Go Back
+ servings
stack of homemade toffee crisp chocolate bars.

Vegan Toffee Crisp Bars

These homemade vegan toffee crisp bars are just like the originals. Similar to a chocolate caramel rice crispy treat or crunch bar but made without dairy or nuts.
Course Dessert
Cuisine European
Diet Gluten Free, Vegan, Vegetarian
Prep Time 45 minutes
Set time 2 hours
Total Time 2 hours 45 minutes
Servings 7
Calories 427kcal



  • Prepare your equipment. You'll need a large saucepan, large mixing bowl, small bowl, rubber spatula, loaf pan, parchment paper, spoon, and candy thermometer).
    Line a loaf pan with a sling of parchment paper.
  • Make the caramel. Add the vegan condensed milk to a saucepan and bring it to a simmer over medium heat, stirring constantly with a rubber spatula to prevent it from burning to the bottom of the pan. Insert the candy thermometer into the caramel to keep an eye on the temperature.
    Once it reaches 120°C (248°F) remove it from the heat. Separate 100g of the caramel into a heat-resistant bowl and set aside - this will be added as a layer of toffee afterward to give the bars an amazing caramel pull!
  • Stir the coconut milk, sea salt, and vanilla into the remaining caramel until smooth.
  • Mix in the cereal. Add the rice cereal and caramel-coconut milk mixture to a large mixing bowl and stir with a spatula until evenly combined.
  • Transfer to the loaf pan. Press the mixture into the base of the lined loaf pan, compacting it down using a spatula or the back of a spoon.
    Pour the reserved 100g of caramel sauce on top, and use a spoon to spread it out if needed - it will be very sticky!
    Freeze for 2 hours until set.
  • Melt the chocolate over a double boiler, and if it's too thick, add a couple of teaspoons of coconut oil to thin it out.
  • Cut into bars and dip them in melted chocolate until fully coated.
    Add the chocolate-covered bars to a baking sheet lined with parchment and refrigerate them for 10-15 minutes until set.
  • Storage. Store in an airtight container and refrigerate for up to a week. I personally store them in the freezer and defrost them for an hour before serving. They'll stay fresh for up to 3 months that way!


  • Rice cereal: Check labels to ensure vegan-friendly (Kellogg's rice Krispies are not vegan). Here are some that are plant-based: Nature's Path Choco Chimps - UK & Ireland, Koala Crisp Organic Chocolate Cereal - USA, GoFree Rice Pops - UK & Ireland.
  • Coconut milk: Refrigerate the tin overnight, then only use the thick cream from the top of the can. Reserve the rest and use it for smoothies, soups, and curries.
  • Chocolate: If the chocolate is too thick, simply add a couple of teaspoons of coconut oil. This will thin it out and make it much easier to coat the bars.
  • To get the most accurate results from caramel, I strongly recommend using a candy thermometer.


Serving: 1g | Calories: 427kcal | Carbohydrates: 70g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 411mg | Potassium: 30mg | Fiber: 3g | Sugar: 53g | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3mg