Low FODMAP Toffee Bark is an easy crowd-pleaser featuring gluten-free crackers topped with homemade toffee and a thin layer of dark chocolate.
Fair warning, this toffee bark may disappear right before your eyes. It's that good.
I've brought this toffee bark to three holiday parties so far this year, and it's gotten rave reviews from FODMAPers and non-FODMAPers alike.
If you're unfamiliar, toffee bark (at least where I'm from) is typically made with saltine or table crackers. It's topped with a layer of homemade toffee (butter + sugar heated to a caramel-like consistency) and finished with a layer of melted (often milk or semi-sweet) chocolate.
I've made a low FODMAP (and gluten-free) version using Schär Gluten-Free Table Crackers and Enjoy Life Dark Chocolate Morsels. I hope you enjoy this recipe as much as my family does!
Ingredients
To make this low FODMAP toffee bark, add these ingredients to your shopping list:
- Schar Table Crackers - 1 package
- Salted butter - 1 cup (2 standard US sticks)
- Brown sugar - 1 cup packed
- Dark chocolate chips - 1½ cups (255 grams)
- Optional: Maldon sea salt flakes - 2-3 pinches
Low FODMAP Notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Schär Table Crackers is a Monash University-certified Low FODMAP product. A low FODMAP serving size is 6 crackers or 35 grams. (gluten-free)
Brown sugar is low FODMAP in servings of ¼ cup or 40 grams.
Butter does not contain carbohydrates (FODMAPs). It is a naturally low-lactose dairy product.
Dark chocolate: According to Monash University, dark chocolate is low FODMAP in servings of up to 30 grams. If dark chocolate contains milk, larger servings may contain higher amounts of the FODMAP lactose. Enjoy Life Dark Chocolate Morsels are a lactose-free option and were previously laboratory-tested and certified low FODMAP by the FODMAP Friendly Food Program. While they no longer participate in the program, the ingredient list has remained the same.
Instructions
To make this low FODMAP toffee bark, simply:
Preheat oven to 400°F. Line an 11” x 17” sheet pan with a single layer of table crackers. Often some of the crackers come broken in the packaging. I don't sweat it. I just try to piece the crackers back together as best I can. The toffee will act like a glue.
Melt butter in a medium saucepan over medium to medium-high heat. Stir in brown sugar with a silicone spatula. Keep stirring as you bring the mixture to a boil. Continue to cook and stir to prevent scorching until the sauce starts to expand and thicken into a caramel-like consistency; about 2-3 minutes. Immediately remove from heat.
Pour caramel sauce over prepared crackers. Use a silicone spatula to spread evenly to cover the crackers completely.
Bake for 5 minutes.
Remove from oven and immediately top the toffee with an even layer of chocolate chips.
Let sit for 5 minutes. Then, use a clean silicone spatula to spread the chocolate evenly over the top.
Sprinkle lightly with optional salt flakes.
Cool completely to room temperature, or place the sheet pan into the freezer for about 30 minutes.
Use a pizza cutter to score along cracker lines for more uniform servings or break into rough pieces.
Serve or transfer the low FODMAP toffee bark to an airtight container for storage in the refrigerator for up to 3 days. Freeze for up to 3 months.
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PrintRecipe
Low FODMAP Toffee Bark
- Total Time: 1 hour
- Yield: 27 crackers 1x
- Diet: Low Lactose
Description
Low FODMAP Toffee Bark is an easy, holiday (or anytime) treat featuring gluten-free table crackers topped with buttery, homemade toffee and a thin layer of melted dark chocolate.
Ingredients
- 27 Schär Gluten-Free Table Crackers (a little less than one bag)
- 1 cup (2 standard US sticks) salted butter
- 1 cup (200 grams) packed brown sugar
- 1½ cups (255 grams) dark chocolate chips // I use 1 (9-ounce) bag Enjoy Life Dark Chocolate Chips
- Maldon sea salt flakes, optional
Instructions
- Preheat oven to 400°F. Line an 11” x 17” sheet pan with a single layer of table crackers.
- Melt butter in a medium saucepan over medium to medium-high heat. Stir in brown sugar with a silicone spatula. Keep stirring as you bring the mixture to a boil. Continue to cook and stir to prevent scorching until the sauce starts to expand and thicken into a caramel-like consistency; about 2-3 minutes. Immediately remove from heat.
- Pour caramel sauce over prepared crackers. Use a silicone spatula to spread evenly to cover the crackers completely. Bake for 5 minutes.
- Remove from oven and immediately top the toffee with an even layer of chocolate chips. Let sit for 5 minutes before using a clean silicone spatula to spread the chocolate evenly over the top. Sprinkle lightly with optional salt flakes.
- Cool completely to room temperature, or place the sheet pan into the freezer for about 30 minutes. Use a pizza cutter to score along cracker lines for more uniform servings, or break into rough pieces.
- Serve or transfer to an airtight container for storage in the refrigerator for up to 3 days; freeze for up to 3 months.
Notes
Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients. (Up to 3 prepared crackers would likely be okay for *most* based on low FODMAP data at the time of recipe publication.) Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Low FODMAP Dessert
- Method: Stovetop, Bake
- Cuisine: American
Elise says
Hi - I attempted to make this today and toffee did not set. I have *never* made toffee before and followed your directions about timing and consistency, etc... I did use vegan butter (melt) wondering if that has something to do with it or that it really is a perfect science that I failed at. They still taste great - even though that are sticky and need to be kept in the fridge. ;). Can't really put them on cookie plates for the neighbors in this condition - any tips?? Thanks so much. I love all of your low fodmap recipes!
Em Schwartz, MS, RDN says
Hi Elise - Interesting, I have not personally tried vegan butter in this recipe so I had to turn to Google to do a little investigation. It does look like many toffee recipes specifically designed to use vegan butter use more of a 2:1 sugar to butter ratio and they often include a couple of tablespoons of vegan milk or water if the sugar and butter start to separate. The toffee heating time also appears to be a lot longer 20-30 minutes over medium to medium high heat. That said, the toffee portion (steps 3-6) of this recipe by Nora Cooks might be an option to substitute if you try this again. She uses granulated sugar (still low FODMAP) but in the same ratio as my recipe and has tested her toffee specifically with Melt vegan butter. I don't have any suggestions, nor could I find anything, for "fixing" sticky toffee after it's been fully prepared. Sorry! -Emily
Marissa says
Sooooo good!! A go-to for any party. Double the batch because they'll go fast!
Marion Klimmek says
Easy to make and delicious! They definitely disappear quickly.