Description
These Vegan Toffee Crisp Bars offer a delightful combination of creamy vegan caramel and crunchy rice cereal, coated in rich vegan chocolate. Perfect as a sweet treat with a satisfying caramel pull, these bars are entirely plant-based and simple to prepare with basic ingredients.
Ingredients
Scale
Caramel Layer
- 480 g vegan condensed milk
- 50 g full-fat canned coconut milk or coconut cream
- ¼ teaspoon vanilla powder or vanilla bean paste
- 1 teaspoon sea salt
Crisp Base
- 80 g vegan-friendly rice cereal
Chocolate Coating
- 250 g vegan chocolate
- Optional: 1-2 teaspoons coconut oil (to thin chocolate if needed)
Instructions
- Prepare Equipment: Line a loaf pan with parchment paper to create a sling. Gather a large saucepan, large mixing bowl, small bowl, rubber spatula, spoon, candy thermometer, and setup for melting chocolate over a double boiler.
- Make Caramel: Place the vegan condensed milk in the saucepan and heat over medium, stirring constantly with the spatula to prevent burning. Attach the candy thermometer and monitor the temperature until it reaches 120°C (248°F), then remove from heat.
- Reserve Caramel: Separate 100 g of the hot caramel into a heat-resistant bowl to be used for the toffee layer. The remaining caramel will be combined with additional ingredients.
- Mix Caramel with Flavors: Stir the coconut milk, sea salt, and vanilla powder or paste into the remaining caramel in the saucepan until the mixture is smooth and well blended.
- Combine with Cereal: Transfer the caramel-coconut mixture into a large mixing bowl and fold in the rice cereal using a spatula until evenly coated and combined.
- Form the Base Layer: Press the rice cereal mixture firmly into the prepared loaf pan using a spatula or the back of a spoon to compact it. Evenly spread the reserved 100 g caramel on top as a sticky toffee layer. Place the pan in the freezer and freeze for 2 hours until fully set.
- Chocolate Coating: Melt the vegan chocolate using a double boiler method. If the melted chocolate is too thick, stir in 1-2 teaspoons of coconut oil to thin it slightly for dipping.
- Dip Bars in Chocolate: Once the caramel base is set, cut it into bars. Dip each bar fully into the melted chocolate to coat evenly. Place the coated bars on a parchment-lined baking sheet and refrigerate for 10-15 minutes to allow the chocolate to firm up.
- Storage: Store the finished bars in an airtight container in the refrigerator for up to one week. For longer storage, keep them frozen for up to three months and defrost for about an hour before serving.
Notes
- Use full-fat canned coconut milk or coconut cream for richness in the caramel mixture.
- Choose vegan-friendly rice cereal, avoiding any that contain honey or non-vegan additives.
- Opt for high-quality vegan chocolate for best flavor and coating results.
- Melting chocolate over a double boiler helps prevent burning.
- Freezing the bars prior to chocolate dipping ensures easier handling and better set.
