculinaryjumble.com/2017/04/21/chocolate-granola-and-soft-toffee-slab/

Chocolate Granola and Soft Toffee Slab

18 thoughts on “Chocolate Granola and Soft Toffee Slab

  1. Hi! I hope this won't sound like a silly question. Does the chocolate slip off the toffee layer at room temperature? I ask because I make a caramel nougat bar, that has the slipping factor, and have been looking for a caramel substitute.
    1. Hi Charlie! No such thing as a silly question! No, it didn't slip off as such, but the first time I made it, the chocolate granola bit didn't attach itself to the toffee that well. I didn't notice it though until I tried to cut it and the granola chocolate part pretty much just lifted off. I read that this is because the toffee part can be a little oily due to the butter and so to give it a dab with a paper towel before adding the chocolate! Maybe that might help?
        1. You're welcome! And even if it doesn't work for what you particularly want, it will still taste yummy!
    1. Less is more in my book, Kerry! I try to make things as easy as I can (which is how I like it! haha).
    1. Oh, bark you can't go wrong with - literally melt a bit of chocolate and throw things on top! haha Fudge and toffee is a little trickier, but fun!
  2. Your recipes always look utterly delicious! And this is no exception! You are not helping with my chocolate cravings now that I've started slimming world though! Lol 😆

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