Buttery & Crumbly Toffee Bar Bites
Print recipe
| Serves | 24 |
| Prep time | 10 minutes |
| Cook time | 18 minutes |
| Total time | 28 minutes |
| Website | Recipe Adapted from Crisco |
*WWpts= 3 pts per serving*
*WWpts+= 4 pts per serving*
Ingredients
- ⅔ cups extra virgin coconut oil (measured solid)
- ½ heaping cup Nunaturals stevia for baking (or regular brown sugar & omit molasses )
- 1 tablespoon molasses
- 1 Large egg (Let me know if you try a flax egg!)
- ½ teaspoon pure vanilla extract
- 1 ½ cup almond flour
- ¼ teaspoon fine grain sea salt
- ⅔ cups Ghirardelli chocolate chips
- ¼ cup toffee candy bits
- ½ cup finely chopped unsalted nuts (I used pecans)
Note
*WWpts= 3 pts per serving*
*WWpts+= 4 pts per serving*
Directions
| Step 1 | |
| Preheat the oven to 350ºF, and line a 13 x 9 x 2-inch pan with parchment paper, making sure to leave some hanging over the sides for easy removal from pan. | |
| Step 2 | |
| In a large bowl, combine solid coconut oil, stevia, molasses, egg and vanilla and beat until light and fluffy. Mix in flour and salt. NOTE: Don't worry if there are some small chunks of oil in the batter. Just try to break them down as much as you can. | |
| Step 3 | |
| With lightly floured fingers, press dough evenly in prepared pan and bake for 15-20 minutes or until golden brown in color. | |
| Step 4 | |
| Remove crust from oven, immediately sprinkle with chocolate chips, and return to the oven for 1 minute to melt chips. Spread the chocolate chips evenly over the crust, top with chopped toffee bits and nuts, and return to the oven for another 3-4 minutes or until nuts are slightly toasted. | |
| Step 5 | |
| Let cool slightly, then gently lift out of the pan using the extra parchment pieces as your handles. Cut into 12 bars then cut each bar diagonally across into two triangles. Let cool completely. | |
| Step 6 | |
| Enjoy! | |