These Gluten Free Chocolate Toffee Bars are the perfect treat any time you have a craving for a little something sweet. These buttery, toffee flavored bars, topped with sweet chocolate and crunchy nuts are simple and delicious.
Every so often (like every day) I get a craving for something sweet to eat. Sometimes I’m willing to put in a little effort and other times I want something simple and easy to make.
Although I want simple and easy, I still need sweet and delicious. This chocolate toffee bars recipe fits the bill.
And, because they’re made in a 9″x13″ pan, you can cut the bars in any size you want! So instead of 32 bars, you could go with 16, or maybe just 4! 😊(This post contains affiliate links. Read my disclosure policy here.)
These gluten free chocolate toffee bars can be mixed together in one bowl. Simply combine all the ingredients, except the chocolate and nuts, and stir until you have the consistency of thick dough.
Press the dough out in an ungreased 9″x13″ pan and bake at 350 degrees for 25 minutes. Once you take the pan out of the oven, scatter the broken chocolate pieces over the baked layer.
Wait about 5 minutes, allowing the chocolate to soften, then using a spatula spread the chocolate over the baked layer. Sprinkle the chopped nuts over the chocolate and allow to cool for 30 minutes.
Now, you can cut into bars and enjoy. You’ll notice from the photos that my bars are not uniform in size. No matter how many times I try, I’m unable to cut in a straight line. Luckily it doesn’t affect the taste.
- Use a 9″x13″ baking pan with straight sides, instead of rounded sides, to give the bars a clean, crisp edge.
- Make sure the butter is softened before mixing with the other ingredients. I take butter out of the fridge the night before and leave it on the counter to soften overnight.
- Scatter the broken chocolate pieces evenly over the top of the baked layer. This makes it easier to spread the melted chocolate and completely cover the bars.
A great quality of these bars is they freeze really well. I’ll freeze them in packages of 3 or 4 so they’re available whenever needed. (Note: These bars become very solid when frozen, so you’ll want to defrost them a bit before enjoying.)
Tools For Making Gluten Free Chocolate Toffee Bars:
- 9″x13″ baking pan – The straight sides of this pan make it perfect for making brownies and bars.
- Silicone spatula – The spatula makes it easy to spread the softened chocolate over the bars. You could also use an off-set spatula. If you don’t have a spatula, try using a table knife.
Have a craving for something sweet? Give these Gluten Free Chocolate Toffee Bars a try. They’re simple to make and oh so tasty. Enjoy!
Looking for More Gluten Free Sweet Treats?
- White Chocolate Coconut Brownies
- Double Chocolate Pecan Chip Cookies
- Lemon Loaf Cake with Lemon Glaze
- No-Bake Gluten Free Nut Butter Pretzel Squares
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
These buttery, toffee flavored bars, topped with sweet chocolate and crunchy nuts are simple and delicious.
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups gluten free flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4.4 ounces chocolate candy bar
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees.
In large mixing bowl, stir together butter, sugar, egg yolk and vanilla until combined.
Add in flour, xanthan gum, and salt and stir until everything is combined and the mixture forms a dough.
Spread the dough on the bottom of an ungreased 9"x13" baking pan. Use your fingers to press the dough evenly around the pan and into the corners.
Bake for 25 minutes or until lightly browned.
While the dough is baking, break the candy bar into pieces. (Note: I use a popular milk chocolate bar that breaks up easily.)
After taking the pan out of the oven, lay the chocolate pieces all over the top of the bars. Wait 5 minutes while the chocolate softens, then spread evenly over the baked layer.
Sprinkle the walnuts over the top of the chocolate and let cool for 30 minutes.
Cut into bars while still warm.
You don't need to add xanthan gum, if the gluten free flour mix you use already contains it.
Recipe adapted from Betty Crocker