Gluten Free Toffee Crisp Recipe

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!

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.

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, including the one in my Twix recipe.

**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!!!**

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5 from 2 votes

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/butter - I use Flora Original
• 40 grams chocolate - your choice!
• 40 grams Rice Crispies - make sure yours are gluten free

Caramel Topping & Chocolate Coating

• 250 grams chocolate - your 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!

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