Low-FODMAP Crunchy Salted Caramel/ Toffee Bark; Gluten-free, Vegan

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Super easy, delicious and so versatile!  This low-FODMAP Crunchy Salted Caramel/Toffee Bark recipe is perfect for any occasion.  You can make it vegan, gluten-free and Kosher for Passover.

I love the way the crackers sumptuously soak up the caramel and make a crunchy, crumbly sweet and salty flavor with the richness of the chocolate.  This low-FODMAP Crunchy Salted Caramel/Toffee Bark is to-die-for.

Check out over 450 more low-FODMAP recipes on my blog.  You may also love:

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Crunchy Salted Caramel/Toffee Bark; Gluten-free, Vegan

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Yield: About 42 squares

Serving size 1-2 squares

Prep time: 10 min

Bake time: 7 min

Total time: 15-20 min

Bake: 400 F

Equipment: large rimmed baking sheet (we used 16 by 12 inch),  medium saucepan


  • 4 ounces gluten-free low-FODMAP crackers, or gluten-free matzo (for Passover)
    • Basically the amount needed to layer the bottom of your baking sheet (if your sheet does not hold this amount, then adjust accordingly)
    • The closest gluten-free crackers to a saltine I like are Glutino brand
    • If you can tolerate gluten, then regular saltines are low-FODMAP based on recent US testing
      • This recipe will use about 42 saltines
    • Manischewitz gluten-free matzo is recommended as other brands may contain honey or other high-FODMAP ingredients
  • 1 cup vegan spread (I like Earth Balance)
    • can also use butter for non-vegan version
  • 1 cup light brown sugar
  • 1 teaspoon vanilla
  • 12 ounces semi-sweet chocolate
  • Kosher salt or sea salt
  • Chopped pecans/peanuts/hazelnuts for topping (optional)


  • Line a baking sheet with an edge using parchment paper, aluminum foil or silicone sheet
  • Preheat oven to 400 F
  • Lay crackers or matzo in single layer on the baking sheet
  • In a medium saucepan, melt margarine or butter
  • Stir in brown sugar
  • Bring to a boil for 3 minutes, stirring constantly
    • Be sure the sugar is completely dissolved, or continue to boil until it is
    • Mixture should be a deep caramel color and smooth
  • Remove from heat, stir in vanilla
  • Pour over the crackers to cover completely, spread as needed
  • Bake for 5-7 minutes until toffee is bubbling
    • watch to ensure it doesn’t burn- ovens vary
  • Remove from oven and sprinkle chocolate chips evenly over surface
  • As chips begin to melt, spread these evenly
    • if they aren’t melting, just pop the tray back in the oven and watch for a minute
    • can also melt the chocolate in the microwave or double boiler and spread it over the surface
  • Sprinkle with chopped nuts or coarse salt or both (I used just salt for mine- so good!)
  • Cool on counter until set, then refrigerate until hardened.
  • Break or cut into pieces; store in air-tight container

  • So addictive!  I see why this is sometimes called ‘Christmas Crack’.  Love my low-FODMAP Crunchy Salted Caramel/Toffee Bark!

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Comments Rating 5 (2 reviews)

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  1. ConnieJo September 16, 2021
    • Rachel Pauls Food September 17, 2021
  2. The Mrs December 4, 2022
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