I LOVE toffee, y'all. It just doesn't always love me back. So when the folks at Enjoy Life asked me to create a holiday treat using their top-8 allergen free chocolate chips, I knew just what to do. Gluten/dairy/nut/soy/corn - TOFFEE CHALLENGE ACCEPTED, PEOPLE.
(PS: this post is sponsored by Enjoy Life. You figured that out, right?)
Thankfully, I didn't need to eliminate shellfish. Kidding! (Although I just sat here thinking about crab cake toffee for 5 minutes, and decided it would be gross. Moving on.)
I decided to make a Cookie Toffee Bark recipe based on old-school Cracker Toffee, which I've made with gluten-free crackers before, but had never eliminated all the other allergens, including dairy.
I hit the grocery store armed with Enjoy Life coupons (get yours here, and get a bonus one for joining their newsletter) because even thought they were sending me some chocolate chips, I wanted cookies too. Also, I figured this recipe would take a few rounds of testing. I was right. Spoiler alert: I learned vegan toffee takes 2 rounds of cooking to set: stove top and oven. I burned up so much sugar Brian was all: "K.C., why does it smell like Willy Wonka's funeral in here?" and I was all: "Shut up, Brian!"
The toffee-making should be super-easy for you though, because I wrote down the recipe. You can just follow it and then your family won't question you about trying to kidnap Oompa Loompas for your marshmallow-kingdom plot again (I admit nothing.)
You can make this Cookie Toffee Bark without the flaky salt, but I wouldn't - the salt really adds an extra layer of texture and flavor.
Make a batch (or four) and prepare for everyone to beg for your recipe.
xo - KC
Cookie Toffee Bark
Ingredients
- 10 Enjoy Life Crunchy Cookies
- ½ cup vegan butter substitute
- ½ cup packed brown sugar
- 1 cup Enjoy Life mini chocolate chips
- 1 teaspoon flake sea salt
Instructions
- Preheat oven to 400ºF.
- Line a 9x9-inch pan with foil. Place the cookies in a single layer in the bottom of the pan, breaking up the last cookie to fill in gaps.
- In a small saucepan, combine sugar and butter substitute and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes, stirring constantly. Mixture should be a deep caramel color. Immediately pour over cookies and spread to cover completely.
- Bake at 400°F 5 to 6 minutes. The mixture will look slightly bubbly.
- Remove from oven and sprinkle chocolate chips over the top, and let sit a couple of minutes to melt. Carefully spread the melted chocolate over the cookies. Top with flaky sea salt.
- Cool completely, break into pieces and enjoy!
Video
Notes
Nutrition
The folks from Enjoy Life Foods sponsored this post. All words and ideas are my own. Thank you for supporting the brands I work with, which allows G-Free Foodie to grow.
photos by Alycia Moreno
Celeste says
Soooooo this is brilliant! I love the cracker toffee but i also love elf cookies so this is perfect! Can't wait to try it for the holidays!
K.C. Cornwell says
Thanks Celeste!! This is the new favorite around here!
Val Purcell says
I cant get those kind of cookies. Is there any other suitable type of gf/dairy free ones? Thanks for the recipe!
K.C. Cornwell says
Val - any thin, crunchy GF & DF cookies should work. Mi-Del, Partake or the new crunchy line from Cybele's are all good options.