I'm always trying to create great gluten free dishes. This Rocky Road Toffee is so good, no one will ever think it's gluten free. I have to give it away because I can't stop eating it.
And as good as it is, it’s even easier to make. It’s a very flexible recipe which means you can substitute peanut butter for almond butter and use any combination of nuts you have on hand. The base of the Toffee is a plain cracker, and I used Orgran Toasted Buckwheat Crisp Bread which is crunchy, crisp and totally GLUTEN FREE.
AND: It freezes very well! So, make it now and keep it in your freezer just in case. —At Home with Friends
19 X 13 Inch Pan
Orgran Toasted Buckwheat Crisp Bread (enough to line 9 X 13-inch pan)
almond butter (okay to substitute smooth peanut butter)
white marshmallows, chopped
dark chocolate, roughly chopped
In This Recipe
Preheat oven to 350 degrees.
Fully line a 9 X 13-inch baking pan with parchment paper, up the sides, or with foil sprayed with non-sticky baking spray.
Place the crackers in a single layer, completely covering the pan.
Combine the butter, sugar, almond butter, vanilla and salt in a medium saucepan and gently bring to a boil. Whisk to dissolve the sugar. Reduce the heat and simmer 1 minute, constantly whisking.
Pour the mixture over the crackers. Using an offset spatula, spread the mixture evenly.
Bake 8-9 minutes. Remove from the oven, scatter half the chocolate, all the marshmallows, sliced almonds and top with remaining chocolate. Return to oven for approximately 1 minute to melt the chocolate.
Remove from oven and sprinkle the chopped hazelnuts. Allow to cool completely.
Use baking paper or foil to lift entire slab out of the pan. Using a sharp knife, cut into pieces; or if freezing, gently remove Toffee from paper and wrap in waxed paper and then plastic wrap.
Place wrapped slab in airtight container and freeze.