Chocolate Nut Toffee Bark
Chocolate Nut Toffee Bark
Ingredients
For the Toffee
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 teaspoon salt
For the Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans, or almonds
Instructions
- 1
Line a large baking sheet (approximately 13x9 inches) with parchment paper, extending the paper over the edges for easy lifting. Set aside.
⏱️ 2 min
- 2
In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Once melted, add the packed brown sugar and salt. Stir continuously with a whisk or wooden spoon until the sugar is fully dissolved and the mixture is smooth.
⏱️ 3 min
- 3
Continue to cook the butter and brown sugar mixture over medium heat, stirring constantly, until it reaches a deep amber color. This process typically takes about 10-12 minutes. Be careful not to burn it.
⏱️ 12 min
- 4
Immediately pour the hot toffee mixture onto the prepared parchment-lined baking sheet. Using an offset spatula or the back of a spoon, quickly spread the toffee into a thin, even layer across the parchment paper.
⏱️ 2 min
- 5
Allow the toffee to cool and set completely at room temperature for at least 15-20 minutes, or place it in the refrigerator for 10 minutes to speed up the process.
⏱️ 20 min
- 6
While the toffee cools, melt the semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or use a double boiler.
⏱️ 5 min
- 7
Once the toffee is firm and cool, pour the melted chocolate over the top. Use an offset spatula to spread the chocolate evenly over the entire surface of the toffee layer.
⏱️ 2 min
- 8
Generously sprinkle the chopped pecans (or almonds) over the melted chocolate, ensuring an even distribution. Gently press the nuts into the chocolate to help them adhere.
⏱️ 1 min
- 9
Allow the chocolate and nuts to set and harden completely. This can take 30-60 minutes at room temperature, or 15-20 minutes in the refrigerator.
⏱️ 30 min
- 10
Once fully set, lift the parchment paper from the baking sheet. Break the large sheet of chocolate nut toffee bark into irregular, bite-sized pieces for serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Nut Toffee Bark
Ingredients
For the Toffee
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 teaspoon salt
For the Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans, or almonds
Instructions
- 1
Line a large baking sheet (approximately 13x9 inches) with parchment paper, extending the paper over the edges for easy lifting. Set aside.
⏱️ 2 min - 2
In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Once melted, add the packed brown sugar and salt. Stir continuously with a whisk or wooden spoon until the sugar is fully dissolved and the mixture is smooth.
⏱️ 3 min - 3
Continue to cook the butter and brown sugar mixture over medium heat, stirring constantly, until it reaches a deep amber color. This process typically takes about 10-12 minutes. Be careful not to burn it.
⏱️ 12 min - 4
Immediately pour the hot toffee mixture onto the prepared parchment-lined baking sheet. Using an offset spatula or the back of a spoon, quickly spread the toffee into a thin, even layer across the parchment paper.
⏱️ 2 min - 5
Allow the toffee to cool and set completely at room temperature for at least 15-20 minutes, or place it in the refrigerator for 10 minutes to speed up the process.
⏱️ 20 min - 6
While the toffee cools, melt the semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or use a double boiler.
⏱️ 5 min - 7
Once the toffee is firm and cool, pour the melted chocolate over the top. Use an offset spatula to spread the chocolate evenly over the entire surface of the toffee layer.
⏱️ 2 min - 8
Generously sprinkle the chopped pecans (or almonds) over the melted chocolate, ensuring an even distribution. Gently press the nuts into the chocolate to help them adhere.
⏱️ 1 min - 9
Allow the chocolate and nuts to set and harden completely. This can take 30-60 minutes at room temperature, or 15-20 minutes in the refrigerator.
⏱️ 30 min - 10
Once fully set, lift the parchment paper from the baking sheet. Break the large sheet of chocolate nut toffee bark into irregular, bite-sized pieces for serving.
⏱️ 3 min