Homemade Toffee Crisp

Indulge in the irresistibly sweet and crunchy delight of Homemade Toffee Crisp, a no-bake treat that's as easy to make as it is delicious. This crowd-pleasing recipe combines buttery golden syrup toffee with puffed rice cereal for a light, crispy texture, all topped with a generous layer of rich, melt-in-your-mouth milk chocolate. Ready in just 25 minutes, this DIY version of the classic candy bar is perfect for satisfying your sweet tooth or impressing guests at a party. With simple ingredients and step-by-step instructions, these toffee crisps are a fun and nostalgic treat that can be stored for up to a week—if they last that long! Perfect for dessert lovers and homemade snack fans alike.

Nutriscore Rating: 35/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 16

Ingredients

• 100 grams Unsalted butter
• 4 tablespoons Golden syrup
• 100 grams Light brown sugar
• 100 grams Puffed rice cereal
• 300 grams Milk chocolate

Directions

Step 1

Start by preparing a 9-inch square baking tin. Line it with parchment paper, making sure to leave an overhang on the edges to easily lift the toffee crisp out later.

Step 2

In a medium saucepan, combine the unsalted butter, golden syrup, and light brown sugar. Melt these ingredients over a medium heat, stirring constantly until the mixture becomes smooth and fully combined.

Step 3

Bring the mixture to a gentle boil and allow it to bubble for about 2 minutes, stirring constantly, until it thickens slightly.

Step 4

Remove the saucepan from the heat and gently fold in the puffed rice cereal, ensuring that all the cereal is evenly coated with the toffee mixture.

Step 5

Pour the puffed rice and toffee mixture into the prepared baking tin. Press it down firmly with a spatula or the back of a spoon to create an even layer. Set aside to cool and firm up.

Step 6

In a microwave-safe bowl or over a double boiler, melt the milk chocolate until smooth, stirring occasionally.

Step 7

Pour the melted chocolate over the puffed rice layer in the baking tin, using a spatula to spread it evenly across the surface.

Step 8

Allow the chocolate to set at room temperature or place it in the fridge for faster results.

Step 9

Once set, use the parchment paper overhang to lift the entire block of toffee crisp out of the baking tin and onto a cutting board.

Step 10

Cut into 16 equal pieces or desired size using a sharp knife. Serve and enjoy or store in an airtight container for up to a week.

Nutrition Facts

Serving size	680 grams (680.0g)

Amount per serving	% Daily Value*
Calories	3351

Total Fat 175.30g	225%
Saturated Fat 105.60g	528%
Polyunsaturated Fat NaNg
Cholesterol 293mg	98%
Sodium 339mg	15%
Total Carbohydrate 436.50g	159%
Dietary Fiber 11.90g	43%
Total Sugars 325.00g
Protein 30.20g	60%

Vitamin D 24IU	120%
Calcium 658mg	51%
Iron 12mg	69%
Potassium 1408mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 3.5%

Carbs: 50.7%