Box of four gooey Creme Brûlée Toffee cookie bars layered with white milk chocolate and topped with milk chocolate toffee bits. Corner edges and center pieces all alike.
We use Bob’s Red Mill Gluten Free Flour: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum
Box of four gooey Creme Brûlée Toffee cookie bars layered with white milk chocolate and topped with milk chocolate toffee bits. Corner edges and center pieces all alike.
We use Bob’s Red Mill Gluten Free Flour: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum
