Gluten Free Toffee Crisp Recipe

29th September 2020
Blog post

My Gluten Free Toffee Crisp Recipe is finally here!!!!!!! And its a good-un.

Forgotten what a Toffee Crisp is like? Well, the rice crispies have a chocolately caramel coating. Thats topped with a layer of chewy caramel and then its all dipped in your favourite chocolate. Heaven!

gluten free toffee crisp recipe

Everyone that has had the honour of taste testing these gluten free toffee crisp beauties (if I do say so myself) has said they’re 100x better than the originals. I’m usually hard on myself with these recipes but on this one, I agree 😉

The Caramel Bit

Making caramel can be a challenge so 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 thing to use: Werther’s Original Soft Caramels (the pink packet below).
  • Second best: Werther’s Creamy Toffees (blue packet) will work too, the soft ones are just a tiny bit better!
  • Where can you get them from? You can pick either up from almost all supermarkets, poundshops or even petrol stations.
Werther's Original Soft Caramels | Ocado

If you need a dairy free version for your toffee crisp, you can get Kuhbonbon Caramels (via Amazon or tons of vegan online stores) or you can accept the challenge of making your own 😉 There’s loads of recipes online and I’m working on my own right now!


**This is a really quick and easy gluten free toffee crisp recipe. I’ve included TONS of tips (all the bits in italics) which makes it look a lot longer than it is!!!**

Gluten Free Toffee Crisp Recipe

The rice crispies have a chocolately caramel coating, topped with a layer of chewy caramel and then all dipped in your favourite chocolate. Heaven!
Prep Time20 mins
Servings: 8 Toffee Crisp Bars
Course: Dessert

Ingredients

Crispy Bit!

  • 8 soft caramels*see "The Caramel Bit" in the blog post above
  • 20 grams spread/butterI use Flora Original
  • 40 grams chocolateyour choice!
  • 40 grams Rice Crispiesmake sure yours are gluten free

Caramel Topping & Chocolate Coating

  • 250 grams chocolateyour choice!
  • 8 soft caramels*see "The Caramel Bit" in the blog post above

Instructions

Make the "Crispy Bit"

  • Add about 1 inch of water to the bottom of a saucepan. Place a mixing bowl ontop of the saucepan.
    >Make sure you pick a mixing bowl where the water in the pan doesn't touch the base of the mixing bowl otherwise it'll burn the ingredients in the next step…
  • Place all of the "Crispy Bit" ingredients EXCEPT the rice crispies into the mixing bowl and bring the water to a gentle simmer, to melt the ingredients in the bowl.
    >It MUST be gentle otherwise you'll burn everything! The more gentle the better.
  • Keep stirring everything together and once its all melted and smooth, add the rice crispies and mix in.
    >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!!
    >Don't worry about being too gentle, it doesn't matter if the crispies get crunched up a bit!
  • Remove the mixing bowl from the heat and quickly shape the crispies into bars. Leave them to cool for 5 mins before moving onto the next step.
    >YOU DON'T NEED A MOULD – its easy enough to just do it roughly with your fingers! Make sure you press the crispies together a bit so they hold together well.
    >You want to use approx 1 tbsp of the mixture per bar.
    >If the mixture goes cold and its difficult to shape into bars, just return it to the heat for 30sec-1min

Top with Caramel and Coat in Chocolate

  • 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.
  • Melt the rest of the chocolate.
    >I like to do this in a mixing bowl over a pan of simmering water. You could use the microwave instead, in 20 second bursts and stirring in between.
    >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. Remove it from the heat and add the remaining 1/3 in tiny chunks. Stir stir stir until its completely melted.
  • Scrape the chocolate into a small bowl – something like a cereal bowl is perfect. Wait for it to cool slightly (around 1 min should be enough)
    >Cooling is to make it easier to work with. It will prevent the chocolate from melting the caramel and making a mess!
    >I suggest putting the chocolate into a smaller bowl to make it easier to fully dunk the bars into it.
  • You need to prep something to put the toffee crisp bars on when they've been dunked in chocolate. Two options:
    (1) Place a cooking rack on top of a baking tray/chopping board (something to catch the drips!)
    (2) 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 cooling rack/whatever you've prepared, repeat for the rest of the bars.
  • Let them cool for at least 15 mins, or until the chocolate has set.

Notes

TIP: If you’ve let your toffee crisps set on a cooling rack and you’re struggling to get them off, just push up from the underside of the rack and they’ll pop straight off!
Print Recipe

Want to make some other classics? How about my Gluten Free Twix? Or Mars?

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