Recipes>Caramel Recipes

Toffee Crisp(ish)

by Huw Gott, Richard Turner, Will Beckett from Hawksmoor at Home: Meat – Seafood – Sides – Breakfasts – Puddings – Cocktails

Makes 9 bars

Inspired by the classic Toffee Crisp bar, make these amazing bite-sized treats at home. The homemade toffee recipe is scrumptious with dark or milk chocolate.

Discover more delicious Caramel recipes

From golden sauces to sticky puddings

From the book

Hawksmoor at Home

Huw Gott, Will Beckett, Richard Turner, Dan Lepard, Hawksmoor

Hawksmoor at Home: Meat – Seafood – Sides – Breakfasts – Puddings – Cocktails

Recreate Hawksmoor’s finest dishes at home

Decadent meat and seafood inspiration

Indulgent comfort food

Buy From

Introduction

Inspired by another of our childhood favourites, we coat these fun-sized tributes in dark chocolate to stop them becoming too sweet, but if you find that sacrilegious feel free to change to milk chocolate instead. Once you have the necessary moulds you can pretend you’re Willy Wonka and invent your very own chocolate bars with whatever flavours and textures you like.

Tags

Ingredients

Essential kit

Method

First make the caramel. Place all the ingredients in a saucepan and cook over a gentle heat until the butter and sugar melt. Then turn the heat up to a simmer and cook for 5 minutes until thick and rich.

Place a bowl over a saucepan of simmering water. Add the white chocolate broken into squares, the cocoa butter and butter. Melt and stir until smooth, then remove from the heat. Add the Rice Krispies, stir well and set aside.

Put a tablespoon or so of the Rice Krispie mix into each mould and squash to bar-shape. Cover with caramel sauce and place in the freezer for about 2 hours (until they have set and can be lifted out in one piece). Remove them from the moulds, place in a Tupperware container and return to the freezer. Clean the moulds.

In a bowl over a saucepan of simmering water, melt the dark chocolate. Use a pastry brush to line each mould with chocolate, making sure that the sides are well covered. You’re looking for a decent chocolate coating, so don’t go too thin.

Put the frozen Rice Krispie bars into the chocolate-lined moulds and spoon melted chocolate over each bar until each mould is full to the top. Place the tray in the fridge and allow to set. Take them out of the fridge about 10 minutes before eating.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Caramel Recipes

View all

Air Fryer Caramelised Baked Bananas

by Hayley Dean from How to Make Anything in an Air Fryer

Jane’s Patisserie Millionaire’s Cake

by Jane Dunn from Jane’s Patisserie Everyday

More Biscuit Recipes

View all

Lebkuchen Hearts – Lebkuchenherzen

by Anja Dunk from Advent

Spiced Almond Biscuits – Spekulatius

by Anja Dunk from Advent

More Family Friendly Recipes

View all

Jamie Oliver’s 5-minute Tasty Toppers

by Jamie Oliver from Eat Yourself Healthy

Cinnamon Stars – Zimtsterne

by Anja Dunk from Advent

Get our latest recipes, features, book news and ebook deals straight to your inbox every week