Okay, people. You've got to hold on to your horses once you try this recipe. These things are so good they're evil. That's what my mother in law called them. She's up for a visit and she revealed to me that one of the driving forces behind her visits is my selection of baked goods. I like to treat her when she's here because she doesn't get the chance to visit often. I cook and bake and we enjoy chatting as I run around in the kitchen like a total freak of nature (but that's old news).
I decided to try a chocolate toffee bar recipe that I've had for a while (though I'm not sure where I found it) but I had to adjust a few things to make it allergen friendly. The recipe calls for caramel syrup. I make my own but you can use store bought as well. It's the same syrup used for sundae toppings, just make sure it's dairy, egg and nut free.
I cannot describe to you how delicious those squares are. Suffice to say that it is probably a good idea to bake them, have a few, and then ship them off to a place far far away. Do not just give them to your neighbor or you will end up living in that neighbor's house for the next two days only to get your hands on those toffee gems. Don't say I didn't warn you.
Dairy, Egg & Nut Free Chocolate Toffee Squares
Yields 8x8 inch pan
3/4 cup unbleached all purpose flour
3/4 cup quick cooking oats
1/2 cup brown sugar, firmly packed
1/4 tsp baking soda
1/8 tsp salt
1/2 cup dairy free margarine, melted
1/2 cup dairy free chocolate chips
3/4 cup Rice Krispies (make sure they are dairy & nut free)
1 cup caramel syrup
Preheat oven to 350 degrees. Grease a 8x8 inch glass baking dish with dairy free cooking spray. Set aside.
In a medium size bowl, combine flour, oats, brown sugar, baking soda and salt. Add melted margarine and stir to combine until the mixture becomes crumbly. Put half of the mixture in the prepared pan and pat down to create a smooth and even surface. Place in oven and bake for 10 minutes.
Remove from oven and immediately sprinkle chocolate chips and Rice Krispies all over. Drizzle caramel syrup on top then sprinkle the remainder of the oat mixture onto the caramel. Return to oven and bake for 18 to 25 minutes or until top is golden brown and bubbly. Remove from oven and cool completely before slicing.
Serve at room temperature and spend the rest of the day exercising extreme caution every time you pass by them in the kitchen. Then repeat after me: my body is more important than toffee squares; that size 4 summer dress I bought last month is more important than toffee squares; my thighs are going to file a union grievance if I don't stop eating toffee squares...
To make your own caramel syrup (based on Michael Smith's Caramel Sauce recipe)
Yeilds 2 cups
1/2 cup water
1 cup granulated sugar
1 cup Nutriwhip or any dairy free heavy whipping cream
1 tablespoon vanilla extract
Place water in a heavy bottom sauce pot. Add sugar in one pile. DO NOT STIR. Place on medium to high heat and bring to a boil without stirring until sugar turns amber in color but not burned. Remove from heat and add Nutriwhip in a very slow and steady stream while whisking rapidly. Be careful not to add liquid too quickly or sugar will boil over. Once it stops bubbling and becomes smooth and shiny, add vanilla and stir. Set aside to cool then place in a glass jar and store in fridge overnight to set.
Nutritional Info (per square, 1/16)
Calories 189.61, Total Fat 9.44g, Cholesterol 0mg, Sodium 136.64mg, Potassium 33.67mg, Total Carbohydrates 25.64g, Fiber 0.86g, Sugar 14.22g, Protein 1.48g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I decided to try a chocolate toffee bar recipe that I've had for a while (though I'm not sure where I found it) but I had to adjust a few things to make it allergen friendly. The recipe calls for caramel syrup. I make my own but you can use store bought as well. It's the same syrup used for sundae toppings, just make sure it's dairy, egg and nut free.
I cannot describe to you how delicious those squares are. Suffice to say that it is probably a good idea to bake them, have a few, and then ship them off to a place far far away. Do not just give them to your neighbor or you will end up living in that neighbor's house for the next two days only to get your hands on those toffee gems. Don't say I didn't warn you.
Dairy, Egg & Nut Free Chocolate Toffee Squares
Yields 8x8 inch pan
3/4 cup unbleached all purpose flour
3/4 cup quick cooking oats
1/2 cup brown sugar, firmly packed
1/4 tsp baking soda
1/8 tsp salt
1/2 cup dairy free margarine, melted
1/2 cup dairy free chocolate chips
3/4 cup Rice Krispies (make sure they are dairy & nut free)
1 cup caramel syrup
Preheat oven to 350 degrees. Grease a 8x8 inch glass baking dish with dairy free cooking spray. Set aside.
In a medium size bowl, combine flour, oats, brown sugar, baking soda and salt. Add melted margarine and stir to combine until the mixture becomes crumbly. Put half of the mixture in the prepared pan and pat down to create a smooth and even surface. Place in oven and bake for 10 minutes.
Remove from oven and immediately sprinkle chocolate chips and Rice Krispies all over. Drizzle caramel syrup on top then sprinkle the remainder of the oat mixture onto the caramel. Return to oven and bake for 18 to 25 minutes or until top is golden brown and bubbly. Remove from oven and cool completely before slicing.
Serve at room temperature and spend the rest of the day exercising extreme caution every time you pass by them in the kitchen. Then repeat after me: my body is more important than toffee squares; that size 4 summer dress I bought last month is more important than toffee squares; my thighs are going to file a union grievance if I don't stop eating toffee squares...
To make your own caramel syrup (based on Michael Smith's Caramel Sauce recipe)
Yeilds 2 cups
1/2 cup water
1 cup granulated sugar
1 cup Nutriwhip or any dairy free heavy whipping cream
1 tablespoon vanilla extract
Place water in a heavy bottom sauce pot. Add sugar in one pile. DO NOT STIR. Place on medium to high heat and bring to a boil without stirring until sugar turns amber in color but not burned. Remove from heat and add Nutriwhip in a very slow and steady stream while whisking rapidly. Be careful not to add liquid too quickly or sugar will boil over. Once it stops bubbling and becomes smooth and shiny, add vanilla and stir. Set aside to cool then place in a glass jar and store in fridge overnight to set.
Nutritional Info (per square, 1/16)
Calories 189.61, Total Fat 9.44g, Cholesterol 0mg, Sodium 136.64mg, Potassium 33.67mg, Total Carbohydrates 25.64g, Fiber 0.86g, Sugar 14.22g, Protein 1.48g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
