Nut Free Toffee Bark

The best nut free toffee bark – made with real ingredients and enhanced with SunButter for a delicious treat that you can make in less than 30 minutes! All you need are crackers, butter, brown sugar, SunButter, and chocolate. Doesn’t that sound like a delicious treat? I’m warning you in advance –  it’s addicting!

Nut Free, Peanut Free, Soy Free, Gluten Free option

Disclosure: This post is sponsored by SunButter, but all opinions are my own. Thank you for supporting the brands that make the Chelsey Amer Nutrition blog possible!

I’m warning you … the following recipe is absolutely addicting!!!

One day your freezer will be full of nut free toffee bark, and the next it’s nowhere to be found. I may even venture to say it’s my new favorite dessert recipe. My mouth is watering just writing about it!

And it can even be made kosher for Passover, if you celebrate. And it’s a great edible gift (for when you’re allowed so see people again!).

OK, now that you’re warned, let’s talk about this Nut Free Toffee Bark…

Salty and sweet toffee, made from sugar and butter, is poured over crisp crackers and topped with creamy SunButter and smooth chocolate.

Now one warning when making this recipe… It’s slightly temperamental. It takes concentration. Please do not attempt to make this recipe when you have a 9 month old tugging at your sweatpants and you’re multitasking making dinner. Yes, I’m speaking from experience!

The first step in making this recipe can burn very easily. It’s your job to make sure that doesn’t happen!

How to make nut free toffee bark…

It’s essential to have all of your ingredients measured out and ready to use before you turn on the heat. Parts of this recipe move quickly!

First, layer crackers on a lined baking sheet. I suggest lining your pan tightly with tin foil and then parchment paper. It prevents a mess!

Then melt butter over medium heat in a saucepan. When the butter is mostly melted, add the sugar, stirring constantly. If you don’t stir constantly, it will burn! We do not want this to burn because that’s wasteful and you’ll be frustrated!

Once the butter is completely melted, bring it to a boil for 1-2 minutes, stirring occasionally, until uniform consistency forms in the mixture. Pour this butter and sugar mixture over the crackers. Bake for 5 minutes until the toffee starts bubbling.

While the toffee cooks, mix together the SunButter with 1 teaspoon of coconut oil or melted butter to achieve an extra drippy consistency.

Immediately remove from the oven and drizzle SunButter over the toffee. Use as much as you’d like! Then sprinkle chocolate on top. Using a spatula, smooth the chocolate over the top. You can swirl with the SunButter, if you’d like. Then before it sets generously sprinkle with flaky sea salt. Seriously, don’t skip this step!!!

Refrigerate or freeze for at least 30 minutes until hardened. Break into pieces and store in an airtight container. I personally think it tastes best when stored in the freezer.

Tips for making the best toffee bark

As I mentioned, toffee can be temperamental to make. The experts call it “sugar work,” which can be tough to navigate because heated sugar can easily burn.

Yes, I’ve burned a couple of batches in the past (usually when I’m distracted), so I’ve rounded up a few tips for you:

1. Never make this recipe when you’re trying to do other things at the same time. It’s a recipe for disaster!

2. Measure out all of the ingredients before beginning.

3. Read the recipe in entirety before turning on the heat.

4. Seriously, don’t be distracted while you’re melting the butter with the sugar!

5. If it happens to burn once, turn down your heat and try again!!!

And some more practical tips:

• Use a quarter sheet pan, like this one. You can easily double the recipe on a half sheet pan.
• You can vary the type of cracker you use, based on what you have on hand. More notes about the crackers below
• Make sure your SunButter is DRIPPY. That’s why I prefer to mix it with the coconut oil or melted butter. The last thing you want are clumps of SunButter – you want it to smooth out into an even layer. This makes for a much better eating experience.

Here’s what you need to make chocolate toffee bark:

Crackers – I was first introduced to toffee bark over Passover one year. Passover is the Jewish holiday where you can’t eat leavened products, so you eat matzo. Matzo crackers typically taste really bland. So when you add butter, sugar, and chocolate, it’s much better!

Some of the best crackers to use for this recipe include:

• Matzo crackers
• Saltines
• Wheat thins
• Ritz crackers
• Club crackers
• Graham crackers (will be sweeter; really don’t skimp on the flaky sea salt on top!)

I recommend against a “woven wheat” type of cracker, like tricuits. It just won’t taste very good.

Butter – I suggest using salted butter because it complements the sweetness in this recipe perfectly!

Brown sugar – I typically use light brown sugar for a less robust molasses taste, but you can use dark brown sugar if you have at home.

I haven’t tested this recipe with a less refined sugar, like coconut sugar or date sugar yet, so if you do, please keep me posted!

SunButter – You can use any variety of SunButter that you’d like. I’ve even used crunchy! The drippier the better. You can also increase the amount of SunButter to ½ cup, if you’d like to really get a more potent sunflower seed butter taste in there.

Mini chocolate chips – I prefer mini chocolate chips because they melt easier when the hot toffee comes out of the oven. Enjoy Life are my favorite brand to use in this recipe.

Flaky sea salt – seriously don’t forget this part!!! It complements the sweet butter, sugar, and chocolate sooo well! I always use Maldon sea salt.

This Nut Free Toffee Bark is…

• Delicious
• Crispy
• Salty and sweet
• A great dessert for a crowd
• Allergy-friendly
• Made with less than 10 minutes
• Quick to prepare

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