Sunday, December 21, 2014

Grain-Free Toffee Bars


You get yet another seasonal treat recipe inspired by my non-paleo friends. My daughter and I are attending a mother-daughter cookie exchange tonight, and for our contribution I had planned on making English toffee with her.

Suffice it to say I'm not a candy maker, and wound up with a buttery, gloppy mess. I'd already committed to toffee, however, so found myself scrambling with a way to represent the flavor of the treat but do it on MY terms. Thus these ridiculously tasty and addictive bars were born.

I did use real butter here, but there's no reason you couldn't use coconut oil. The dough isn't fragile and doesn't have to look or taste any particular way since it's just the base layer. I do think the butter will give you more authentic toffee flavor though.

I also used more sugar and butter than I might usually opt for in a treat, but I didn't come up with this one to make it purely paleo or virtuous. Even as written it will still be the only grain and dairy-free recipe at the cookie exchange, so I feel somehow I've done my small part to stay true to myself but be a little bit festive ;)


Grain-Free Toffee Bars

2 sticks butter, softened (or could use 1 cup coconut oil)
1 cup packed palm sugar
1 egg
2 tsp. vanilla extract
2 cups almond flour
2 cups Enjoy Life chocolate chips
3/4 cup chopped raw almonds
sprinkling of sea salt

Preheat oven to 350. Cream butter and sugar with an electric mixer.

Stir in egg, vanilla and flour. Mix until well blended.

Spread mixture onto a greased baking sheet. Press it out as thinly as possible (I found that greasing my hands and then using them to flatten and spread it worked best).

Bake for 15 minutes or until golden brown. Scatter chocolate chips over the top of the cookie and return to the oven for 1 minute.

Use an offset spatula to gently spread the chocolate across the cookie base until it's melted and smooth.

Scatter almonds over the top and sprinkle with sea salt. Allow to cool thoroughly before cutting into bars.

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