Gluten Free Mackintosh Cornflake Crisps
Cornflake and coconut covered in creamy Mackintosh toffee. These chewy, crunchy crisps are simple to make and are sure to satisfy your sweet tooth.
Ingredients
- 1 246g bag of Mackintosh's toffee
- 3 tbsp cream
- ½ tsp vanilla extract
- 3 cups gluten free cornflakes
- ½ cup shredded coconut sweetened or unsweetened
Instructions
- In a large bowl combine cornflakes and coconut, set aside.
- Bring water in the double boiler to a simmer, and maintain the simmer during the melting process.
- Melt the toffee with the cream stirring constantly.
- Once melted remove from heat before stirring in the vanilla extract.
- Pour the melted toffee over the dry ingredients stirring carefully until everything is fully coated.
- Drop approximately 2 tablespoons of mixture onto a silpat, parchment paper, or wax paper. We often rearrange them a bit to make sure they aren't too spread out.