Gluten Free Chocolate Toffee
I almost want to apologize for introducing this recipe into your life. It may seem like a very strange combo to mix crackers, toffee and chocolate, but trust me when I tell you this treat is candy crack! I dare you to not eat at least ten pieces in one sitting. Either I have absolutely zero will power (which is a total possibility), or there is some sort of addictive ingredient in this stuff!
We adapted our original toffee recipe when we found out my sisters had celiac. A box of this stuff never lasted more than a day in the Hernandez household and no auto-immune disease was gonna stop that tradition. As I’m sure many gluten-free followers know, it is a rare experience when a GF replacement is actually better than the gluten-full version. Like, rarely ever. But let me just tell you, along with brownies, this GF toffee recipe is even better than the original.
Of course, you can most definitely make this toffee not GF and it will be just as delectable. If you’re going for the original non-GF version, just use regular salted table crackers as your base. Saltines will do just the trick! For the GF version, feel free to use whatever GF table cracker you can find, but I’ve found that both Schar Gluten Free Table Crackers and Glutino Gluten Free Table Crackers work like charms.
The benefit of the Glutino crackers is that they are bigger sheet-like crackers. While this is by no means necessary, I have found that the bigger crackers allow for easier toffee spreading later on in the process. With a bunch of smaller crackers, when you pour the toffee mixture on top and need to spread it around, the littler crackers tend to shuffle around while the larger ones are more likely to stay in place.
So let’s get started!
Line a rimmed cookie sheet with aluminum foil, spray with baking spray and line with whatever crackers you’ve chosen. Line the crackers up edge to edge as well as you can. If they don’t quite fit, you may find yourself having to crack some of the crackers in half to fill in the holes.
Meanwhile, boil the mixture of sugar and butter over low heat. This step is actually very simple. Unlike most candy, you don’t need a thermometer for this one. As long as you stir constantly, preventing any burnt sugar, this step’s as easy as pie! Bring the mix to a boil, then let boil for 4 minutes. At this point, the mix should be very inflated and bubbly and almost pulls away from the sides of the pot.
Immediately after the 4 minutes, pour the mixture evenly overtop the crackers and use a rubber spatula or back of a wooden spoon to further smooth the mix. Once smooth, bake for 15 minutes. Once you remove the toffee from the oven, smooth as best you can once again and sprinkle chocolate chips all over. Go crazy with this part. You want even coverage of chocolate over the toffee.
Let the chocolate sit for a few minutes, allowing them to completely melt from the heat of the toffee. Once melted, you can smooth out the chocolate and sprinkle sprinkles on top. You can get creative with this part! Sprinkle pecans, pretzels, Oreo crumbles, you name it! I chose to just stick with the classic sprinkles on this one.
Now’s the hard part: waiting. Just place the whole pan in the fridge until firm and try not to devour it first. Once firm lift the aluminum foil from the pan and break the toffee into pieces. I found the best way to get nice even bites is to use a sharp knife to break it. But regardless, this is one of my favorite recipes. Not only is it addictively delicious, it’s also incredibly easy. Enjoy!
- Use nuts from salad bars to top toffee or use peanut butter from the dining hall to swirl into the chocolate