Gluten-Free Homemade Toffee Crisp
Indulge in the irresistible crunch and sweetness of Gluten-Free Homemade Toffee Crisp, a perfect treat that’s both easy to make and wonderfully satisfying. This recipe combines the buttery richness of homemade toffee, with hints of golden syrup and vanilla, and the airy crunch of gluten-free crispy rice cereal. Topped with a silky, melt-in-your-mouth layer of gluten-free dark chocolate, each bite delivers a harmonious balance of textures and flavors. With just 15 minutes of prep time and no baking required, this quick and delicious dessert is ideal for gluten-sensitive snackers and sweet lovers alike. Whether you're creating a quick treat for family or a delightful addition to a party platter, this no-fuss recipe will have everyone reaching for seconds. Serve these perfectly portioned bars chilled for the ultimate melt-and-crunch experience!
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Recipe Information
Ingredients
- 120 g Unsalted butter
- 150 g Light brown sugar
- 4 tbsp Golden syrup
- 150 g Gluten-free crispy rice cereal
- 200 g Gluten-free dark chocolate
- 1 tsp Vanilla extract
- 1 pinch Sea salt (optional)
Instructions
Line a 20x20 cm (8x8 inch) square baking tin with parchment paper and set aside.
In a saucepan, melt the unsalted butter over medium heat. Add the light brown sugar and golden syrup, stirring continuously until the sugar dissolves and the mixture becomes smooth and begins to bubble lightly.
Remove the saucepan from heat and stir in the vanilla extract and sea salt (if using). Allow the mixture to cool slightly for about 2 minutes.
In a large mixing bowl, combine the gluten-free crispy rice cereal with the toffee mixture. Mix well until all of the cereal is thoroughly coated.
Transfer the coated cereal into the prepared baking tin, pressing it down evenly with the back of a spoon or spatula. Ensure the mixture is compact and evenly spread.
Melt the gluten-free dark chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring after each until fully melted and smooth.
Pour the melted chocolate evenly over the toffee cereal mixture in the tin, spreading it smoothly with a spatula to ensure it covers the entire surface.
Refrigerate the tin for at least 1 hour or until the chocolate has set completely.
Once set, remove from the refrigerator and lift the toffee crisp out of the tin using the edges of the parchment paper.
Cut into 12 equal bars using a sharp knife and serve. Store any leftovers in an airtight container in a cool place.
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 448.5 g | 163% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 288.5 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
