Gluten Free Cookie Recipe: Toffee Crunch Krackles

Gluten Free Toffee Crunch Krackles

Great toffee flavors in an easy to make gluten free  bar cookie. No candy thermometer needed!

You have to try this one!

Toffee Crunch Krackles

2 cups crushed gluten free arrowroot cookies
1 tsp xanthan gum
¼ cup brown sugar
1/3 cup butter, melted
½ cup butter
½ cup brown sugar, packed
1 cup gluten free semisweet chocolate chips
½ cup chopped nuts, toasted

Preheat the oven to 350 degrees.

Crush the gluten free cookies by placing in the bowl of a food processor and pulsing until they turn into crumbs. Place the crumbs, the xanthan gum, ¼ cup brown sugar and melted butter in medium sized bowl and mix together.

Pour the crumbs into a 9×13 glass baking dish and tamp down to form a crust. Bake for 8 minutes or until set. Melt the ½ cup butter with the brown sugar in a small saucepan. Bring to a boil and boil for 1 minute.

Do not stir. Take off the heat and pour over the crust. Immediately return to the oven and bake for another 10 minutes. Cool for 2 minutes.

Evenly sprinkle the chocolate chips over the hot caramel. Allow to melt a little and then spread with a spatula to cover completely. Sprinkle with the nuts.

Allow to cool completely (you may need to refrigerate them). Remove the cookie from the pan by sliding onto a wood board. Break into pieces by pushing a paring knife down into the cookie bar to crack.

Store in an airtight container for 4 days or freeze for up to 1 month. Makes 1 ½ pounds.

These are a great treat to take with you to a potluck or church social. If you can get them out of the house before they’re all gone.


P.s. This is just one of many great recipes in my cookbook:  The Gluten Free Cookie Jar.        Take a peek.
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