Need a quick and easy holiday recipe? These gluten-free dark chocolate toffee bars are the bomb!
I cannot tell you how happy I was to find this recipe. Every Christmas season I go to Williams Sonoma to buy their Peppermint Bark Toffee Candy for gifts…. it’s not cheap and it’s not gluten-free so I can’t even partake of it anymore!
I was thrilled with how easy this recipe is to make and even more surprised at how delicious they are.
I crushed peppermint candies in my food processor and sprinkled on top of the one batch. OMG! Sorry Williams Sonoma Peppermint Bark…you’ve met your match !!
Gluten-Free Dark Chocolate Toffee Bars
1 Package Schar Gluten-Free Table Crackers
1 Cup (2 Sticks) Butter
1 Cup & 2 Tablespoons Firmly-Packed Brown Sugar
1 Bag Gluten-Free Chocolate Chips (I love the dark chocolate!)
1/2-3/4 Cups Topping of Choice (nuts, crushed peppermint candies, seeds, etc.)
Preheat oven to 350 degrees
Line Cookie Sheet with foil and spray to keep from sticking
Arrange Crackers to fill cookie sheet
Melt Butter on LOW, add sugar and turn to MEDIUM. Continue to stir to boiling (3 minutes)
Pour Mixture over crackers and spread evenly.
Put cookie sheet in oven and bake for 5 minutes.
Remove and pour chocolate chips over top. Cover with foil and let set to melt (3 minutes)
Spread chocolate evenly with a spatula.
Add nuts or any topping you chose (or leave plain)
Cover with foil and refrigerate until set.
Remove and break into pieces
Will keep in refrigerator and can be frozen.
Note: I made a couple mistakes on the first batch I made…it seemed to be too much butter and I cooked it too long. The toffee was thick and hard to spread. When I made the second batch I realized I had forgotten the extra 2 Tablespoons of brown sugar…this batch was perfect. Oddly, there was no taste difference and the chocolate covered up my mistake…none the wiser!