Toffee Almond Haystacks (Gluten Free)
Toasted slivered almonds and bits of sweet toffee, all coated in dark chocolate. With just 3 ingredients, these delicious toffee almond haystacks cookies are a quick and easy no-bake recipe, and naturally gluten free. Perfect for holiday entertaining and gifting.
Ingredients
- 1 cup slivered almonds
- 1 cup dark chocolate, chopped
- ½ cup Skor toffee bits
Instructions
- To toast the almonds, add the almonds to a dry, large frying pan, in a single layer. Cook over medium heat, stirring frequently and watching closely until the almonds begin to brown and smell toasted, about 5 minutes. Remove from the heat and transfer to a bowl or plate to cool.
- Add the chocolate to a large, microwave-safe bowl. Melt the chocolate, using 20 second intervals, stirring between each. Generally, 60 to 80 seconds total is sufficient.
- Add the toasted almonds and toffee bits to the chocolate and mix until the almonds and toffee are well coated in chocolate.
- Using two small spoons or a cookie scoop, drop in rounded tablespoonfuls onto a wax paper lined cookie sheet. Refrigerate until set, about 1 hour.
Notes
Top Tips
- Toast your almonds: I really recommend toasting your almonds. It only takes 5 minutes and really enhances the overall flavour of the nuts. Also make sure that your almonds are fresh; taste test them before toasting to make sure they're not stale.
- Be careful when melting your chocolate: When melting your chocolate, make sure to avoid scorching it by microwaving in 20 second intervals, and stirring between each interval. Heat until just about fully melted, and then stir well until all the pieces have melted.
- Store layered between wax paper, in an air-tight container, in the fridge for up to 1 week.
Nutrition
Serving: 1 cookieCalories: 117kcalCarbohydrates: 9gProtein: 2gFat: 8gCholesterol: 6mgSodium: 10mgFiber: 2gSugar: 6g
Nutritional information shown is an estimate only.
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