Dairy-Free Homemade Toffee Crisp
Indulge in the sweet satisfaction of a **Dairy-Free Homemade Toffee Crisp**, a plant-based twist on a classic treat that's perfect for satisfying your sweet tooth. This irresistible recipe features a crunchy layer of crisped rice coated in golden, buttery toffee, topped with a luscious layer of smooth, dairy-free dark chocolate. With only 15 minutes of hands-on prep time, it’s an easy yet impressive dessert ideal for vegans or anyone avoiding dairy. Crafted from simple pantry staples like granulated sugar, dairy-free butter, and rice crispy cereal, this recipe uses straightforward techniques, such as stovetop caramel-making and chocolate tempering, to create perfectly snackable bars. Whether you're packing them in lunchboxes, serving them at parties, or just treating yourself, these rich, chocolatey toffee bars are guaranteed to disappear fast. Plus, with a shelf life of up to a week, they’re perfect for make-ahead indulgence!
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Ingredients
- 200 grams granulated sugar
- 50 grams light corn syrup
- 100 grams dairy-free butter
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 100 grams dairy-free rice crispy cereal
- 200 grams dairy-free dark chocolate
- 1 tablespoon vegetable oil
Directions
Step 1
Prepare a baking pan by lining it with parchment paper and set aside.
Step 2
In a medium saucepan, combine the granulated sugar, light corn syrup, and dairy-free butter over medium heat. Stir continuously until the mixture comes to a rolling boil.
Step 3
Attach a candy thermometer to the side of the saucepan and continue to cook without stirring until the mixture reaches 145°C (293°F).
Step 4
Remove the saucepan from the heat and quickly stir in the vanilla extract and sea salt.
Step 5
Carefully combine the hot mixture with the dairy-free rice crispy cereal in a large bowl, stirring until the cereal is well coated.
Step 6
Transfer the mixture into the prepared baking pan, pressing it down evenly with a spatula. Let it cool completely at room temperature, about 30 minutes.
Step 7
Once cooled, melt the dairy-free dark chocolate with the vegetable oil in a heatproof bowl set over a pan of simmering water, stirring until smooth.
Step 8
Pour the melted chocolate over the cooled toffee crisp base in the baking pan, spreading it to cover evenly.
Step 9
Allow the chocolate to set at room temperature, then transfer the pan to the refrigerator for another 15 minutes to firm up the chocolate fully.
Step 10
Cut the set toffee crisp into bars of desired size and serve. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (668.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3243.2 |
| Total Fat 168.3g | 0% |
| Saturated Fat 68.3g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1440.3mg | 0% |
| Total Carbohydrate 424.2g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 310.9g | |
| Protein 16.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 133.9mg | 0% |
| Iron 30mg | 0% |
| Potassium 1109mg | 0% |
Source of Calories