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–+ servings
english toffee bars with desiccated coconut and chocolate ganache.
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English Toffee Bars

Crunchy, crispy english toffee bars that melt in your mouth and delight the taste buds with a rich layer of creamy chocolate on top.
Course Dessert
Cuisine American, cookies, dairy free, gluten free, refined sugar free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 219kcal
Author Alicia Pope

Equipment

  • 8 x 8 baking pan
  • Oven
  • baking sheet

Ingredients

Chocolate Walnut Oat Bars

  • 1 cup coconut oil
  • 1 tsp  vanilla
  • 1 egg
  • 1 cup coconut sugar
  • 1 cup almond flour
  • 1 cup gluten free quick cook oats
  • 1/3 cup cashew flour
  • dessicated coconut and chopped walnuts optional for topping

Chocolate Topping

  • 3/4 cup bittersweet chocolate chips

Instructions

English Toffee Bars

  • preheat oven to 350
  • Mix coconut oil, vanilla, egg, and coconut sugar together in a medium mixing bowl
  • Add almond flour, oats, and cashew flour to the bowl and mix until all ingredients are well combined.
  • Spread dough evenly and flat  on the bottom of a 8x8 pan
  • Bake for 25-30 minutes or until golden brown around edges and no longer jiggly in the center

Assembly

  • Remove bars from oven and sprinkle chocolate chips on top. Put a baking sheet over top to melt the chips for several minutes.
  • Using a butter knife, spread the melted chocolate into an even layer
  • Optionally top with other toppings like desiccated coconut or chopped walnuts
  • Let cool completely before cutting into cookies and serving

Notes

Make sure to let the cookies completely cool and the chocolate to harden before serving. 
You can cut these diagonally into beautiful diamonds or into squares. The diamond-shaped cookies look great with a walnut half in the middle of them. 
This recipe is based on dry climates like Denver and San Diego where your flour is apt to absorb a significant amount of the oil for a crispy taste and texture. If you live in a humid location like Florida, try decreasing the oil by 1/4 cup. 
If you don't have cashew flour, sub in almond meal. Alternatively, you could just use 1 1/3 cup of almond flour.
If you are avoiding coconut, this will work well with pastured butter or sustainable palm shortening, but the flavor is best with coconut oil. 
 

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 26mg | Potassium: 74mg | Fiber: 1g | Sugar: 8g | Vitamin A: 12IU | Calcium: 36mg | Iron: 1mg