High Protein Homemade Toffee Crisp
Indulge guilt-free with this High Protein Homemade Toffee Crisp, a deliciously decadent take on the classic treat, packed with a nutritious twist. Featuring a rich toffee base made with sweetened condensed milk and vanilla whey protein powder, this recipe combines irresistible flavor with an added boost of protein to fuel your day. Crispy rice cereal adds the perfect crunch, while a silky layer of dark chocolate, melted with a hint of coconut oil, delivers a luxurious finish. Ready in just 20 minutes of prep, these no-bake bars are the perfect balance of wholesome and indulgent. Ideal as a pre-workout snack, post-dinner dessert, or midday pick-me-up, each serving satisfies your sweet tooth and your protein needs. Make your own batch of these protein-packed toffee crisps and elevate your snacking game!
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Ingredients
- 100 grams Unsalted butter
- 150 grams Light brown sugar
- 2 tablespoons Golden syrup
- 200 grams Sweetened condensed milk
- 50 grams Whey protein powder (vanilla)
- 75 grams Crispy rice cereal
- 200 grams Dark chocolate (at least 70% cocoa)
- 1 tablespoon Coconut oil
Directions
Step 1
Line a 9-inch square baking tray with parchment paper, leaving some overhang on the sides for easy lifting later.
Step 2
In a medium saucepan, melt the butter over low heat. Once melted, stir in the light brown sugar and golden syrup until combined.
Step 3
Add the sweetened condensed milk and increase the heat to medium. Stir continuously until the mixture begins to simmer.
Step 4
Simmer gently for about 10-12 minutes, stirring often until the mixture thickens and turns a deep golden brown. This forms your toffee.
Step 5
Remove the saucepan from the heat, then whisk in the whey protein powder until fully incorporated and smooth.
Step 6
Gently fold the crispy rice cereal into the toffee mixture, ensuring all the cereal is well-coated.
Step 7
Transfer the mixture into the prepared baking tray, pressing it down to create an even layer. Set aside to cool while you prepare the chocolate topping.
Step 8
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Step 9
Pour the melted chocolate over the cooled toffee-crisp layer and spread evenly with a spatula.
Step 10
Refrigerate the tray for at least 2 hours or until the chocolate has set completely.
Step 11
Once set, use the parchment paper overhang to lift the toffee crisp out of the tray. Cut into 12 equal pieces to serve.
Nutrition Facts
| Serving size | (829g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3869.8 |
| Total Fat 205.8g | 0% |
| Saturated Fat 122.4g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 339.4mg | 0% |
| Sodium 890.9mg | 0% |
| Total Carbohydrate 454.0g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 351.6g | |
| Protein 76.7g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 996.0mg | 0% |
| Iron 33.6mg | 0% |
| Potassium 2719.1mg | 0% |
Source of Calories