Low Fat Homemade Toffee Crisp
Indulge your sweet tooth without the guilt with this *Low Fat Homemade Toffee Crisp*, a lighter take on a classic treat! Featuring airy puffed rice cereal coated in a luscious homemade caramel made with low-fat evaporated milk, a touch of butter, and a hint of vanilla, this recipe delivers all the chewy, sweet satisfaction you crave with fewer calories. Topped with a smooth layer of semi-sweet chocolate, this delightful dessert is perfect for everyday snacking or entertaining guests. Ready in just 30 minutes with simple pantry staples, these homemade toffee crisps are easy to prepare and make 10 generous servings. Whether you're on a low-fat diet or simply looking for a healthier twist on your favorite treats, this recipe strikes the perfect balance between indulgence and mindfulness.
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Recipe Information
Ingredients
- 100 grams puffed rice cereal
- 50 grams granulated sugar
- 30 ml light corn syrup
- 60 ml low-fat evaporated milk
- 20 grams unsalted butter
- 1 teaspoon vanilla extract
- 100 grams semi-sweet chocolate chips
- 15 ml low-fat milk
- 0.5 teaspoon salt
Instructions
Line an 8-inch square baking pan with parchment paper and set aside.
Spread the puffed rice cereal evenly across the prepared baking pan.
In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, low-fat evaporated milk, butter, and salt.
Stir continuously as the mixture melts and comes to a gentle boil. Continue to cook for 4-5 minutes or until the mixture thickens slightly.
Remove from heat and stir in the vanilla extract. Allow the mixture to cool for a minute.
Pour the caramel mixture evenly over the puffed rice in the baking pan. Use a spatula to gently press and spread it so that it coats all the cereal evenly.
Let the caramel-covered cereal cool and set for about 10 minutes.
In a heatproof bowl, melt the semi-sweet chocolate chips together with the low-fat milk over a pot of simmering water, stirring frequently until smooth.
Pour the melted chocolate over the caramel-coated puffed rice, spreading it evenly with a spatula.
Allow the completed mixture to cool at room temperature until the chocolate is set, approximately 30 minutes.
Once set, cut the toffee crisp into bars or squares and serve.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 133.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 246 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.
