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
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Ingredients
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4 ounces
Orgran Toasted Buckwheat Crisp Bread (enough to line 9 X 13-inch pan)
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8 ounces
unsalted butter
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3/4 cup
brown sugar
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1/4 cup
almond butter (okay to substitute smooth peanut butter)
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1 teaspoon
vanilla extract
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1/4 teaspoon
sea salt
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1/2 cup
white marshmallows, chopped
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1/2 cup
sliced almonds
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8 ounces
dark chocolate, roughly chopped
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1/2 cup
hazelnuts, chopped
Directions
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Preheat oven to 350 degrees.
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Fully line a 9 X 13-inch baking pan with parchment paper, up the sides, or with foil sprayed with non-sticky baking spray.
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Place the crackers in a single layer, completely covering the pan.
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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.
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Pour the mixture over the crackers. Using an offset spatula, spread the mixture evenly.
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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.
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Remove from oven and sprinkle the chopped hazelnuts. Allow to cool completely.
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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.
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Place wrapped slab in airtight container and freeze.
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