These easy gluten free Toffee Squares are gooey and irresistible. They're a stove top recipe kids can learn to make and remake year round. I made this recipe using gluten free Rice Krispies but there are similar puffed rice cereals available. Add that to your grocery list now!
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 making these squares, whipped shortbread and my Cappuccino Diamonds (grown up chocolate chip cookies) are the first ones I remade gluten free.
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Ingredients
Eagle brand sweetened condensed milk says right on the label it's a magic ingredient. It is an ingredient I use strictly for holiday baking and this concoction of sugar and milk has always been gluten free.
- EGFG gluten free flour blend or brown rice flour work in this recipe.
- gluten free crisp rice cereal gives these squares a nice crunch.
- baking soda
- brown sugar and sweetened condensed milk create the toffee taste
- butter
- semisweet chocolate chips
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 blend to find out.
Sweetened condensed milk now has a caramelized version called dulce de leche. For a more intense caramel taste in the middle layer try it.
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 and a good option. Chocolate chips are just easy, always in my cupboard and the way the original recipe was written.
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 our kids miss out at food related events. That's why creating new traditions at home is important. Even if you've never baked you can start with easy recipes and focus on the fun. Try simple no-bake recipes like Uncooked Dainties, then move up to recipes like these stove-top squares with only a short baking step.
These gluten free Toffee Squares with a crispy bottom layer, luscious caramel middle and crunchy chocolate topping tick all the boxes in my house. Give them a try and let me know what you think in the comments below. It's 5 stars for me!
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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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.