High Protein Homemade Toffee Crisp
Satisfy your sweet tooth guilt-free with this High Protein Homemade Toffee Crisp, a delicious twist on a classic treat that combines indulgent flavors with a boost of nutrition. With the buttery richness of homemade golden toffee, crispy rice cereal for that classic crunch, and a luscious layer of dark chocolate, this easy-to-make recipe is elevated by the addition of vanilla whey protein powder, making it perfect for post-workout refueling or a healthy snack. Ready in just 35 minutes (plus chill time), this no-bake delight features simple ingredients like sweetened condensed milk, dark chocolate, and coconut oil, and yields 12 servings of chewy, crunchy bliss. Ideal for meal prep, these protein-packed squares are a standout choice for those seeking a balance of indulgence and nutrition.
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 150 grams Light brown sugar
- 2 tablespoons Golden syrup
- 200 grams Sweetened condensed milk
- 50 grams Whey protein powder (vanilla)
- 75 grams Crispy rice cereal
- 200 grams Dark chocolate (at least 70% cocoa)
- 1 tablespoon Coconut oil
Instructions
Line a 9-inch square baking tray with parchment paper, leaving some overhang on the sides for easy lifting later.
In a medium saucepan, melt the butter over low heat. Once melted, stir in the light brown sugar and golden syrup until combined.
Add the sweetened condensed milk and increase the heat to medium. Stir continuously until the mixture begins to simmer.
Simmer gently for about 10-12 minutes, stirring often until the mixture thickens and turns a deep golden brown. This forms your toffee.
Remove the saucepan from the heat, then whisk in the whey protein powder until fully incorporated and smooth.
Gently fold the crispy rice cereal into the toffee mixture, ensuring all the cereal is well-coated.
Transfer the mixture into the prepared baking tray, pressing it down to create an even layer. Set aside to cool while you prepare the chocolate topping.
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Pour the melted chocolate over the cooled toffee-crisp layer and spread evenly with a spatula.
Refrigerate the tray for at least 2 hours or until the chocolate has set completely.
Once set, use the parchment paper overhang to lift the toffee crisp out of the tray. Cut into 12 equal pieces to serve.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 28.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 224 mg | 5% | |
*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.
