These gluten free Toffee Squares are gooey and irresistible. Stove-top recipes like this are great for kids and anyone new to gluten free who doesn't have the flour figured out yet. My friend makes them year round but this recipe has become a holiday tradition in my kitchen.
Three-layers makes these squares seem fancy and sweetened condensed milk is an indulgence for the holidays. Gluten free cooks need new holiday traditions and stove-top recipes are an excellent place to start. This holiday version of Uncooked Dainties or white chocolate candy cane popcorn are two more recipes that make excellent last minute gifts for teachers and friends.
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Ingredients
These squares have a crispy bottom layer, luscious caramel middle and crunchy chocolate topping making them a 5 star recipe for me.
- EGFG gluten free flour blend or brown rice flour works in this recipe.
- Gluten free crisp rice cereal - A gluten free version of brand name Rice Krispies were once available but I have not seen them for years. Savvy gluten free shoppers know they need to keep up on labeling laws and be aware of people who might tell your kids that Rice Krispies are safe to eat. They are not!
- Brown sugar - This helps create the toffee taste we're going for.
- Eagle Brand sweetened condensed milk - The label says it's a magic ingredient and it is common in many holiday squares and desserts. This concoction of sugar and milk has always been gluten free.
- Semisweet chocolate chips - The final touch that makes this a decadent treat.
See recipe card for exact amounts.
Substitutions & Variations
Flour - My EGFG gluten free flour blend or brown rice flour both work well in this recipe. From my experience most all-purpose gluten free flour blends will work but you've got to try it with your favourite blend to find out.
Sweetened condensed milk now has a caramelized version called dulce de leche. For a more intense caramel taste try it in the middle layer.
Gluten Free Crisp Rice Cereal - There are gluten free versions of popular cereals available at grocery stores and health food stores. Any gluten free crisp rice cereal or other cereal would be a good substitute in this recipe.
Semisweet chocolate chips - Solid semisweet baking squares are an excellent substitute. Once melted, baking chocolate will be slightly thinner but it is a good option. Chocolate chips are just easy since many everyday cooks have them in their pantry.
Get The Tools
An 8-inch square baking pan with straight sides is what you want for this recipe. A larger pan makes the layers too thin. Line the pan with parchment paper and it'll be easy to remove when cold.
Top Tip for Gluten Free Kids
Learn to bake! There's no denying that gluten free kids miss out at food related events (which seems to be every single event). Creating new traditions is important and it's up to you to make these kitchen projects fun. Involve kids in the planning, making and serving. When you're finally ready to enjoy them, make it a big deal, take pictures and teach them to collect their favourite recipes. In my kitchen no-bake recipes are included when we wonder what we should bake.
Gluten Free Toffee Squares
Ingredients
BASE LAYER
- ⅓ cup melted butter
- ⅓ cup firmly packed brown sugar
- ¼ cup EGFG gluten free flour blend* or brown rice flour (35 g of either)
- ¾ cup gluten free crisp rice cereal
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
CARAMEL LAYER
- 1 can sweetened condensed milk (10 oz/300 ml)
- ½ cup butter
- ½ cup firmly packed brown sugar
TOP LAYER
- ½ cup semisweet chocolate chips
- 1¼ cups gluten free crisp rice cereal
Instructions
- Preheat the oven to 350°F. Line 8-inch square baking pan with parchment.
Bottom Layer
- Melt butter in microwave on half power, checking every 30 seconds until melted. Set aside.
- Mix brown sugar, flour, cereal, baking soda and salt in a large bowl. Pour melted butter over mixture and stir. Press into prepared pan.
- Bake in preheated oven for 10 minutes. Set on cooling rack while making the caramel filling.
Caramel Filling
- In a medium pot combine sweetened condensed milk, butter and brown sugar. Bring to a full boil on medium-high heat stirring almost continuously. Turn down slightly to maintain boil and cook for 5 minutes. Stir frequently being sure to stir right to the bottom and edge of the pot to prevent burning.
- Pour evenly over the base layer. Set aside.
Top Layer
- Put chocolate chips in small bowl, microwave on full power for 1 minute. Stir. If not completely melted, microwave another 30 seconds and stir until smooth.
- In a medium bowl, pour melted chocolate over crisp rice cereal and stir to combine. Using 2 forks gently spread mixture over the caramel layer to cover. Chill overnight before cutting.
- Use two sides of the parchment to lift out of baking pan. Cut into 1½ inch squares.
Notes
Nutrition
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More Edible Gifts Ideas
Make making the gifts part of the giving. That's what foodies do!
Cinde Little
Everyone loves these!
Karen T
Excellent! I have made these many times.
Cinde Little
That's great to hear Karen! I'm already planning to make these in December. Thanks for letting me know.