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Author Notes: 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
Makes 19 x 13 inch pan
- 4 ounces Orgran Toasted Buckwheat Crisp Bread (enough to line 9 X 13-inch pan)
- 8 ounces unsalted butter
- 3/4 cup brown sugar
- 1/4 cup almond butter (okay to substitute smooth peanut butter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup white marshmallows, chopped
- 1/2 cup sliced almonds
- 8 ounces dark chocolate, roughly chopped
- 1/2 cup hazelnuts, chopped
- 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.
- This recipe was entered in the contest for The Best Thing You Ate This Year