Gluten Free Toffee Bars Recipes

GLUTEN-FREE TOFFEE PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening. Sprinkle bottom of pan with sugar; tap out excess.
• In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until creamy. Add Bisquick mix and vanilla; beat on low speed until blended. Stir in 1/2 cup of the toffee bits. Press in pan.
• Bake 16 to 18 minutes or until very light brown (crust will be soft). Immediately sprinkle chopped chocolate evenly over hot bars. Let stand 5 minutes to soften; gently spread chocolate with spatula. Sprinkle with remaining 1/2 cup toffee bits. Refrigerate until set, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature.

GLUTEN-FREE HOLIDAY TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in Bisquick™ mix. Press in pan.
• Bake 20 to 25 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate chips on hot crust; let stand about 5 minutes or until chocolate is soft. Spread chocolate evenly; sprinkle with nuts. Cool 30 minutes in pan on cooling rack. For bars, cut into 8 rows by 4 rows.

GLUTEN-FREE TOFFEE BARS

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Add egg yolk; mix well. Beat in applesauce and vanilla. In a small bowl, combine the rice flour, potato starch, tapioca flour, cornstarch, garbanzo and fava flour, xanthan gum and salt; gradually add to creamed mixture and mix well., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until lightly browned. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate chips over bars. Sprinkle with pecans. Let stand until chocolate is set. Cut into bars.

GLUTEN FREE POTATO CHIP TOFFEE COOKIES

Steps:

• Combine gluten-free flour, milk powder (if using) baking powder, baking soda, and salt in a separate bowl.
• In the bowl of your stand mixer combine room temperature butter and both sugars and beat at medium speed for 5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
• With the mixer running, add the eggs and vanilla one at a time, letting each incorporate fully before adding the next. Pause your mixer to scrape down the sides. Mix for 1 minute.
• With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
• Add your chocolate chunks, toffee, and potato chips at a low speed just to combine.
• Transfer the dough to an air-tight container and let the dough rest for at least 1hr in your refrigerator.
• Once your cookie dough has rested peacefully in the fridge, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 22-24 cookies, depending on how much cookie dough you snack on.
• Preheat your oven to 350F and line a sheet tray with parchment paper.
• Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
• Top each cookie with chunks of chocolate and toffee of choice.
• Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 5-7 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
• Remove from the oven, and to achieve perfect round cookies, you a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
• Top each cookie with a generous amount of potato chips. Gently press them on the cookies. The melted chocolate should help them stick to the cookies. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
• Repeat with the remaining dough if you would like to bake all your cookies at once or freeze them for further use.

QUICK & EASY TOFFEE BARS

Steps:

• 1. Preheat oven to Bake at 325 degrees F. ( 165C). 2. In one medium-size mixing bowl. Blend butter, sugar, egg yolk, vanilla, and salt until creamy and well combined. 3. Gradually add in the gluten-free flour, and use your fingers to finish blending the flour into the butter mixture. the dough will be crumbly. 4. Spread the dough on the bottom of your 11 x 9 baking dish and into one single layer. Use your fingers to pat it down evenly and into the corners. 5. Bake for 15 to 18 minutes, until the edges are golden brown. When it's ready, turn off the oven. 6. Remove and scatter with chocolate chips on top. Next, return the baking dish back into the oven for at least 1 minute, or until the chocolate chips are glossy in appearance. Remove from oven, and use a spatula or the back of a spoon to spread the melted chocolate evenly in one single layer. 7. Sprinkle with English toffee bits on top. Place the baking dish aside on your counter to cool completely before cutting into bars. Or, to speed the cooling process, transfer into your refrigerator to chill for at least 20 to 30 minutes. 8. Store in a sealed container. Best served at room temperature. Yields: 24 to 28 toffee bars