Flaky cracker crust with buttery toffee topped with melted Lily’s chocolate chips, pecans, and sea salt. These Keto Crack Toffee Bars are rich and addictive.
If you like Heath bars, you’ll love this buttery chocolate covered candy!
Be sure to line your pan with foil. Trust me, it will save a lot of grief when it comes to cleaning. Also, generously spray the pan with non-stick spray. If not, you’ll have fun trying to peel the foil from the sticky toffee candy. Erm yeah…not that it’s happened to me. 😛
Hint: To get a nice smooth and even crust layer, use a small rolling pin.
After the toffee coated cracker crust comes out of the oven, be sure to allow the candy to harden a bit before topping it with the melted Lily’s chocolate.
You can either top the chocolate with the pecans, then press them into the chocolate, or you can directly mix the pecan into the chocolate before spreading it onto the toffee. I personally think it looks prettier when the pecans are sprinkled on it, however, it is a little easier to directly mix them into the chocolate. Whatever works!
- 1 Tbsp ground flaxseeds
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1 Tbsp butter melted
- 1 cup butter
- 1 cup Swerve Brown
- 1 tsp vanilla
- 1 tsp caramel extract optional
- 3/4 cup Lily’s chocolate chips
- 1 Tbsp refined coconut oil
- 1/8 tsp cinnamon
- 1/2 cup chopped pecans toasted
- salt to sprinkle on top of chocolate
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Preheat your oven to 350°F.
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Line a 13″ X 9.5″ (1/4 sheet) rimmed baking pan with foil, turning up the edges to form a tray. Spray foil with non-stick spray.
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Mix the 1 Tbsp of ground flaxseeds with 3 Tbsp of water and allow to sit for 5 minutes to thicken.
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In medium bowl, combine flour and salt.
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Add the flaxseed mixture and melted butter into the flour mixture. Stir to combine.
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Use hands to mix and form dough into a ball.
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Place dough ball on prepared rimmed baking pan and press dough across bottom of pan as evenly as possible until the bottom is covered. A small rolling pin works great to get it smooth and even.
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Bake for 15-18 minutes, or until crust starts to brown.
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Remove from oven and cool for about 15 minutes.
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Increase oven temperature to 400F degrees.
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In medium pan, add butter and Swerve. Heat on medium heat until mixture begins to boil. Cook for 7 minutes, stirring constantly. Remove from heat. Carefully add in extracts. Mixture can bubble up and sputter. Stir until combined.
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Pour mixture over the cracker crust and spread it out so crust is completely covered. Bake for 5-10 minutes until bubbly all over.
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While that is baking, melt Lily’s chocolate chips and coconut oil in microwave in 30 second increments until melted, stirring in between. Once melted, add in the cinnamon.
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Remove cracker crust from oven. Allow to cool for 30 minutes to form up toffee center.
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Top with the melted chocolate. Use a spatula to spread the chocolate evenly all across the top.
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Sprinkle top with toasted chopped pecans. Gently press pecans into the melted chocolate, so they don’t fall off. Sprinkle top with sea salt.
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Set aside and allow to cool in the pan. Once cooled, transfer to the refrigerator to finish setting. About 45 minutes.
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Remove from refrigerator and transfer to a cutting board. Cut into about 30 2″ x 2″ squares.
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Store in an airtight container for up to a week. For longer storage, refrigerate or freeze.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 8g
Dietary Fiber: 1g
Sugar Alcohols (erythritol): 4.7g
NET CARBS: 2.3g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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