This is absolutely the best GF treat I’ve found! Everyone loves it!
I’ve made it a bit simpler than the original “English Toffee”: http://www.recipetips.com/recipe-cards/t–3298/gluten-free-english-toffee.asp
100 grams rice crackers (or enough to completely cover the bottom of a cookie sheet)
1 cup butter (do not substitute)
1 cup brown sugar
1 cup chopped pecans or almonds
1 cup chocolate chips
1/2 cup butterscotch chips
Preheat oven to 400.
Line a cookie sheet with foil and arrange rice crackers to cover.
Melt butter. Add brown sugar and bring to a boil stirring frequently to prevent burning. Boil for 3 minutes. Let mixture cool for a minute before pouring over crackers making sure all the crackers are covered.
Sprinkle nuts and chips evenly over the toffee sauce.
Bake at 400 for 7 minutes. Allow to cool before placing in refigerator or freezer to harden. Peel the foil from the back and break into serving size pieces. Store in a cool place.