Homemade Toffee Chocolate Bars
Sink your teeth into the buttery, sweet crunch of our Homemade Toffee Chocolate Bars. Two layers make these treats so addicting and easy to make. The bottom layer consists of homemade chocolate paired with your choice of mix ins like nuts or flaked coconut. And the top layer is the perfect buttery crunch that we all love in a really good toffee. Paired together they are perfect after supper sweet treats. And BONUS, these bars are loaded with healthy fats and minimal sugar. These Homemade Toffee Chocolate bars are a simple indulgence you can feel good about!
Homemade Toffee Chocolate Bars
Sink your teeth into the buttery, sweet crunch of our Homemade Toffee Chocolate Bars. Two layers make these treats so addicting and oh so good!
Ingredients
Homemade Chocolate Layer
- 1 Cup Coconut Oil
- 1/3 Cup Cocoa Powder
- 1/2 Cup Coconut Sugar
- 1/2 tsp Vanilla Beans (optional but highly recommend)
- Dash of salt
- 1 Cup Mix ins like flaked coconut (my fav) or chopped nuts
Homemade Toffee Layer
- 1/2 Cup Butter
- 1/2 Cup Coconut Sugar
- 1/4 Cup Maple Syrup
- 1/8 Cup Water
Instructions
- Begin by lining an 8x8 baking dish with parchment paper
- In a medium sized saucepan, combine all of the chocolate layer ingredients except the vanilla bean and mix ins. Stir continuously on medium heat JUST until coconut oil is melted. Remove from heat, mix in vanilla bean and mix- ins, then pour into a lined 8x8 baking dish and set aside while you make the toffee layer.
- In a clean medium sized saucepan, combine all Toffee ingredients. Bring to a simmer on medium heat stirring occasionally. Insert a candy thermometer and remove from heat when it has reached "soft ball" stage or around 235 degrees. At this stage it will smell caramelly and delicious and will have a deep golden color.
- Pour the toffee mixture slowly and evenly over the chocolate mixture and let rest on counter 10 minutes. Once cooled, continue to let harden in the freezer for another 15-20 minutes or until completely firm.
- Remove from the freezer and let rest a few minutes before slicing into bars. When ready, remove the bars and the parchment and place onto a cutting board. This will make it easier to cut. Cut into bar size pieces or roughly chop and use for ice cream topping! Yum!
- Store in the refrigerator or freezer. Due to the coconut oil, chocolate will begin to melt quickly if not stored cold.
- Enjoy!
Notes
*Are your toffee and chocolate layers separating? Chances are it cooled too fast. Try allowing it to cool more slowly on the counter before chilling it in the freezer.
Why we absolutely LOVE Homemade Toffee Chocolate Bars:
- As someone who tries to limit her sugar intake as well as limit the amount of store bought chocolates (mostly because of cost) these Homemade Toffee Chocolate Bars hit the spot! These bars are loaded with healthy fats like coconut oil and real butter making it a great compliment for sugar cravings.
- Our bars contain minimal ingredients you probably already have in your pantry, no unnecessary or overly priced items.
- These bars are so versatile! Try adding coconut flakes, chopped pecans, or chopped cashews to mix it up.
- These treats are EXCELLENT rough chopped and served on top of a bowl of vanilla ice cream!
Ingredients you will need to make Homemade Toffee Chocolate Bars:
- Coconut Oil – Use either refined or unrefined. The unrefined will have a stronger coconut flavor.
- Cocoa Powder
- Coconut Sugar
- Vanilla Beans – these are optional but they will really add to the flavor.
- Salt
- Mix in’s – chopped pecans, flaked coconut
- Butter – please only use butter not margarine
- Maple Syrup — 100 % Pure Maple Syrup
- Water
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Step-by-Step instructions for making Homemade Toffee Chocolate Bars-
- Begin by lining an 8×8 baking dish with parchment paper.
- In a medium sized saucepan, combine all of the chocolate layer ingredients except the vanilla bean and mix ins. Stir continuously on medium heat JUST until coconut oil is melted.
- Remove from heat, mix in vanilla bean and mix ins, then pour into a lined 8×8 baking dish and set aside while you make the toffee layer.In a clean medium sized saucepan, combine all Toffee ingredients.
- Bring to a simmer on medium heat stirring occasionally.
- Insert a candy thermometer and remove from heat when it has reached “soft ball” stage or around 235 degrees. At this stage it will smell caramelly and delicious and will have a deep golden color.
- Pour the toffee mixture slowly and evenly over the chocolate mixture and let rest on counter 10 minutes. Once cooled, continue to let harden in the freezer for another 15-20 minutes or until completely firm.
- Remove from the freezer and let rest a few minutes before slicing into bars. When ready, remove the bars and the parchment and place onto a cutting board. This will make it easier to cut. Cut into bar size pieces or roughly chop and use for ice cream topping! Yum!
We have sweet treats constantly stocked in our freezers. We love a little nibble here and there after supper or with our coffee. It’s great when those treats include healthy fats like coconut oil or real butter. Not only is the flavor better, but you are also getting the benefits of lasting energy and vital nutrients like medium chain fatty acids, antioxidants, Vitamins D & K, and many minerals. It seems strange to think that sweets can be “healthy”, but its time we started looking at food differently. We are feeding more than just our cravings- we’re feeding our microbiome and our cells! We have an amazing opportunity to enjoy food the way God intended instead of being burdened by the do’s and don’ts of diets and restrictions.
