Gluten-Free Scotch Toffee Bars
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Inside: Gluten-Free Scotch Toffee Bars
In our family there is one dessert that says, Christmas. It’s Scotch Toffee Bars. My mother-in-law has been making these at Christmas since I was a newlywed. Only one problem ~ her’s are not gluten-free. And, not particularly healthy.
Gluten-Free Scotch Toffee Bars
Thinking I’d like to continue the tradition for my kids and grandkids, I’ve tweaked this family favorite a bit and made it both gluten-free and even a little healthy.
My mother-in-law’s recipe calls for things like corn syrup and brown sugar which can play havoc with blood sugar. I avoid most corn products because of their overall negative effects. Plus, there is way too much genetic modification going on with corn.
A Few Ingredients
Fortunately, I’ve discovered some healthy ingredients that don’t alter the flavor or texture of this dessert. Instead of corn syrup I use Coconut Nectar and I’ve replaced the brown sugar with Coconut Sugar.
Another super product that I use are Enjoy Life Mini-Chocolate Chips. I love these chocolate chips because they don’t sacrifice flavor or texture AND are still gluten-free, soy-free, and non-gmo.
If you need your recipe to absolutely be gluten-free then I recommend Sprouted Gluten-Free Oats. Oats are naturally gluten-free, but when they are processed they can get cross contaminated with wheat products. These oats are certified gluten-free and I’ve never had a problem with them.
The final thing you will need more than anything else is Parchment Paper. Without it, you’ll have to throw your pan away.
Gluten-Free Scotch Toffee Bars
Gluten-Free Scotch Toffee Bars
Ingredients
- 1/3 C. Unsalted Butter
- 2 C. Gluten-Free Oats*
- 1/2 C. Coconut Sugar*
- 1/4 C. Coconut Nectar*
- 1/2 t. Sea Salt
- 1 1/2 t. Vanilla
- 6 oz. Mini-Chocolate Chips*
- 1/4 C. Chopped Pecans
- Parchment Paper {you will be so sorry if you omit this}
Instructions
- Preheat the oven to 450-degrees.
- Thoroughly blend butter with oats. Blend in coconut sugar, coconut nectar, salt and vanilla.
- Line an 8′ x 8′ baking dish with parchment paper {an absolute}. Firmly pack the mixture into the parchment paper lined baking dish.
- Bake for 12-15 minutes. It should be a rich, caramel-ly color. Let this cool completely. Once cooled, turn out of pan onto a flat surface (like a cutting board).
- Melt the chocolate slowly over hot, but not boiling, water. Spread the chocolate over the top of the bars and sprinkle with the chopped pecans.
- Once the chocolate has completely cooled and returned to a dull texture, cut into small squares.
Notes
You really should double this recipe because everyone will love them.
Feed to your favorite elf.