Toffee Crisp
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Crispy, buttery toffee layered on crunchy biscuit base.
Ella x
Ingredients
- 200 gbiscuits
- 100 gbutter
- 150 mlgolden syrup
- 200 gcaster sugar
- 100 glight brown soft sugar
- 50 gunsalted butter
- 50 gchopped nuts
- 5 gsea salt
- 1 mlvanilla extract
- 50 gdried cranberries
- 100 gwhite chocolate chips
Detail level
Instructions
- 1
Preheat oven to 200°C. Line an 18cm square baking tin with parchment paper.
Tip: Use a firm, even base for the best results.
- 2
Melt the unsalted butter and white chocolate chips in a saucepan over low heat, stirring occasionally.
Tip: Stir until smooth and well combined.
- 3
Add the golden syrup, caster sugar, and light brown soft sugar to the saucepan and stir until combined.
Tip: Avoid burning the syrup.
- 4
Remove from heat and stir in the chopped nuts and vanilla extract.
Tip: Let cool slightly before spreading.
- 5
Press the toffee mixture onto the biscuit base, making sure to cover the entire surface.
Tip: Smooth the top with a spatula.
- 6
Bake for 20-25 minutes, or until the toffee is set and golden brown.
Tip: Keep an eye on the toffee to avoid overcooking.
- 7
Remove from the oven and sprinkle with sea salt and dried cranberries.
Tip: The toffee will set and become more golden in color as it cools.
- 8
Allow the toffee to cool completely in the baking tin before cutting into squares.
Tip: Cut into desired size and serve.
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