Chocolate Toffee Crunch is one of the many names given to a classic Christmas time candy. This decadent treat, also known as Keto crack or candy bark, is one of those desserts that I see year after year, but never actually made myself…until now.
When I de-carbed this classic recipe I really only had to modify a few ingredients. And following a low carb lifestyle you tend to already have those few special items on hand. Erythritol, Xylitol and Lily’s stevia sweetened chocolate chips seemed totally weird at first, but then they become staples in your pantry.
So here’s the deal on this chocolate toffee crunch, yes there’s lots of cooling time in between each step, but once you have this made you can keep it in the freezer for months.
Christmas Cookie Exchange Time
When you put all the steps together, they all are quite simple to get a whole platter full of Chocolate Toffee Crunch. This is a great item to bring to a cookie exchange or a holiday party. Chocolate Toffee Crunch is sure to be a hit with everyone.
- 5 tbsp butter
- 1 cup pecans raw and chopped
- ¼ cup Erythritol granular
- ¼ cup Xylitol granular
- 5 tbsp heavy whipping cream
- ½ tsp vanilla extract
- ¼ tsp salt
- 6 oz Lily’s Stevia sweetened chocolate chips
- 1 tsp salt flaked (optional)
- In a large bottomed heavy frying pan melt the butter over medium heat. While the butter is melting chop the pecans into a small chop. Stir chopped pecans into the melting butter. Continue stirring pecans in the hot bubbling butter for 3-4 minutes.
- We want the pecans to toast in the butter and for the butter to slightly brown. Continue stirring occasionally and watch so that you do not burn the pecans. While the pecans are toasting in the butter pull together the sweetner, cream, vanilla and ¼ tsp salt into a small bowl. Add all the ingredients in the small bowl to the butter and pecans still over a medium heat.
- Continue cooking the mixture over a medium to low heat and occasionally stir for 5-8 minutes to reduce and thicken. While this is cooking line a 9x12 rimmed baking sheet or casserole dish with foil and generously spray with non-stick spray. When pecan mixture has noticeable thickened pour the mixture onto your foil lined baking sheet and spread evenly.
- Place baking sheet into fridge to cool completely for an hour or more. Once the toffee has set it’s time to melt the chocolate. Pour 6oz (about ⅔ of a 9oz package) of Lily’s stevia sweetened chocolate chips into a microwave safe bowl and drizzle with a teaspoon of olive oil. Using a spoon toss the chocolate chips in the oil to fully coat. Melt the chocolate chips in the microwave in 30 second increments, stirring in between to smooth the chocolate.
- When the chocolate is fully melted pour and spread evenly over the cooled pecan toffee. Place baking sheet back in the fridge for at least a few hours and best if chilled overnight.
- Once the toffee and chocolate is fully chilled and set carefully peel off the foil and cut into 2”x2” squares (about 25 pieces).