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

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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 Toffee Bar.

Gluten-Free Scotch Toffee Bars

Prep Time 10 minutes
Cook Time 15 minutes
Inactive Time 20 minutes
Total Time 45 minutes


  • 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}


  1. Preheat the oven to 450-degrees.
  2. Thoroughly blend butter with oats. Blend in coconut sugar, coconut nectar, salt and vanilla.
  3. Line an 8′ x 8′ baking dish with parchment paper {an absolute}. Firmly pack the mixture into the parchment paper lined baking dish.
  4. 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).
  5. 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.
  6. Once the chocolate has completely cooled and returned to a dull texture, cut into small squares.


You really should double this recipe because everyone will love them.

Gluten-Free Scotch Toffee Bars

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  1. They look and sound wonderful. I try to sneak a little “healthy” in wherever I can. Thanks so much for sharing on Super Sweet Saturday.

  2. Sounds good! I too have been trying to avoid corn products and especially corn syrup. These look great and I will pin them for the holidays. Now to find a pecan pie recipe that doesn’t use corn syrup. Pecan pie is one of my husband’s favorite things that I make.

  3. Hi Leslie!
    I just received your recipe today in my email and immediately tried it. It sounded soooo good!! Yes, it’s DELISH……mmm I realized that you could use the oat base for many other wonderful desserts too. Thanks Leslie for the great recipe and for the fun that I will have using it to make some new tasty creations!!

  4. Looks so yummy. Am behind in baking this year and plan to fill the house with tasty aromas tonight.
    Will try this too – don’t have coconut sugar – can you grind up coconut flakes for same affect – in fact can you just use coconut flakes without any sugar?
    Thanks for sharing.

    1. Just replace the coconut sugar with brown sugar. That is what the original recipe calls for. This gives the bars that real caramel-y flavor.

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