- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 1 egg yolk
- 1/3 cup unsweetened applesauce
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 cup white rice flour
- 1/3 cup potato starch
- 1/3 cup tapioca flour
- 4-1/2 teaspoons cornstarch
- 4-1/2 teaspoons garbanzo and fava flour
- 2-1/2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup finely chopped pecans
- In a small bowl, cream butter and brown sugar until light and fluffy. Add egg yolk; mix well. Beat in applesauce and vanilla. In a small bowl, combine the rice flour, potato starch, tapioca flour, cornstarch, garbanzo and fava flour, xanthan gum and salt; gradually add to creamed mixture and mix well.
- Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until lightly browned. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate chips over bars. Sprinkle with pecans. Let stand until chocolate is set. Cut into bars. Yield: 2-1/2 dozen.
Reviews for Gluten-Free Toffee Bars
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"I haven't made this recipe, but I wanted to let you know that according to the Diamond of California rep, their nuts are processed on shared equipment with items that contain wheat. Although they do clean the equipment, there is still a chance that gluten could be present. We order all our certified gluten free nuts from Nuts.com just to be safe :)"
"These taske exactly like the gluten-full version I used to make."