These toffee bars are everyone’s favorite; watch for flying elbows when scraps get put out! I love that these are well-received by everyone (and they’re shocked when I tell them it’s of course vegan & gluten-free!).
Ingredients (makes 6):
- 1 stick (1/2 Cup) non-dairy butter
- 3/4 Cup non-dairy chocolate chips (or crack open a bar, literally 🙂 )
- 1/2 Cup sorghum flour
- 1/2 Cup potato starch (may replace with tapioca starch)
- 1/2 Cup light brown sugar
- 3 teaspoons xanthan gum
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1/3 Cup chopped & toasted nuts (photographed are hazelnuts bars and pecan bars)
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 x 9 baking pan by draping a piece of parchment paper (make sure it is longer than your tray and drapes over your edge) and spray with non-stick spray. Melt your non-dairy butter and set aside. In a large bowl combine all of your ingredients and whisk to combine. Add in your melted non-dairy butter and mix until fully incorporated.
- Spread your batter evenly in your baking pan and smooth over the top. Pop it in the oven for 20-25 minutes, until the top starts to golden. Sprinkle your chocolate chips evenly atop and bake for another 2-3 minutes. Remove your baking tray from the oven and using a spatula, spread the chocolate out evenly. Sprinkle with your chopped nuts, if using. Let cool before cutting into this beauty!
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Enjoy eating whole!
