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Toffee-Crisp-Bars

Recipe by Pamela Higgins

These sushi looking treats are the perfect lunch-box snack or mid-morning nibble. Coated in delicious chocolate it’s the perfect pick-me-up!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 8
  • Prep: 30 minutes
  • Freeze 4 hours
Metric | Imperial Measurement Conversions

INGREDIENTS

For the bars –

  • 4 tablespoons coconut oil

  • 6 tablespoons Natvia natural sweetener

  • 2 tablespoons smooth almond, cashew or peanut butter

  • 75g plain puffed rice

 

For the extra caramel –

  • 1 tablespoons coconut oil

  • 3 tablespoons Natvia natural sweetener

  • 1 tablespoon smooth almond, cashew or peanut butter

  • 1 teaspoon vanilla extract

 

For the chocolate coating –

  • 100g no added sugar dark chocolate, broken up into pieces

  • 1 teaspoon coconut oil

 

METHOD

  1. Lightly grease and line a 9x13in baking tin or deep tupperware box.
  2. Gently melt the coconut oil, Natvia and nut butter then remove from the heat and stir in the puffed rice. Mix well until fully coated.
  3. Tip the mixture into the prepared tin/tub, smooth out evenly and pack in tightly. Place in the freezer for at least 2 hours.
  4. Meanwhile make the extra caramel - gently melt the coconut oil, Natvia and nut butter then whisk in the vanilla.
  5. Pour this over the crisped rice and allow to soak in. Return to the freezer for another hour at least.
  6. Remove the whole thing and place on a board. Use a large sharp knife to cut into chunky bars and transfer to a wire rack.
  7. Carefully melt the dark chocolate and coconut oil then pour over each bar and use a spoon to coat the sides. Place the bars on a flat board lined with more greaseproof paper. Freeze for at least 2 hours.
  8. When you’re ready to enjoy, simply pop one out the freezer and enjoy!
  • Nutritional Info

    No nutritional info supplied

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