When I was a kid, every once in a while my father would surprise me with a bar of Mackintosh’s Toffee. For those of you who’ve never had the pleasure of smacking a Mack, this distinctively Canadian treat is a bar of not too hard and not too soft toffee in a distinctive red tartan cardboard box. My job was to smack it against the kitchen counter and carefully unwrap the toffee. We’d pick out bite size pieces and sit up late talking.
I was so sad when Nestlé Canada stopped making these toffee bars a few years back. For a while the only toffees we could get were individually wrapped bite-size soft candies that tasted nothing like the classic bar. So when they brought back Mackintosh’s Toffee a couple of years ago, I was pretty stoked. The toffee recipe tastes slightly different, but pretty close to what I remember. And perfect for making one of my favourite treats again: no bake corn flake toffee cookies!
Now, I usually post paleo and clean eating recipes, so let me be clear. There is no theory under which these are remotely good for you. What they are though, is incredibly delicious! We all need a treat once in a while, and these are one of my favourites. Mackintosh’s Toffee is a unique Canadian treat, but never fear American friends. These are sold on Amazon in packs of 4 or 12. Once you smack a Mack, you’ll never go back!
If you have celiac disease or are avoiding gluten for whatever reason, be sure to choose corn flakes that are certified gluten-free. Most commercial corn flakes contain barley malt which contains gluten, but there are several brands of gluten-free corn flakes on the market now.
They’re super simple to make. If you can make rice cereal treats, you can make these. Melt some butter, toffee, and coconut milk, then add corn flakes, sliced almonds, and a touch of vanilla. See? Easy peasy!
I like the look of “cookies”, but these are easily made in dessert bar form too. Just press the corn flake toffee mixture into a lightly greased baking dish and chill. In fact, the drop cookies sometimes need a little bit of help taking shape before they set, so they stay together a little more as a pressed cereal bar. Either way, they taste just as good as I remember!
- 3 tablespoons butter
- 3 bars of Mackintosh's Toffee
- 3 tablespoons coconut milk (or milk, cream, or condensed milk)
- 1/4 teaspoon vanilla extract
- 3 cups gluten-free corn flakes
- 1/3 cup sliced almonds
- Start by smacking your Mack into small pieces.
- Melt butter in a large saucepan over low heat.
- Add toffee pieces and coconut milk and stir frequently until the toffee is completely melted. Watch the pot carefully to make sure it doesn't burn.
- Once fully melted, add vanilla extract and stir.
- Add corn flakes and sliced almonds, mix until well-covered.
- Drop onto wax paper and allow to cool.
- For corn flake toffee bars, make recipe as instructed above and press mixture into a lightly greased medium baking dish. Chill and cut into squares once hardened.
Disclosure: This post contains affiliate links. This West Coast Mommy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I will receive a small commission if you purchase through my link, at no additional cost to you. This income helps pay for the operating costs of my website – thank you for your support!