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Gluten & Nut Free Toffee Crunch Bark {Refined Sugar Free}

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 30
Calories 118kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 3 ounces or 35 gluten free crackers
  • 1 1/2 sticks or 3/4 cup butter
  • 3/4 cup brown rice syrup
  • 1 teaspoon vanilla liquid stevia
  • 10 ounce package sugar-free chocolate chips
  • Optional toppings: sunflower seeds pumpkin seeds, dried cranberries or cherries, chopped nuts

Instructions

  • Preheat oven to 400 degrees.
  • Spread 35 cookies onto a parchment lined baking sheet, not overlapping.
  • Set aside.
  • In a pot melt butter with brown rice syrup and bring to a boil.
  • Boil 3 minutes and remove from heat.
  • Stir in vanilla stevia.
  • Pour over crackers and spread if needed.
  • Bake 5 minutes.
  • Remove from oven and pour chocolate chips over all. Spread as quickly as it melts.
  • Sprinkle optional toppings over the chocolate if desired.
  • Allow to cool slightly then refrigerate until hardened.
  • Break or cut into pieces then refrigerate or freeze.

Notes

Weight Watchers PointsPlus: 3*

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 14.5g | Protein: 0.9g | Fat: 7.6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 61mg | Fiber: 1.4g | Sugar: 4.4g