The other evening we had friends over for dinner. I put goodies out for dessert and everyone especially loved my  chocolate crunch   bars. My friend told me about a bar that her mom would make with bran flakes and corn syrup on the bottom, then topped with melted chocolate and crunchie peanutbutter.
I started brain storming, and this is my version. You can make yours with peanut butter, but I used almond butter so that my grand daughter can eat them.

Almond Toffee Bites

Almond Toffee Bites ( Gluten free/ Dairy Free)

2/3 c. butter or dairy free margarine for dairy free
2/3 c. palm sugar (or desired granulated sugar)
2 c.  Chex rice cereal
1 c. dark chocolate(dairy free)
1 c. almond butter
1/4 c. almonds

Preheat oven to 350 degrees.
Line a 9″ by 13″ pan with parchment paper. Spread cereal evenly over bottom of pan.

Put margarine and palm sugar in a pot and cook it over medium low heat, stirring constantly. Let boil for about one minute. Pour mixture over cereal.


Bake for 10 minutes.

Melt chocolate and almond butter in a double boiler. I just use a metal bowl over a pot of water.


Pour melted mixture over baked crust. Chop almonds and spread over top. Chill.


I cut these into triangles but you can also cut them into squares.

Store them covered in the fridge for up to two weeks, or in the freezer.

These are So popular that I don’t even bring them out of the freezer that often. 🙂

They disappear very quickly!!

**Note: I had previously listed coconut oil in the ingredients because a follower on my former website said that it worked great. I tried it this morning after a new follower, said that her’s burnt with coconut oil. I tried with coconut oil and it did burn. So sorry for anyone who has tried it this way. I will no longer take other people’s word for things in my recipes. I will try it myself before revising anything. **

Print Friendly, PDF & Email

8 comments on “Almond Toffee Bites (Gluten Free/Dairy Free/ Egg Free/ Vegan)”

  1. How funny! The first two words that popped into my head were “Oh Yum,” and then I saw that was exactly what the last commenter said 🙂 My mom buys a toffee every Christmas called, “Dangerous Stuff,” because you can’t stop eating it… I’m so excited to give this a try and will definitely be adding it to my Christmas “baking,” list this year!!

    • This stuff is amazing!! My daughter goes into the freezer every time she comes over. Just make sure you store in the freezer or fridge until consumption! 😀

  2. Has this recipe been tested using palm sugar and coconut oil? I tried twice and both were failures. The oil separates from the palm sugar and I ended up with a burnt mess.

    • I am so sorry. I had not tried the coconut oil until this morning. (A follower on my old website said that it worked great). My coconut oil palm sugar burnt as well. I have taken coconut oil off the recipe. I am sorry and will not take other people’s word for my recipes until I try them out myself.

      • Thanks for responding Sandi. I’m glad that it wasn’t just me. 🙂 I did some researching and found a vegan caramel sauce recipe that uses palm sugar, coconut milk and a bit of salt. I will be trying that combo out as I do like your recipe.

  3. These too were a HUGE hit and soooooo easy to whip together!! Personally these are my all time favorite so far, but the turtle brownies are very close!!

Comments are closed.