Description
These Vegan Toffee Crisp Bars combine rich, homemade vegan caramel with crunchy rice cereal, all coated in smooth vegan chocolate for a delicious, plant-based treat that is perfect for satisfying sweet cravings while keeping it dairy-free and vegan-friendly.
Ingredients
Scale
Caramel Layer
- 480 g vegan condensed milk
- 50 g full-fat canned coconut milk or coconut cream
- 1 teaspoon sea salt
- ¼ teaspoon vanilla powder or vanilla bean paste
Base
- 80 g vegan-friendly rice cereal
Chocolate Coating
- 250 g vegan chocolate
- Optional: 2 teaspoons coconut oil (to thin chocolate if needed)
Instructions
- Prepare Equipment: Gather a large saucepan, large mixing bowl, small bowl, rubber spatula, loaf pan, parchment paper, spoon, and candy thermometer. Line the loaf pan with a parchment paper sling to easily remove the bars later.
- Make the Caramel: Pour the vegan condensed milk into the saucepan and gently bring to a simmer over medium heat. Stir constantly with the rubber spatula to prevent sticking or burning. Use the candy thermometer to monitor the temperature; once it reaches 120°C (248°F), remove from heat. Separate 100g of this caramel into a heat-resistant small bowl for the toffee layer.
- Add Flavor to Caramel: Stir the coconut milk, sea salt, and vanilla powder or paste into the remaining hot caramel until smooth and well combined.
- Mix with Cereal: In the large mixing bowl, combine the vegan rice cereal with the caramel-coconut milk mixture and stir thoroughly until the cereal is evenly coated.
- Form Base and Toffee Layer: Transfer the cereal mixture into the lined loaf pan, pressing down firmly with a spatula or the back of a spoon to compact it evenly. Pour the reserved caramel sauce over the top, spreading it carefully as it will be sticky. Freeze the layered base for 2 hours until fully set.
- Melt Chocolate: Using a double boiler, gently melt the vegan chocolate. If the chocolate is too thick, stir in a couple of teaspoons of coconut oil to achieve a smooth, dip-friendly consistency.
- Coat Bars in Chocolate: Once the base is set, cut it into bars. Dip each bar fully into the melted chocolate to coat. Place the chocolate-covered bars on a baking sheet lined with parchment paper and refrigerate for 10-15 minutes to let the chocolate harden.
- Storage: Store the finished Vegan Toffee Crisp Bars in an airtight container in the refrigerator for up to one week. For longer storage, keep them frozen for up to 3 months and defrost for about an hour before serving.
Notes
- Use full-fat canned coconut milk or cream to ensure a creamy caramel texture.
- Choose vegan-friendly rice cereal without added dairy ingredients.
- Ensure the vegan chocolate used is suitable according to your dietary preferences.
- Chocolate can be thinned with coconut oil for easier coating.
- Freezing the bars before chocolate coating helps them hold their shape and makes dipping easier.
