Chocolate Chunk Toffee Bars

Chocolate Chunk Toffee BarsI originally found this recipe on the Oh She Glows blog, which I love, and decided to try making it semi- gluten free with a few other changes.

Ingredients:

  • 1.5 cup organic rolled oats (use GF rolled oats for gluten free option)
  • 1/4 cup Bob’s Red Mill Gluten Free Flour
  • 1 tbsp organic chia seeds
  • 2 tbsp organic ground flaxseed
  • 1 tsp organic ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup raw organic walnuts, chopped
  • 1/4 cup raw organic sunflower seeds
  • 1/4 cup organic hemp seeds (these are a great source of iron)
  • 1/4 cup organic brown rice syrup
  • 1/4 cup organic coconut nectar
  • 2 tbsp organic coconut oil  (also can use organic butter)
  • 1/4 cup packed organic brown sugar
  • 1/4 cup organic cashew butter ( or any other nut butter will also work here )
  • 1 tsp organic vanilla extract
  • 1/2 cup organic chocolate chunks or chips

1. Preheat oven to 350F and line an 8-inch pan with 2 pieces of parchment paper (one going each way), so the bars do not stick to pan.

2. In a large bowl, stir together the dry ingredients (oats, GF flour, chia seeds, ground flaxseeds, cinnamon, salt, walnuts, sunflower seeds, and hemp seeds).

3. In a microwavable bowl, stir together the brown rice syrup, coconut nectar,  butter (or coconut oil), brown sugar, and cashew butter. Microwave on high for 45 seconds. Alternatively you can heat this on the stovetop.  After incorporating, add in vanilla extract.

4. Pour wet mixture onto dry and stir well. The mixture will be very tough to stir, this is normal. Allow the mixture to cool a bit before mixing in the chocolate (otherwise, if you add in the chocolate too soon, it will melt, and it’s best chunky).

5. Scoop into prepared pan and with a wet spoon spread out the mixture. It will be very thick and sticky. A silicone spatula works very well for this. Try to get it as even as possible!

6. Bake for 30-32 minutes at 350F until golden brown. Remove from the oven and allow to cool in the pan, on a cooling rack, for at least 15 minutes. Remove carefully from pan and allow to cool on the rack for another 20-30 minutes. If you cut the bars before completely cooling, they will crack, so it’s a good idea to wait as they will firm up.

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