Vegan & Gluten-Free 4-Ingredient Peanut Butter Toffee

Vegan & Gluten-Free  4-Ingredient Peanut Butter Toffee

A lot of you asked about my peanut butter toffee recipe… I really don’t blame you, I mean, if you love peanut butter, this recipe is literally heaven. Not to mention, with just four ingredients, it won’t have you running around your kitchen like a chicken without a head, searching for all those baking ingredients at the back of your pantry (Lez be honest, it happens to the best of us).

This toffee is SO versatile – you can eat it as is, crack it into little bite-sized pieces and use it as a topping for Greek yogurt, sorbet, ice cream or oats, or you can even melt it in the microwave & pour it over any one of the above. For all these reasons, it has literally become a pantry staple for me. I make a new batch every week & use it literally EVERYDAY.

To whip up the deliciousness that is this toffee, you will need:

  • 1 tsp. of organic pure vanilla extract (As always, I used my pantry staple by Simply Organic);
  • 1/2 cup of peanut butter. LET YOUR MIND RUN WILD HERE. You can literally use any nut butter (Almond, sesame, pistachio, cashew etc.), BUT make sure you don’t use the crunchy type. Although I never tried this recipe with the crunchy types, I presume that the crunch will most probably burn in the oven;
  • 1/2 tbsp. of Bob’s Red Mill Egg Replacer. I use it all the time & it’s literally the perfect substitute for eggs in baking (For those of you who are not vegan or who don’t have Bob’s egg replacer in their pantries, you can substitute with one small egg);
  • 1/2 cup of sugar or sweetener of any kind (I used Granulated Swerve in this recipe, but any type of sugar or substitute will work as long as it is granulated, a.k.a., don’t use honey, agave or maple syrup).

NOW, follow these simple steps & you will be munching on this yumminess in no time:

(1) Preheat your oven to 350.

(2) Melt your peanut butter or other nut butter in the microwave for approximately 25-35 seconds (This will make it easier to mix in with the other ingredients, a.k.a. you won’t sprain your wrist while mixing. Yep, thank me later!).

(3) Combine all ingredients in a mixing bowl & stir until you obtain a creamy consistency and all ingredients are blended. (If you are using Bob’s Red Mill Egg Replacer, DON’T FORGET that you need to mix the egg replacer with 1.5 tbsp. of water. Do so in a small separate bowl before adding it to the batter mixture.


(4) Once combined, line a baking sheet with parchment paper and pour your batter onto the sheet (Honestly, just the sight of this batter dripping onto the baking sheet will make you drool. GAH, writing this post is giving me a craving… I might just be munching on a piece of the toffee right about now, whatevz). Flatten the batter on the baking sheet in such a way that it’s even throughout (It doesn’t have to be perfect but just make sure that it’s uniform so it doesn’t burn if the layer is too thin).

(5) NOW, get excited because it’s almost time to NOMZ on this. Bake it for 13-15 minutes AND BOOM. When the toffee comes out of the even, it will most likely still be bubbling and look soft. DO NOT WORRY. This is part of the process. Let it sit on the baking sheet for at least an hour (I know, I’m such a tease making you wait & all but trust me, it’ll be worth it) & don’t attempt to crack it just yet.


(6) Once you see that the toffee has hardened, gently lift it with a spatula and CRACK DAT SH*T!! It’s totally up to you how big or small you want to make the pieces based on what you think you’ll use it for most. I usually crack it into snack-sized pieces & if I decide to use it as a sprinkle or topping for yogurt or sorbet, I just crack it more when the time comes!


(7) Make sure you store the toffee in an air tight container at room temperature. It will last at least a week (But most probably won’t last in your kitchen cause you’ll eat the full batch after a few days). YOU HAVE BEEN WARNED.




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