Preheat oven to 350 °F (180 °C). Grease and line a 20 centimeter square pan with parchment paper, so that the paper hangs over the sides of the pan.
Stir oats, graham crumbs and salt to combine, then stir in melted butter. Press crumbly oat mixture into prepared pan. Sprinkle Skor bits evenly on top, followed by chocolate chips and sliced almonds. Pour condensed milk evenly over pan (it will sink in as it bakes) and bake for 30 to 40 minutes, until top is golden brown and edges are bubbling. Cool to room temperature, then chill for at least four hours before slicing.
The toffee bars will keep, refrigerated, for up to two weeks.
How to add easy holiday sparkle:
Drizzle the top of the pan with a drizzle of melted white and dark chocolate to add polish.
You can serve these as a decadent plated dessert. Cut square portions once chilled (they cut easily when chilled) and place on a parchment-lined baking tray. Heat for ten minutes in a 325 °F and then lift to plates with a spatula. Top with a scoop of ice cream and you have a heavenly dessert.
Customize your layers – swap in white chocolate chips, hazelnuts, or peanuts (and peanut butter chips) for your own version.