Gluten Free Toffee Crisp Recipe
My Gluten Free Toffee Crisp Recipe is finally here!!!!!!! And its a good-un. Easy peasy recipe, basic ingredients and tastes exactly like you remember!
Forgotten what a Toffee Crisp is like? Well, the rice crispies have a chocolately caramel coating. They are topped with a layer of chewy caramel and then its all dipped in your favourite chocolate. Heaven!
Everyone that has had the honour of taste testing these gluten free toffee crisp beauties has said they’re 100x better than the originals. I’m usually hard on myself with these recipes but on this one, I agree 😉
Ingredients for my Gluten Free Toffee Crisp
Here’s all you need to make my Gluten Free Toffee Crisp Bars! Hopefully all very simple and easy to get from the supermarket.
- Rice Crispies – any gluten free brand will work
- Spread/Butter – you can use any margarine or “proper” butter
- Milk Choc – use you’re favourite brand. Milk, white, dark or even marble it!
- Caramel – see the section below…
The Caramel Bit
You’ve got two choices for the caramel element of this recipe:
(1) Make your own – here’s my Gluten Free Chewy Caramel Recipe (with dairy free option). Making caramel can be a challenge but its fun and rewarding!
(2) Shop Bought Caramel – I’ve found a way to make it wayyyy easier for you!!! This gluten free toffee crisp recipe works perfectly with shop bought “soft caramels”. What I mean by that is something that is soft enough to mould with your fingers.
- Perfect brand I’ve found: Werther’s Original Soft Caramels (in the picture above). You can pick either up from almost all supermarkets, Poundshops or even petrol stations.
- Second best: Werther’s Creamy Toffees will work too (similar packaging but its a blue band, rather than pink) – just not quite as soft.
- Dairy free: haven’t tried these yet but Kuhbonbon Caramels look perfect (via Amazon or tons of vegan online stores)
I think the mould makes the whole process a bit easier – from shaping the crispy base to adding the caramel and coating in chocolate. It does prevent the rice crispy lumpy shaped bar but I think its worth it!
Its particularly good if you’ve made your own caramel, especially if the caramel is slightly too soft and isnt holding its shape very well.
There’s tons online but this is the one I have from Amazon (not an affiliate link – just trying to be helpful!!)
Gluten Free Toffee Crisp Recipe
- 8 soft caramels OR 50 grams or My Chewy Caramel Recipe - see "the caramel bit" in the blog post above
- 20 grams spread/butter
- 40 grams chocolate
- 40 grams Rice Crispies - make sure yours are gluten free
Caramel Topping & Chocolate Coating
- 250 grams chocolate
- 8 soft caramels OR 100g of My Chewy Caramel Recipe - see "the caramel bit" in the blog post above
- If you're making my Chewy Caramel Recipe, do that now and let it cool for 20 mins before moving onto the next step.
Make the "Crispy Bit"
- Add about 1 inch of water to the bottom of a saucepan and bring it to a gentle simmer.
- Place a mixing bowl on top of the saucepan. Make sure the water in the pan doesn't touch the base of the mixing bowl otherwise it'll burn the ingredients in the next step.>If it does, get a bigger mixing bowl, smaller pan or use less water
- Place all of the "Crispy Bit" ingredients EXCEPT the rice crispies into the mixing bowl and keep stirring until its all melted.
- Add the rice crispies and mix in. You can be heavy handed with this – dont worry about crunching them up.>I find its easiest to do this whilst the mixture is still on the heat. The mixture hardens very quickly when its off the heat!!
- Remove the mixing bowl from the heat and quickly shape the crispies into bars (approx 1 heaped tbsp of mix per bar). >You don't need a mould like my picture, it just makes the caramel stage slightly easier.>If the mixture goes cold and its difficult to shape into bars, just return it to the heat for 30sec-1min
- Leave them to cool for 5 mins before moving onto the next step.
- Take 1 soft caramel. Stretch it out so it will roughly cover the top of a crispy bar and place it ontop. Repeat for the rest of the caramels.>Extra tip: If you've got spare soft caramels, you can double up here! Squish two together and just use as though its 1>If you're using my caramel recipe, you can just pour on the caramel if its still warm. If its already too firm, you need approx 10g per bar.
- Melt the rest of the chocolate. Wait for it to cool slightly to make it easier to work with (around 1 min should be enough)>Ideally the chocolate needs to be "tempered". If you don't, when the chocolate has cooled down it will be a bit sticky. The cheats way to do this is to melt 2/3 of the chocolate in a bowl over a pan of simmering water. Remove it from the heat and add the remaining 1/3 in tiny chunks. Stir stir stir until its completely melted.
- If you're using a mould like mine: (lots of ways to do this – you can put the chocolate in first, let it set, then add the crispies and caramel or I do it like this to get a lumpy outside like a "real" toffee crisp…)>Add a spoonful of chocolate ontop of each bar. Pull the sides of each of the holes in the mould apart so let some of the chocolate drip down the sides of the bar. >Let it set for 5 mins in the freezer>Pop the bars out of the moulds, turn them upside down and coat the bases in chocolate too (if you want to – I leave them naked! If you didn't use a mould:>Scrape the chocolate into a small bowl – ideally only just bigger than the size of a toffee crisp so the chocolate is as deep as possible to make it easier to dunk the whole toffee crisp bar into. >Cover a baking tray/chopping board/plate with tin foil.>Place one of the crispy bars into the chocolate, making sure its fully coated and then lift it out with a fork. Let some of the excess chocolate drip off into the bowl. >Place the toffee crisp bar onto the tin foil and repeat for the rest of the bars.
- Let them cool for at least 15 mins, or until the chocolate has set.