toffee crunch bars toffee crunch bars Israeli Kitchen The secret ingredient in these one-of-a-kind toffee bars is a high-protein flour called teff. (Photo: Sarah F. Berkowitz)

Toffee crunch bars with teff crust

A sweet toffee treat with crunch appeal and a nutty (but nut-free) crust made with high-protein teff flour.

  • Yield: 48 squares
  • Prep time: 25 minutes
  • Cook time: 30 minutes

You know the drill. A friend is purging, cleaning out her house, and she has a stack of cooking magazines about 4 feet high. And growing. She says, help – take these off my hands! I graciously relieve her of five magazines (some friend I am). Turns out I’m the lucky one, because as I read through decades-old cooking news, I discover some completely new (well, new to me) grains.

Teff piqued my interest because I’d never even heard the word, let alone seen anything made with it. Neither had most of my foodie friends. So how cool is it that I got to be the first to try it out? (Yeah, I need to get out more.) And now you will, too, at your holiday party. A little background on teff: It’s the smallest grain in the world, and a great source of fiber, protein and iron. Ethiopians use this flour to make their traditional injera (flatbreads).

These bars are a cinch to make, and they have just enough of a unique taste that your guests will know they’re made with a cool ingredient or two. Do you need to tell them they’re high in fiber and protein? Nah, just focus on the chocolate and toffee part and all will be good.


  • 1 cup butter or Earth Balance (non-dairy spread), room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 1 cup teff flour
  • 1 cup all-purpose flour (can use gluten free one-to-one)
  • 2 cups milk chocolate chips
  • 1 cup toffee bits (approx. half an 8 oz. bag)
  • Cinnamon, for dusting


Preheat oven to 350° F.

Using electric beaters or stand mixer, beat butter, sugar, vanilla and yolk until creamy and smooth. Add flour, and mix until incorporated.

Using slightly damp fingers, press dough into 9x13 pan. Bake for 25 minutes or until crust turns an amber color.

Immediately pour chocolate chips over hot crust. Allow to melt (covering with foil for several minutes will help trap the heat and melt the chips), and then smooth with the back of a spoon until crust is completely covered with chocolate.

Sprinkle toffee bits over warm chocolate. Allow to cool for several hours or until chocolate firms up, and then slice into small squares. If desired, sprinkle lightly with cinnamon.

Can be frozen. Will be addictive. May want to watch it.

toffee crunch barsThese bars are like potato chips. You can't eat just one. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen