Homemade Toffee Crisp
Indulge in the nostalgic sweetness of this *Homemade Toffee Crisp*, a no-bake treat that's irresistibly crunchy, chewy, and chocolatey! Combining puffed rice cereal coated in a rich toffee mixture made with golden syrup, butter, and light brown sugar, this recipe delivers the perfect balance of sweetness and texture. Topped with a smooth layer of milk chocolate, these homemade candy bars are a delightful alternative to the classic store-bought version. With just 15 minutes of prep time and simple pantry ingredients, you can create a batch of 16 squares that are perfect for dessert, snack time, or sharing at gatherings. Bonus: they can be made ahead and stored for up to a week, making them a convenient and crowd-pleasing addition to your baking repertoire. Your sweet tooth will thank you!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 4 tablespoons Golden syrup
- 100 grams Light brown sugar
- 100 grams Puffed rice cereal
- 300 grams Milk chocolate
Instructions
Start by preparing a 9-inch square baking tin. Line it with parchment paper, making sure to leave an overhang on the edges to easily lift the toffee crisp out later.
In a medium saucepan, combine the unsalted butter, golden syrup, and light brown sugar. Melt these ingredients over a medium heat, stirring constantly until the mixture becomes smooth and fully combined.
Bring the mixture to a gentle boil and allow it to bubble for about 2 minutes, stirring constantly, until it thickens slightly.
Remove the saucepan from the heat and gently fold in the puffed rice cereal, ensuring that all the cereal is evenly coated with the toffee mixture.
Pour the puffed rice and toffee mixture into the prepared baking tin. Press it down firmly with a spatula or the back of a spoon to create an even layer. Set aside to cool and firm up.
In a microwave-safe bowl or over a double boiler, melt the milk chocolate until smooth, stirring occasionally.
Pour the melted chocolate over the puffed rice layer in the baking tin, using a spatula to spread it evenly across the surface.
Allow the chocolate to set at room temperature or place it in the fridge for faster results.
Once set, use the parchment paper overhang to lift the entire block of toffee crisp out of the baking tin and onto a cutting board.
Cut into 16 equal pieces or desired size using a sharp knife. Serve and enjoy or store in an airtight container for up to a week.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 19.1 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 80 mg | 2% | |
*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.
