Soy-Free Homemade Toffee Crisp
Indulge in the irresistible combination of buttery toffee, crunchy rice cereal, and creamy chocolate with this Soy-Free Homemade Toffee Crisp recipe. Made with simple pantry staples and free from soy-based ingredients, this recipe is perfect for those with dietary restrictions or anyone craving a nostalgic, homemade treat. A rich toffee mixture is boiled to perfection, infused with vanilla, and folded into crispy rice cereal for a satisfyingly crunchy base. Topped with a smooth layer of melted milk chocolate and a touch of flaky sea salt for that perfect sweet-salty balance, these bars are as easy to make as they are to devour. Ready in under an hour with minimal prep time, these soy-free toffee crisps make an ideal snack or dessert for sharing—or not!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 220 grams light brown sugar
- 2 tablespoons golden syrup
- 4 tablespoons heavy cream
- 100 grams rice cereal
- 300 grams milk chocolate
- 1 teaspoon vanilla extract
- 1 pinch flaky sea salt (optional)
Instructions
Prepare a 9x9 inch baking dish by lining it with parchment paper, leaving some overhang for easy removal.
In a medium-sized saucepan, melt the unsalted butter over medium heat.
Once melted, add the light brown sugar, golden syrup, and heavy cream to the saucepan. Stir continuously until the sugar has dissolved completely.
Increase the heat to medium-high and bring the mixture to a boil. Allow it to boil for about 5 minutes without stirring, watching carefully to prevent burning.
Remove the saucepan from heat and stir in the vanilla extract.
Quickly fold in the rice cereal, ensuring all the cereal is coated evenly with the toffee mixture.
Transfer the mixture into the prepared baking dish and press it down evenly with a spatula. Let it cool completely at room temperature.
While the toffee crisp base is cooling, melt the milk chocolate in a heatproof bowl over a pot of simmering water, or in a microwave in 30-second intervals until smooth.
Once the base is cooled, pour the melted chocolate over the top, spreading it evenly.
Sprinkle with a pinch of flaky sea salt if using.
Allow the toffee crisp to set completely until the chocolate hardens. This can be expedited by placing the dish in the refrigerator for about 1 hour.
Once set, lift the toffee crisp out of the baking dish using the parchment paper overhang and cut into 12 bars. Serve and enjoy!
Nutrition Facts
Calories |
4652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.0 g | 367% | |
| Saturated Fat | 167.5 g | 838% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 526.1 g | 191% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 422.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 748 mg | 58% | |
| Iron | 67.8 mg | 377% | |
| Potassium | 1796 mg | 38% | |
*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.
