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
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.
Kathy
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