While dairy-free chocolate bars have improved enormously in the last few years thanks to brands like Moo Free and supermarket own brands, they’re still not especially exciting or child friendly. Most of the more interesting varieties are either extremely difficult to come by or they’re suitable for vegans but not if allergic to milk.
The girls are always utterly delighted when I make exciting chocolate bars, so to add to previous KitKat and Twix recipes already on my site, here is rather thrilling Toffee Crisp recipe. Sweet caramel coated Rice Krispies encased in smooth rich chocolate, who could resist that? The Toffee Crisp was certainly one of my favourites while growing up. Somehow the Rice Krispies remain crunchy and are a fabulous sweet and crispy centre to the bar.
My recipe is slightly different to the original Nestle bar as it is enrobed in smooth, dark chocolate, not sweet creamy chocolate. Feel free to mix that up, I just find that dairy-free milk chocolate gives less of a smooth shiny end product and as my girls are more used to dark than milky flavours, it’s what they prefer.
It may seem to be a total pain to make your own chocolate bars but as long as you have a little time and some silicone moulds they really are pretty simple, and you do feel very satisfied in the end. In fact, these bars went down so well that I’ve been requested to make a bubbly Aero next – I have no idea how I can manage that?
Homemade Dairy-free Toffee Crisp Bars
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be gluten-free, vegetarian and vegan)
makes about 8
100g dairy-free chocolate
40g dairy-free margarine
125g caster sugar
Dash of water
30g Rice Krispies (use gluten-free if you need)
- Melt and temper the chocolate using these guidelines
- Coat the silicone moulds with two layers of chocolate, leave to set in a cool place
- Melt together the sugar, margarine and water. Bring to a boil and cook until it just turns golden, between 260 and 265 degrees Centigrade. Make sure it doesn’t turn too dark of it’ll taste bitter. Pour in the Rice Krispies and stir so they are totally covered in the caramel.
- Fill the chocolate coated moulds with the caramel Rice Krispies and leave to harden. Once set, coat with another layer of chocolate, making sure all the gaps are filled.
- Once set, turn out of the moulds and trim off any edges. Store in a sealed container in the fridge.
Oh my goodness I didn’t realise these were missing from my life till I saw the recipe! Read it out loud to the boy whose eyes got wider and wider. We need to make these Mummy!
you do indeed! 🙂
Wow Lucy these bring back childhood memories for me – living in Australia for the last 10 years I haven’t had a toffee crisp in a long time – and your version looks so good! 😄
they’re certainly a more-isn chocolate bar!
Ooh, these look fabulous! I might need to invest in a chocolate mould and give them a try…
do, it’s well worth it for all the exciting vegan friendly chocolate bars you can recreate 🙂